Try these delicious sweet potato muffins! An easy way to add veggies into your (or your child’s) day without even noticing!
Healthy baking is my favourite type of baking. And honestly, I enjoy a muffin more than I enjoy a cupcake. Maybe it’s psychological. To me cupcakes are just sugar and flour, nothing crazy special is added and that just doesn’t scream out to me. Not that I don’t enjoy a good cake or cupcake, it’s just not something I need in my life. But I need muffins. I think we all do. These sweet potato muffins were created with my youngest in mind. She is a toddler who just doesn’t eat enough solids, and definitely not enough veggies. Muffins are a hit with her though- she must be mama’s girl!
Anyway, this recipe is approved by her and it’s also approved by my husband and my picky step-son. Like I have mentioned before, my husband will eat pretty much anything and love it, but he doesn’t even like sweet potato! Who doesn’t like sweet potato!? Come to think of it, I’m the only one in my house that likes them! No, sweet potato fries do not count- or do they? I digress, but I also love these muffins which is why I am sharing this recipe with you and I hope you like them as well!
Ingredients for these Sweet Potato Muffins
- Mashed Sweet Potato– For health and for moisture! Did you know that sweet potatoes are a good source of vitamin B5, B6, E and manganese? Sweet potatoes aren’t just a tasty filler carb that they get a bad rep for!
- Maple Syrup– I like to add maple syrup to my baked goods because plain white sugar is pretty bland. I enjoy depth in my baked goods!
- Greek Yogurt– For this recipe I use 3% vanilla greek yogurt with low added sugar. Greek yogurt gives muffins a moist crumb.
- Melted butter– in this recipe I use melted unsalted butter instead of oil or softened butter. This technique provides added moisture to the muffin. (Check out this blog post to read more about baking with different states of butter!)
- Mini chocolate chips– I decided to add in mini chocolate chips (semi-sweet) to make the muffin more desirable to my family. You can omit these if you’d like, or you can add regular sized chocolate chips, if that’s what you have on hand! You could also choose a different mix-in such as craisins or raisins, maybe even pecans or walnut pieces!
- Apple sauce– I like to use apple sauce in a lot of my baking because I like to hide fruits and veggies wherever I can! Also, it adds more moisture to the muffin!
- Cinnamon– Of course for added flavour!
- Whole Wheat flour– I decided to add whole wheat flour to this recipe for extra health.
Sweet Potato Muffins
- 150 grams All-purpose flour 1 1/4 cup
- 84.75 grams whole wheat flour 3/4 cup
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 105 grams mini chocolate chips semi-sweet, optional. just under 2/3 cup
- 170.75 grams mashed sweet potato about 2/3 cup. slightly warm or room temperature
- 2 large eggs room temperature
- 1 tbsp milk room temperature
- 56.75 grams vanilla greek yogurt 1/4 cup, room temperature
- 56.5 grams unsalted butter 2 tbsp, melted
- 60.88 grams unsweetened apple sauce just under 1/4 cup, room temperature
- 2 tsp pure vanilla extract
- 66 grams granulated white sugar 1/3 cup (I use organic sugar)
- 104 grams maple syrup 1/3 cup, room temperature
- If you don't already have cooked sweet potatoes on hand, boil or roast sweet potatoes. One large sweet potato should do the trick for this recipe!
- In the meantime, prepare a muffin tin with cooking spray or grease with cooking oil or butter. You can also line the tin with liners but I find this recipe works well without liners! This recipe makes 11 muffins so be sure to add 1/4 cup water to the unused muffin cavity before putting it in the oven!
- Preheat the oven to 425 and mash sweet potatoes when they are cooked through.
- Combine all of the dry ingredients in a medium mixing bowl with a whisk until completely combined. Add in the chocolate chips.
- In a large mixing bowl, combine the melted butter, sugar, maple syrup, milk, yogurt and apple sauce until mixture is smooth. Next add in the eggs, vanilla and mashed sweet potato. Mix until the mixture is smooth again.
- Add the dry ingredients in with the wet mixture and gently combine using a silicone or rubber spatula until there are no more flour streaks. Do not over-mix!
- Fill each muffin cavity almost to the top (pictured above!) You should be able to fill 11 of the 12 cavities in this manner!
- Don't forget to fill the 12th muffin cavity with 1/4 cup of water if you haven't already so that the muffins bake evenly!
- Place the muffins in the oven on the middle rack and bake for 7 minutes at 425. Then after that, turn the oven down to 350 and bake for an additional 5 minutes or until a toothpick comes out clean!
- When they are done baking, remove the muffin tin and place it on a cooling rack to rest for ten minutes and then remove muffins to the rack to cool completely before eating!
- Enjoy right away or store at room temperature in an air tight container for 3 days. You can also store these muffins in the fridge or you can freeze them for up to 3 months!
Looking for something a bit different? Check out my triple chocolate chip muffins!