Sweet Potato Muffin Recipe
These delicious sweet potato muffins combine the natural sweetness of roasted sweet potatoes with warm cinnamon and vanilla. Perfectly moist and light, they make a wholesome breakfast or snack option that pairs wonderfully with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ cups mashed roasted sweet potatoes
- ¾ cup almond milk
- ½ teaspoon vanilla paste
Other
- Cooking spray (as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with parchment paper cups and spray them lightly with non-stick cooking spray to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt until evenly combined. Set this mixture aside.
- Prepare Wet Mixture: In another large bowl, whisk together the mashed roasted sweet potatoes, almond milk, and vanilla paste until the mixture is smooth and uniform in texture.
- Combine Batter: Gradually add the dry ingredient mixture to the sweet potato wet mixture. Stir gently with a wooden spoon just until all ingredients are combined without overmixing to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cavity about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool and Serve: Remove the muffins from the oven and let them cool completely on a wire rack before serving to allow them to set and achieve the perfect texture.
Notes
- Ensure the sweet potatoes are well roasted and mashed smoothly for the best flavor and texture.
- You can substitute almond milk with any other plant-based or dairy milk if preferred.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for up to 1 month.
Find it online: https://recipeplenty.com/sweet-potato-muffin-recipe/
