Healthy Sweet Potato Muffins
Serves 610 mins prep22 mins cook
Fluffy, naturally sweet muffins made with Japanese sweet potato, eggs, and maple syrup. Easy, healthy, and ready in under 30 minutes!
0 servings
What you need
Instructions
5 Sweet Potato Prep: Wash, dry, and poke the Japanese sweet potato all over with a fork. Add it to a baking sheet and roast it at 400F (204C) until soft, about an hour. Cook time will depend on the size - I used 3 small ones. You can do this step up to 3 days in advance and store them in the fridge. Preheat your oven to 350F (175C). Line a muffin tin with 6 liners or grease well. 1 In a large bowl, mash the cooked Japanese sweet potato until smooth. Add the eggs, milk, maple syrup or honey, and vanilla. Mix well. 2 Add the flour, baking powder, baking soda, salt, and cinnamon (if using) to the bowl. Stir gently until just combined. Do not overmix. 3 With a large cookie scoop, divide the batter evenly into 6 muffin cups, filling each about 3/4 full. 4 Bake for 18-22 minutes at 350F (17%C), or until a toothpick inserted in the center comes out clean. Mine took 22 min. Let cool in the pan for 5 minutes before transferring to a wire rack.View original recipe