Ingredients
Scale
- 2 medium sweet potatoes
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 large eggs
- ½ cup granulated sugar
- ½ cup milk (or dairy-free alternative)
- ¼ cup melted butter or vegetable oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes, then steam until tender, about 15 minutes. Mash into a smooth puree.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, mix mashed sweet potatoes with sugar, eggs, milk, melted butter or oil, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Spoon the batter into a lined muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg