Sweet Potato Muffins
These sweet potato muffins combine comfort and nutrition with aromatic spices, perfect for breakfast or a snack.
Ingredients
Main
- 1 cup mashed sweet potatoes (about 1 large sweet potato) Sweet potatoes add moisture and flavor.
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs Large eggs for binding.
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
Spices
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, and granulated sugar.
- Add the eggs, vegetable oil, and vanilla extract. Whisk until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Line your muffin tin with liners or grease it lightly. Distribute the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
- Serve warm or allow to cool completely before storing.
Notes
Store leftover muffins in an airtight container for up to three days. Consider adding chopped walnuts or dark chocolate chips for variations.