Sweet Potato Muffins Recipe
Who doesn’t love to indulge in a sweet, buttery muffin now and again? What I love even more are these delicious Sweet Potato Muffins, loaded with healthy, energizing ingredients that I can happily have and share with my family often.
Servings: 18 muffins
Calories: 127kcal
Ingredients
- 1.75 cups white whole wheat flour
- ½ cup oat bran
- 1 tablespoon baking soda
- ¾ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 3 teaspoon chia seeds - soaked in 3 tsp water for 10 minutes
- 1 cup milk - cow, almond, coconut, soy
- 1.5 teaspoon vanilla extract
- ¼ cup applesauce
- 2 tablespoon coconut oil - melted (or butter)
- ⅓ cup maple syrup
- 1 large ripe banana
- ¾ cup butternut squash puree - or pumpkin
- ½ cup cooked sweet potato - mashed
- ¾ cup chopped pecans or walnuts
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with muffin liners and lightly spray with your favorite non-stick cooking spray.
- In a large mixing bowl whisk together all the dry ingredients: flour, oat bran, baking soda, salt and pumpkin pie spice. Set aside. In a separate large bowl, whisk together all the wet ingredients: soaked chia seeds, milk, vanilla, applesauce, melted oil, and maple syrup. Into the same bowl as the wet ingredients, mix in the pureed banana, butternut squash and sweet potato, making sure all three are well combined.
- Gently fold the dry ingredients into the wet ingredients being careful not to overmix! Fold in the chopped nuts.
- Divide batter between 18 prepared baking cups and bake for approximately 20 minutes or until toothpick inserted into the center comes out clean.
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 288mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 1.9mg | Calcium: 45mg | Iron: 0.7mg
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