Best 2 Mini Sweet Potato Muffins Recipes
Indulge in the delectable goodness of our sweet potato muffins, a delightful treat that combines the natural sweetness of sweet potatoes with a symphony of warm spices. These bite-sized muffins are not only a feast for the taste buds but also a treasure trove of nutrients, making them a wholesome snack or breakfast option. Our collection features three irresistible variations: classic sweet potato muffins, a delightful gluten-free version, and a decadent chocolate chip sweet potato muffin that will satisfy any sweet craving. With their moist and tender texture, these muffins are sure to become a beloved addition to your culinary repertoire.
Here are our top 2 tried and tested recipes!
MINI SWEET POTATO MUFFINS
I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. -Meredith Hedeen, New Kensington, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
TASTY SWEET POTATO MUFFINS & MINI LOAVES
A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to...
Provided by Mary Merth
Categories Other Snacks
Time 45m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
- 2. I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
- 3. Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
- 4. Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
- 5. Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
- 6. Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold.
Tips:
- For a crispy muffin top, brush the tops with melted butter before baking.
- To make the muffins ahead of time, bake them according to the recipe and then freeze them in an airtight container. When you're ready to serve, thaw the muffins overnight in the refrigerator and then warm them up in a preheated oven.
- If you don't have muffin liners, you can grease a muffin tin with cooking spray or butter.
- These muffins are also delicious with a variety of mix-ins, such as chopped nuts, dried fruit, or chocolate chips.
- Be sure to use ripe sweet potatoes for the best flavor.
Conclusion:
These mini sweet potato muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. Whether you like them plain or with mix-ins, these muffins are sure to be a hit!
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