Sweet Potato Muffins
These Sweet Potato Muffins are fluffy, nutritious, and oh-so-delicious! Perfect for breakfast or a snack, they are a delightful treat everyone will love.
Servings: 12 servings
Ingredients
- 2.5 cups mashed sweet potato
- 0.75 cup almond milk
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- If using muffin liners, place them in the muffin tin. If not, lightly grease the muffin cups.
- In a large mixing bowl, combine the mashed sweet potato, almond milk, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Equipment
- Mixing Bowls
- Measuring cups & spoons
- Whisk
- Spatula
- Muffin Tin
- Parchment paper liners
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Feel free to add chocolate chips or nuts for extra flavor!