Best 2 Healthy Sweet Potato Muffins Recipes

Are you looking for a delicious and nutritious snack or breakfast option? Healthy sweet potato muffins are a perfect choice! These muffins are packed with fiber, vitamins, and minerals, and they're naturally sweetened with sweet potatoes. They're also easy to make and can be customized to your liking. Whether you prefer them plain or with added ingredients like nuts, seeds, or dried fruit, these muffins are sure to satisfy your cravings.

Here are our top 2 tried and tested recipes!

HEALTHY SWEET POTATO MUFFINS

Healthy Sweet Potato Muffins image

This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.

Provided by lilmagggie

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

1 cup mashed, cooked sweet potato
2 large egg whites
½ cup white sugar
¼ cup water
¼ cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon vanilla extract
1 tablespoon orange zest
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup cranberry sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 38.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 275.4 mg, Sugar 16.3 g

REALLY HEALTHY REALLY GOOD SWEET POTATO MUFFINS

Really Healthy Really Good Sweet Potato Muffins image

From pastry chef Kim Boyce formerly of Campanile, by way of the LA Times. Amazingly good! Use the dark-skinned sweet potatoes commonly referred to as yams. The long cooking time includes the roasting of the sweet potatoes.

Provided by Chef Kate

Categories Breads

Time 2h15m

Yield 10 muffins

Number Of Ingredients 19

Ingredients

1/2 lb sweet potato (about 2 small)
vegetable oil, spray for coating the tins
1/4 cup unsalted butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces

Steps:

Heat the oven to 400 degrees.
Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
Cream the butter and sugars until light and fluffy, about 3 minutes.
In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Nutrition Facts : Calories 229.7, Fat 6, SaturatedFat 3.4, Cholesterol 35.1, Sodium 267.2, Carbohydrate 40.5, Fiber 3.7, Sugar 16.7, Protein 5.3

Tips:

Use ripe sweet potatoes: Look for sweet potatoes that are firm and have a deep orange color. Avoid any that are bruised or have soft spots.
Don't overmix the batter: Overmixing can make the muffins tough. Mix the batter just until the ingredients are combined.
Fill the muffin cups evenly: This will help ensure that the muffins bake evenly.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if the muffins are done baking.
Let the muffins cool before eating: This will give them a chance to set and firm up.

Conclusion:

Healthy sweet potato muffins are a delicious and nutritious snack or breakfast option. They are packed with fiber, vitamins, and minerals, and they can be made with a variety of different ingredients to suit your taste. Whether you are looking for a gluten-free, vegan, or sugar-free muffin, there is a recipe in this article that will fit your needs. So next time you are looking for a healthy and satisfying snack, give these sweet potato muffins a try.

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