Sweet Potato Muffins – Who doesn’t enjoy a baked muffin in the morning? Today I’m thrilled to share a recipe that has become a favorite, in our family – Sweet Potato Muffins. These delightful treats not only taste amazing. Also, bring the goodness of sweet potatoes to every bite. In this post, I’ll share how I discovered this recipe, what makes these muffins truly special, and all the tips and tricks you need to recreate them in your kitchen.
It all began on a cozy morning when I decided to get creative in the kitchen. With an abundance of potatoes at hand I wanted to incorporate them into a breakfast delight that my husband and child would absolutely love. Little did I anticipate that this culinary adventure would result in a recipe that has now become a feature on our breakfast table.
As I served these muffins for the first time the joy, on my family’s faces spoke volumes. The natural sweetness of potatoes combined with hints of cinnamon and the fluffy texture of these muffins truly won them over. Since then it has become a tradition to bake these muffins on occasions and lazy Sunday mornings.
What makes these Sweet Potato Muffins truly special?
These delectable Sweet Potato Muffins are more, than a breakfast option; they pack a punch in terms of nutrition thanks, to their abundance of nutrient-rich sweet potatoes. Offering both convenience and the opportunity to incorporate flaxseed meal for an added health benefit these muffins provide a balance of taste, nourishment, and adaptability. They are an ideal choice to enhance your morning routine.
What You Need To Make This Sweet Potato Muffins Recipe?
Mashed Sweet Potato: The key, to making mashed potatoes is to ensure they are soft and easy to mash after baking. It’s important to remove the skin and mash them until there are no lumps left as this will give your muffins a smooth texture. Not only does this natural sweetener add flavor. It also helps keep the muffins moist.
Flaxseed Meal (Optional): While not necessary, adding a ground flaxseed meal to your muffins can provide a boost. It carries omega-3 fatty acids and fiber along with a slight nutty taste. If you want your muffins to have added health benefits you might consider including this ingredient. However, if you prefer a simpler flavor profile feel free to leave it out.
Vegetable Oil: In this recipe, vegetable oil is used for moisture and texture purposes. It ensures that the muffins turn out tender and moist. While there are oil options like canola or olive oil using them may slightly affect the texture and taste of the final product. If you decide to substitute with these alternatives be aware of these changes.
Ground Cinnamon: Ground cinnamon plays a role, in these muffins by providing warmth and depth of flavor. For the taste experience make sure your cinnamon is fresh. You can adjust the amount according to your preference if you want a milder cinnamon flavor.
Eggs: Eggs play a role in this recipe as they help hold the muffins and give them structure. If you’re looking for a vegan option you can consider using substitutes, like flax eggs or applesauce although this might slightly alter the texture.
All-Purpose Flour: All Purpose Flour serves as the foundation for these muffins giving them structure and thickness. For a twist, you can experiment with wheat flour but be aware that it may result in denser muffins.
Baking Soda and Baking Powder: Baking Soda and Baking Powder work hand in hand to give the muffins their fluffy texture. Make sure they are fresh to ensure proper rising.
Granulated Sugar: Granulated Sugar adds sweetness to balance out the earthiness of the potatoes. You can modify the quantity of sugar according to your taste appreciation. Be cautious as reducing it much might impact the texture and moisture of the muffins.
Vanilla Extract: Vanilla Extract enriches the flavor with its aromatic notes. It’s always best to use pure vanilla extract, for the finest taste.
Want To Save This Recipe?
Steps To Make Sweet Potato Muffins:
Step 1: Alright fellow bakers let’s begin with our ingredient – those sweet potatoes. Grab a fork and give them a poke then place them on a baking sheet lined with foil. We’re going to roast them to perfection. Pop them into an oven at 400 degrees. Let the magic happen for about 45 minutes. You’ll know they’re done when a fork goes in smoothly. Take them out let them cool for a bit and then gently remove the skin. Now mash them until they are silky smooth. Our goal is to have 3 cups of deliciousness, from these potatoes!
Step 2: Now it’s time to start the muffin-making fun! In a bowl combine your flour, cinnamon, baking soda baking powder, and just a pinch of salt. In another bowl gather your sugar, vegetable oil (for that moistness), eggs (to bind everything together), and add a touch of vanilla extract for a burst of flavor. Now pour the ingredients into the wet ones and mix until you have a marvelous muffin batter base.
Step 3: And here’s where our star ingredient steals the show – our sweet potato takes the stage. Mix in that delightful potato mash and watch your batter transform into a work of art. The kitchen already smells heavenly, doesn’t it?
Step 4: Preheat your oven to 325 degrees F (or 163°C, for those using Celsius). Grab your muffin tins or cups. Fill them about two-thirds full with that divine mixture. If you’re feeling extra fancy and health-conscious sprinkle some ground flaxseed meal on top. It’s like an upgrade for your well-being that adds a touch of goodness.
Step 5: Now my dear bakers, slide those muffin-filled tins into your oven. The excitement is mounting, isn’t it? In 30 minutes you’ll witness the magic of muffins. Keep an eye on them. When a toothpick inserted in the center comes out clean you’ll know they’re ready.
Step 6: There you have it. Your own batch of Sweet Potato Muffins made with love and a hint of homemade charm. Whether it’s a family breakfast or a special indulgence, for yourself these muffins bring comfort and coziness to every bite.
Tip:
To elevate the flavor and texture of your muffins you can enhance them with an amount of chopped toasted pecans or walnuts. The crunchy nuttiness perfectly complements the sweetness of the potatoes and the comforting warmth of cinnamon resulting in muffins that are incredibly delicious. Remember to toast the nuts either in the oven or a dry skillet before incorporating them into the batter, for the best taste. Indulge, in every bite as you savor the combination of textures and flavors!
Frequently Asked Questions:
Can I use canned sweet potato puree instead of fresh mashed sweet potatoes?
Sure if you’re running short on time using canned potato puree is an option, as a substitute for fresh mashed sweet potatoes. Just ensure that the canned puree is plain and doesn’t contain any sugar or spices.
Can I substitute the vegetable oil with a healthier alternative like applesauce or Greek yogurt?
While it’s possible to try alternatives like applesauce or Greek yogurt instead of vegetable oil it’s worth noting that using vegetable oil will give the muffins the best texture and flavor. If you do decide to make substitutions be aware that there may be changes in both texture and taste.
Can I freeze these muffins for later consumption?
Absolutely! These muffins can be frozen for later consumption. Once they have cooled completely individually wrap them. Store them in an airtight container in the freezer. When you’re ready to enjoy them simply thaw, at room temperature. Warm them up in the oven for a few minutes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato Muffins
Ingredients
- 3 c. mashed sweet potato
- 2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. granulated sugar
- 3/4 c. vegetable oil
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 c. ground flaxseed meal optional
Instructions
To prepare potatoes:
- Use a fork to pierce the potatoes and place them on a baking sheet lined with foil.
- Bake them at 400 degrees, for around 45 minutes. Until they become soft when poked with a fork.
- Take them out of the oven. Let them cool down. Once cooled peel off the skin and mash the potato until it becomes smooth. Measure out 3 cups of potato.
To make the muffins:
- In a bowl combine flour, cinnamon, baking soda, baking powder and salt.
- In another bowl whisk together sugar, vegetable oil, eggs and vanilla extract.
- Stir the wet ingredients into the dry ingredients until they are well combined. Then gently fold in the mashed potato.
- Preheat your oven to 325 degrees F (163°C).
- Pour the muffin batter into muffin tins or cups filling each two-thirds full.
- If you prefer using flaxseed meal as a topping sprinkle it on top of the muffins.
- Bake in the preheated oven, for 30 minutes. Until a toothpick inserted into the center comes out clean.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
