Really Healthy Really Good Sweet Potato Muffins
Packed with wholesome ingredients and naturally sweetened with maple syrup, these Really Healthy Really Good Sweet Potato Muffins are as nutritious as they are delicious. Made with hearty whole wheat flour, rolled oats, and creamy sweet potatoes, these muffins are infused with warm spices like cinnamon and nutmeg for a cozy flavor profile. Applesauce keeps them delightfully moist, while optional add-ins like chopped nuts or dark chocolate chips elevate each bite. Perfect for a quick breakfast, snack, or a healthy treat, this recipe is easy to prepare and ready in just 35 minutes. Plus, these muffins are freezer-friendly and a great way to sneak in extra veggies for the whole family. Ideal for those seeking healthy muffin recipes, sweet potato treats, or low-sugar baking ideas!
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Recipe Information
Ingredients
- 1.5 cups Sweet potatoes (mashed)
- 1.25 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.25 cups Walnuts or pecans (optional, chopped)
- 0.25 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, whisk together the mashed sweet potatoes, eggs, applesauce, maple syrup, and vanilla extract until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; do not overmix.
If using, gently fold in the chopped nuts and/or dark chocolate chips at this stage.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
