Sweet Potato Muffins

Sweet Potato Muffins

Yields12 Servings
DifficultyBeginnerPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 ¾ cup cooked, mashed sweet potato (about 1/2 lb.)
 1 ½ cups whole wheat flour
 ¾ tsp baking soda
 ½ tsp salt
 2 ¼ tsp ground cinnamon
 ¾ tsp ground nutmeg
 ½ tsp ground ginger
 ½ tsp ground cloves
 3 tbsp mild olive oil
 2 eggs, lightly beaten
 ¾ tsp vanilla extract
 ½ cup honey
 ½ cup plain greek yogurt, 2%
Method
1

Preheat oven to 350 degrees (325 in convection oven) and line muffin tins with paper muffin liners.

2

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a large bowl.

3

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a large bowl.

4

In a separate bowl combine the olive oil, eggs, vanilla, honey, yogurt and mashed sweet potato.

5

Combine dry and wet ingredients and mix just until all ingredients are moistened.

6

Spoon batter evenly into prepared muffin cups (1/4 cup per muffin).

7

Bake until golden and the tops spring back when lightly pressed, about 15 minutes.

Chef's Note:
8

To roast sweet potato, place whole sweet potato in 400-degree oven for about 50 minutes. To save time cut sweet potato in half and roast for about 25 minutes.

Nutrition Facts

Serving Size 1 muffin

Servings 12


Amount Per Serving
Calories 156
% Daily Value *
Total Fat 4.7g8%
Saturated Fat .9g5%
Trans Fat .1g
Cholesterol 31.2mg11%
Sodium 194mg9%
Potassium 100mg3%
Total Carbohydrate 24.9g9%
Dietary Fiber 2.2g9%
Sugars 12.2g
Protein 3.5g8%

Calcium 2%
Iron 5%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 ¾ cup cooked, mashed sweet potato (about 1/2 lb.)
 1 ½ cups whole wheat flour
 ¾ tsp baking soda
 ½ tsp salt
 2 ¼ tsp ground cinnamon
 ¾ tsp ground nutmeg
 ½ tsp ground ginger
 ½ tsp ground cloves
 3 tbsp mild olive oil
 2 eggs, lightly beaten
 ¾ tsp vanilla extract
 ½ cup honey
 ½ cup plain greek yogurt, 2%

Directions

1

Preheat oven to 350 degrees (325 in convection oven) and line muffin tins with paper muffin liners.

2

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a large bowl.

3

Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a large bowl.

4

In a separate bowl combine the olive oil, eggs, vanilla, honey, yogurt and mashed sweet potato.

5

Combine dry and wet ingredients and mix just until all ingredients are moistened.

6

Spoon batter evenly into prepared muffin cups (1/4 cup per muffin).

7

Bake until golden and the tops spring back when lightly pressed, about 15 minutes.

Chef's Note:
8

To roast sweet potato, place whole sweet potato in 400-degree oven for about 50 minutes. To save time cut sweet potato in half and roast for about 25 minutes.

Sweet Potato Muffins