These healthy sweet potato muffins are a delightful and guilt-free snack option. Packed with nutrients from sweet potatoes and whole wheat flour, these muffins are moist, naturally sweet, and perfect for breakfast or an afternoon pick-me-up. They are also easy to make and can be enjoyed by the whole family.
Ingredients
- 1 cup cooked and mashed sweet potatoes
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or honey
- 2 eggs
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed sweet potatoes, applesauce, maple syrup or honey, eggs, melted coconut oil, and vanilla extract. Mix well.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If desired, fold in the chopped walnuts or pecans.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
