Servings: 12 muffins 1x
Scale
Ingredients
- Cooking spray
- 1 cup mashed sweet potato*
- ¾ cup milk of choice
- ¼ cup avocado oil or olive oil
- ¼ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour**
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350℉.
- Lightly mist a 12-cup muffin pan with cooking spray; set aside.
- In a medium bowl, combine the mashed sweet potato, milk, oil, sugar, maple syrup, egg, and vanilla. Using a wooden spoon, mix until well combined and batter is smooth.
- To the bowl add the flour, cinnamon, baking soda, and salt. Mix until just combined.
- Fold in the chopped pecans, if using.
- Divide the batter among the 12 muffin pan wells, filling each about ⅔ full.
- Bake until a toothpick inserted in the center comes clean and the edges are lightly browned, 18-22 minutes.
- Remove muffin pan from the oven and allow muffins to cool in the pan for 10 minutes before removing them to a wire rack to cool further.
- Store leftover muffins in an airtight container on the counter for up to 4 days or freeze for up to 3 months.
Notes
* Use canned or homemade mashed sweet potato. If making it from a whole sweet potato, a 12-ounce baked sweet potato yields about 1 cup of mashed sweet potato. May sub 1 cup canned pumpkin for the sweet potato.
** For gluten-free muffins, use an equal amount of 1-for-1 gluten-free baking flour.
For nut-free muffins, omit the pecans.
To make mini muffins, prepare the batter as usual, filling a 24-cup mini muffin pan. Bake for 10-14 minutes or until set.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 175
- Fat: 5 g
- (Sat Fat: 1 g)
- Sodium: 255 mg
- Carbohydrate: 28 g
- (Fiber: 1 g
- Sugar: 10 g)
- Protein: 4 g
- Cholesterol: 13 mg