Sweet Potato Muffins

These autumn-spiced sweet potato muffins are a healthy breakfast treat.


1 cup cooked mashed sweet potatoes
1/3 cup sucanat (or brown sugar)
1/3 cup almond milk
1/3 cup applesauce
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup rolled oats
1/4 cup ground flax seed
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2/3 cup chopped pecans (optional)


Cream the sweet potatoes, sucanat, almond milk, applesauce, honey, and eggs. In a separate bowl, whisk together the flour, oats, flax seed, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix. Stir in the pecans if desired. Line 16 muffin cups with muffin liners, and pour the batter into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are set and a toothpick inserted in the center comes out clean. Allow muffins to cool a few minutes before removing from the muffin tin; cool completely.

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