Sweet Potato Muffins
These Sweet Potato Muffins are fluffy, moist and made with real sweet potatoes. The muffins are perfect for breakfast, snacking or dessert!
Servings: 12 Muffins
Calories: 210.56kcal
Equipment
- Muffin tin
Ingredients
Muffins
- 1 ½ cups or two medium-sized sweet potatoes cooked and cooled, then mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup maple syrup
- ¼ cup coconut oil melted and cooled
Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup coconut oil melted
- ¼ cup brown sugar
Instructions
Muffins
- Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray or line it with muffin liners.
- In a large bowl, add the wet ingredients and mix to combine. Pour in the dry ingredients and mix everything together. Don't overmix!
- Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
Crumb Topping
- Add crumb topping ingredients to a small bowl and mix to combine. The mixture should form clumps and hold together when pinched between two fingers.
- Scatter the topping over the top of the muffins.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Allow them to cool on a cooling rack for about 15 minutes and enjoy!
Video
Notes
- These muffins can be stored in an airtight container or bag in the fridge for up to a week or in a freezer-safe container for about 3 months. Allow the muffins to defrost at room temperature for about one hour.
- Don't overmix the muffin batter.
- Always make sure you are using room-temperature ingredients when baking!
Nutrition
Serving: 1Muffin | Calories: 210.56kcal | Carbohydrates: 27.81g | Protein: 2.82g | Fat: 9.96g | Saturated Fat: 8.12g | Trans Fat: 0.01g | Cholesterol: 27.28mg | Sodium: 201.43mg | Potassium: 67.86mg | Fiber: 0.67g | Sugar: 12.61g | Vitamin A: 40.58IU | Vitamin C: 0.01mg | Calcium: 28.71mg | Iron: 1.05mg
