Sweet Potato Muffins
When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing muffins and pancakes. You will be glad of how easy it comes together without the extra step. They are so yummy! My husband thinks they taste like Christmas.
Servings: 18
Calories: 232kcal
Cost: $4.50
Equipment
- 1 Large Muffin Tin 18 Cup
- 1 Whisk
- 1 Spatula
- 1 Ice cream Scoop
- 18 Cup Cake Liners
Ingredients
- 1 Medium Sweet Potato Pre cooked-leftover baked
- 1 Tsp Kosher Salt
- 3/4 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground All Spice
- 1/4 Tsp Ground Cardamon
- 1/4 Tsp Ground Ginger
- 1/3 Cup Brown Sugar
- 1 Cup White Sugar
- 1 Cup Vegetable Oil
- 3 Eggs
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 3/4 Cups All Purpose Flour
Instructions
- Preheat Oven to 350F
- Line muffin tin with cupcake liners
- Peel the leftover sweet potato and add it to a large mixing bowl
- Mash the potato with a fork
- Mix all your spices together and add to the bowl with the sweet potato
- Add the brown sugar, white sugar, and oil to the same bowl and mix
- Add the eggs and mix
- Whisk the baking soda baking powder and flour together
- Add the flour mixture to the wet ingredients mix till well incorporated
- Using the ice cream scoop add the mixture to the muffin tins, filling to approximately 3/4 of the way full.
- Bake for 20 minutes and set aside to cool
Notes
Makes 15-18 Muffins
Serving size based on 1 Muffin In the video we made a 15 muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! We added sugar to the tops of the muffins in this video but have since made them without the sugar added to the top and they are delicious without the extra step, That is why we left that step out of the instructions. Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. Either way they have been made these muffins were so tasty they have been added to our Fall Meal Prep Rotation.
Serving size based on 1 Muffin In the video we made a 15 muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! We added sugar to the tops of the muffins in this video but have since made them without the sugar added to the top and they are delicious without the extra step, That is why we left that step out of the instructions. Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. Either way they have been made these muffins were so tasty they have been added to our Fall Meal Prep Rotation.
Nutrition
Calories: 232kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 73mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1821IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg