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Sweet Potato Muffins

These sweet potato muffins puff up while they bake and are a great not-so-sweet breakfast treat.
Servings: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
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Ingredients

  • 1 cup sweet potato puree
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 3/4 cup maple syrup
  • 1/2 cup milk
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat oven to 400°F and line muffin cups with muffin liners.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, salt, nutmeg; set aside.
  • In a separate bowl, whisk in egg and melted butter until smooth. Add in puree. Whisk in maple syrup, milk. Stir in flour mixture with a wooden spoon only until moistened. Add in the dried cranberries.
  • Fill prepared muffin cups 3/4 full. Bake in preheated oven 18-20 minutes or until toothpick inserted into center of muffin comes out clean.

Notes

Recipe adapted from Sweet Pea's Kitchen
Serving: 1muffin, Calories: 227kcal, Carbohydrates: 39g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Sodium: 279mg, Fiber: 1g, Sugar: 17g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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