Cinnamon Sweet Potato Muffins Recipe {So Moist!}
Servings 18 muffins
Full of moisture, these healthy sweet potato muffins are a great source of fibre and nutrients. Plus they are egg-free, dairy-free and vegan! Make up a large batch of these muffins and freeze them for quick and easy snacks. They won’t last long!
Ingredients
Wet ingredients:
- 1 cup mashed cooked sweet potato about 1 medium sweet potato
- 3/4 cup plus 2 tablespoons unsweetened almond milk
- 3/4 cup unsweetened applesauce
- 1/2 cup pure maple syrup plus 1 tablespoon to brush each muffin top
- 1/4 cup melted coconut oil
- 1 tablespoon pure vanilla extract
- 1 tablespoon chia seeds
Dry Ingredients:
- 2 cups white whole wheat flour (or whole wheat pastry flour)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- Top with a light sprinkle of chopped walnuts optional
Instructions
- Preheat the oven to 400F. Bake the sweet potatoes whole for 1 hour with skin on, piercing them a few times first.
- Once cooked and cooled, remove the skin from the baked potato and place in a bowl. Mash the sweet potato well in the mixing bowl.
- Add the sweet potato, milk, applesauce, maple syrup, oil, and vanilla to a large bowl. Stir in the chia seeds and allow the mixture to sit for a few minutes.
- Meanwhile, combine all of the dry ingredients together in a separate bowl.
- Stir dry ingredients into wet ingredients and mix until just combined. Do not overmix.
- Take a muffin tray and line with silicone muffin liners or spray each muffin round with cooking spray. Distribute the muffin mixture evenly into 18 muffin rounds, filling almost to the top. Top with a light sprinkle of chopped walnuts, if desired.
- Bake at 325 F for 35 minutes. Remove muffins from the oven and brush the top of each with a bit of maple syrup.
- Bake another 5-10 minutes or until a toothpick inserted into the center of the muffins comes out clean with a few crumbs attached.
- Allow the muffins to cool in the muffin tin before removing. Enjoy!
Notes
- If short on time, you can also cook the sweet potato in the microwave for about 10 minutes before roasting to shorten the roasting time
- Depending on the moisture level of your sweet potato and how you cook the sweet potato, you may need to add a bit more milk. If your muffin batter seems dry, add additional milk 1 tablespoon at a time until the batter resembles a thick pancake batter consistency.
- Do not over-mix the muffin batter or the muffins may turn out dense. Instead, mix until just combined.
- Bake this sweet potato recipe in muffin pan or you can fill silicone muffin cups on a baking sheet.
- If you are out of sweet potato puree and don't have any real sweet potatoes on hand to bake, you can use pumpkin puree instead.
Nutrition
Calories: 112kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 220mgPotassium: 73mgFiber: 2gSugar: 7gVitamin A: 1053IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg
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