I never imagined using sweet potatoes to make muffins, but then again, why not? Sweet potatoes give these muffins their moist texture and a delicate flavor with minimal fat! They also add in good nutrients like beta-carotene and vitamins A and C. They're perfect for breakfast, and can be enjoyed in the afternoon with some tea.
I haven't made muffins in a long time, and that's because they usually end up on my hips. But regardless, these muffins caught my eye while reading a health magazine, and they sounded to good to pass up! I had to try them. So glad I did.
They turned out to be AMAZING, to say the least! They were truly light, moist and delicious! Each bite offers that cozy warm cinnamon flavor throughout the muffin; while the fluffy texture inside will keep everyone guessing what's in the middle. Best of all, each muffin is only 186 calories. You can eat a second one, guilt-free. So good, they were gone in 24 hours. My family loved them!
The original recipe calls for chopped pecans in the crumble mixture, but I didn't have any on hand. I am sure it is even better with some chopped pecans or walnuts added on top. I guess I will have to make another batch this weekend.
This recipe is a good way to use some of your leftover sweet potatoes, either baked or boiled. You only need 1 cup; and the batter only needs minutes to prepare to make 12 muffins. You don't need to use an electric mixer; a good whisk will do the job.
Cinnamon sweet potato muffins are a great way to give your family a muffin that contains nutrient-dense veggies and healthy oats. Try this recipe! It's a keeper!
Here's a tip: Boil one sweet potato the night before or in the morning for about 20 minutes, then turn off the heat and let it sit for a while longer. Sweet potato is ready when a fork can easily slide through. Remove potato, let it cool, then remove skin. Then mash the potato with a fork in a small bowl. Refrigerate until ready for recipe.
Enjoy and have a good day!
Cinnamon Sweet Potato Muffins
- 1 cup mashed sweet potato
- 1 cup (packed) dark brown sugar- divided
- 1/4 cup canola oil
- 1/2 cup low-fat milk
- 2 large eggs
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup old-fashioned oats (not instant)
- 1 tsp. cinnamon- divided
- 1/2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- pinch of salt
- Optional: 3 Tbsp. chopped pecans
- cooking spray
Preheat oven to 350 degrees.
Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
Whisk together sweet potato, 1/2 cup brown sugar, oil, milk, eggs, and vanilla in a large bowl. Add oats and flour. Whisk until smooth and well combined.
Add and mix in 3/4 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside.
In a small bowl, combine the remaining 1/4 teaspoon of cinnamon, and remaining 1/2 cup of brown sugar and pecans. Top each muffin with a generous sprinkle of the brown sugar pecan mixture.
Bake for 22 to 25 minutes, or until the toothpick comes out clean.
Yields: 12 muffins
Recipe slightly adapted from WebMD.com,2014
Thanks for stopping by!
xo Anna and Liz
