Really Healthy Really Good Sweet Potato Muffins Recipes

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DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

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

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

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

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