sweet potato muffins
So let’s say you’re looking for a new muffin recipe. You’ve tried blueberry, banana nut and even chocolate chip (I mean who doesn’t like chocolate chip muffins?). You want something healthy, but you don’t want to sacrifice taste. These sweet potato muffins are not too sweet, can be topped with butter, honey or even granola for an ideal side to brunch, lunch or in between. It’s made with shredded sweet potatoes, Splenda sugar blend and coconut oil, adding to your much-needed fiber intake and cutting the calories.
Let’s get started!
This recipe makes 12 muffins, but you can halve it or triple it depending on how much you need (especially if you “accidentally” ate some before bringing them for brunch/pot luck/just because. It happens, I’m not judging.
Mix together wet ingredients and dry ingredients in separate bowls. Then add the two together so they can get to know each other. Love at first sight.
After you’ve gotten the oven nice and hot, drop spoonfuls of the lovely mixture into the muffin pan. I used liners, but you really don’t need to. Spray some non-stick cooking spray and fill them up. No need to make them perfect, I sure as heck didn’t. Top with granola if you like.
After about 25 minutes, take them out, let them cool and enjoy!
Sweet Potato Muffins
*adapted from Sparkrecipes.com*
1 cup shredded sweet potato
2 tbsp Brown Sugar Splenda blend (or 1/4 cup of sugar)
1/2 cup 1% milk
2 tbsp coconut oil (can use regular canola oil as well)
2 large eggs
1 cup (heaping) flour
2 tsp baking powder
1/2 cup raisins
Granola for topping (any kind works)
In a bowl, combine sweet potatoes, sugar, milk, oil, raisins, and egg. Mix to combine.
In separate bowl mix flour, baking powder, cinnamon, and nutmeg.
Add sweet potato mixture to dry ingredients and mix to combine.
Spoon into muffin pan, top with granola and bake at 350*F for 25 minutes.
Take out of the oven and let cool. Enjoy!