Healthy Sweet Potato Muffins
Submitted by teager
Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.
YIELD
1 dozenPREP
15 minCOOK
15 minREADY
40 minThese healthy sweet potato muffins pack all the warm, spiced flavor of fall into a lighter breakfast treat that won’t weigh you down.
Mashed sweet potato creates natural moisture and subtle sweetness, while cinnamon, ginger, and allspice add warming depth. Skim milk and just 3 tablespoons of vegetable oil keep these muffins light without sacrificing tenderness.
They bake up golden and tender in just 15 minutes, making them perfect for quick weekday breakfasts or afternoon snacks.
Kitchen Tips
- Use freshly cooked and mashed sweet potato for best flavor
- Don’t overmix the batter or muffins will be tough
- Fill muffin cups evenly for uniform baking
- Cool completely before storing in an airtight container
Ingredients
Directions
Combine first 7 ingredients in a bowl; make a well in cener of mixture.
Combine potato and next 4 ingredients in a bowl; stir well.
Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400℉ (200℃) for 15 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan immediately; let cool on a wire rack.
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