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Healthy Sweet Potato Muffins Recipe

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4.4 from 6 reviews

These Healthy Sweet Potato Muffins are a delicious and nutritious treat, naturally sweetened with pure maple syrup and packed with wholesome ingredients like mashed sweet potatoes and almond butter. Perfect for a nutrient-rich breakfast or a wholesome snack, these muffins are moist, flavorful, and subtly spiced with cinnamon and ginger. Optional chocolate chips add a delightful touch of indulgence without overpowering the health benefits.

Ingredients

Sweet Potato

  • 1 cup mashed sweet potato

Wet Ingredients

  • 1 cup unsweetened almond butter
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 2 tsp pure vanilla extract

Dry Ingredients

  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger (optional)
  • 1/2 tsp sea salt

Optional

  • ½ cup chocolate chips

Instructions

  1. Cook the Sweet Potato: Peel a large sweet potato and chop it into chunks. Boil the chunks for 20-25 minutes until tender or roast them alternatively. Sweet potato can be cooked up to 5 days ahead and kept refrigerated in an airtight container.
  2. Preheat Oven and Prepare Muffin Tray: Preheat the oven to 350°F (175°C). Line a muffin tray with muffin papers.
  3. Mash the Sweet Potato: Once the cooked sweet potato is cool enough to handle, mash 1 cup of it thoroughly using a potato masher. Transfer the mashed sweet potato to a large mixing bowl.
  4. Mix Wet Ingredients: Add the almond butter, eggs, pure maple syrup, and vanilla extract to the mashed sweet potato. If the almond butter is cold and stiff, microwave it for 30-60 seconds before mixing for easier incorporation. Stir everything together until the mixture is smooth and well combined.
  5. Add Dry Ingredients: Add baking powder, baking soda, ground cinnamon, ground ginger (if using), and sea salt to the wet mixture. Mix thoroughly until all the dry ingredients are fully integrated.
  6. Incorporate Chocolate Chips: Fold in the chocolate chips gently. Expect the batter to be fairly runny – this is normal for this recipe.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
  8. Bake the Muffins: Place the muffin tray on the center rack of the oven and bake for 22 to 30 minutes. The muffins are done when a toothpick inserted comes out clean or their internal temperature reaches between 190°F and 200°F (88°C to 93°C).
  9. Check for Doneness: Optionally, use a meat thermometer inserted into the middle of a muffin to confirm it has reached the recommended internal temperature.
  10. Cool and Serve: Allow the muffins to cool completely before removing the muffin wrappers. Enjoy them as a healthy snack or breakfast option.

Notes

  • You can cook sweet potatoes in advance and store them refrigerated for up to 5 days to save time.
  • Microwaving almond butter makes it easier to mix if it has hardened from refrigeration.
  • The batter will be runny, which is normal for these muffins.
  • For verified doneness, use a meat thermometer to check muffin internal temperature.
  • Optional chocolate chips add sweetness but can be omitted for a more naturally sweet muffin.

Find it online: https://marthatasty.com/healthy-sweet-potato-muffins-recipe/