Best 2 Really Healthy Really Good Sweet Potato Muffins Recipes

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Indulge in a delightful culinary journey with our collection of healthy and delectable sweet potato muffins. These muffins are not just a treat for your taste buds, but also a powerhouse of nutrition. Made with wholesome ingredients, they offer a perfect balance of taste and health. From classic sweet potato muffins to creative variations like chocolate chip, carrot, and even gluten-free options, our recipes cater to diverse dietary preferences. Whether you're looking for a nutritious breakfast, a guilt-free snack, or a sweet treat to satisfy your cravings, our sweet potato muffins have got you covered. So, get ready to embark on a culinary adventure that is both enjoyable and beneficial for your well-being.

Here are our top 2 tried and tested recipes!

HEALTHY SWEET POTATO MUFFINS



Healthy Sweet Potato Muffins image

This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.

Provided by lilmagggie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup mashed, cooked sweet potato
2 large egg whites
½ cup white sugar
¼ cup water
¼ cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon vanilla extract
1 tablespoon orange zest
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
  • Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 38.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 275.4 mg, Sugar 16.3 g

DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

Tips:

  • Use fresh sweet potatoes: Fresh sweet potatoes have a higher nutritional value and a more vibrant flavor compared to frozen or canned ones.
  • Don't overmix the batter: Overmixing the batter can result in dense and tough muffins. Mix just until the ingredients are well combined.
  • Use ripe bananas: Ripe bananas add natural sweetness and moisture to the muffins. Make sure to use bananas with brown spots on the skin.
  • Add some nuts or seeds: Nuts and seeds add crunch, texture, and healthy fats to the muffins. Some good options include chopped walnuts, pecans, almonds, sunflower seeds, or flaxseeds.
  • Don't overfill the muffin tins: Fill the muffin tins only about 2/3 full. Overfilling can cause the muffins to overflow and bake unevenly.
  • Let the muffins cool before eating: Once the muffins are done baking, let them cool for a few minutes in the muffin tins before transferring them to a wire rack to cool completely. This will help them to set and prevent them from falling apart.

Conclusion:

These sweet potato muffins are a delicious and nutritious snack or breakfast option. They are easy to make and can be customized to your liking. With their combination of sweet potatoes, bananas, and oats, these muffins are packed with fiber, vitamins, and minerals. They are also a good source of protein and healthy fats. So next time you're looking for a healthy and satisfying snack, give these sweet potato muffins a try!

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