Ingredients
Scale
- 1 ½ cups mashed cooked sweet potato (see our tips for choosing and preparing sweet potatoes)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional for added warmth)
- ¼ teaspoon nutmeg
- ½ cup milk (dairy or non-dairy)
- ¼ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Start by peeling and boiling sweet potatoes until tender. Mash thoroughly until smooth.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, combine mashed sweet potato, milk, oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
- For extra moist muffins, avoid overmixing the batter.
- You can add chopped nuts or cinnamon on top before baking for extra flavor.
- Store muffins in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg