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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 6.1 g
  • Cholesterol: 36.6 mg
  • Sodium: 100.3 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Sweet Potato Muffins calories by ingredient
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Sweet Potato Muffins

Submitted by: CAPATRIOT

Introduction

Very Filling and Tasty. Great for Breakfast! Very Filling and Tasty. Great for Breakfast!
Number of Servings: 6

Ingredients

    1/2 cup shredded sweet potato or carrots or butternut squash
    1-1/2 tbsp Splenda blend or 1/4 cup sugar (Splenda was used for nutritional counts)
    1/4 cup 1% milk
    2 tsp cooking oil
    1 large egg
    1/2 cup (heaping) flour
    1 tsp baking powder
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 cup chopped pecans
    1/4 cup chopped raisins

Directions

In a bowl, combine sweet potatoes, sugar, milk, oil, nuts, raisins, and egg. Mix to combine.
In separate bowl mix flour, baking powder, cinnamon, and nutmeg.
Add sweet potato mixture to dry ingredients and mix to combine.
Spoon into muffin pan, and bake at 350*F for 25 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user NORRISJT.






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Member Ratings For This Recipe


  • Incredible!
    3 of 4 people found this review helpful
    Great! I made some changes: used half whole wheat and half white flour, applesauce instead of oil, omitted the nuts, and substituted craisins for the raisins. I used eggbeaters instead of whole eggs, and I added 1/8 tsp baking soda to avoid heaviness, & brown sugar instead of Splenda. Fluffy yum! - 1/10/11

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  • Very Good
    3 of 3 people found this review helpful
    Good muffins! I quadrupled the recipe, why dirty baking dishes for only 6 muffins??!? Used 1 cup whole wheat flour and 1/2 cup spelt, remainder of the flour was white, one less egg cause I only had 3 and they turned out great! Used non-stick muffin papers, worked amazing :) - 1/13/09

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  • Very Good
    2 of 2 people found this review helpful
    These are very good. I made them this morning and had one for lunch with my salad. The only thing I would do different is I made them in the paper cupcake holders. I should have just sprayed the pan with Pam! They stick to the paper like glue! But they are GOOD! - 5/5/08

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  • Very Good
    1 of 1 people found this review helpful
    Great recipe, this is my 2nd time making these muffins within the last week. The 1st time I made them I need up with 12 mini muffins not realizing that the mixture only makes 6 muffins. So i doubled the recipe this time to get 12 muffins out of it, my hubby & son enjoyed. I,m baking them now. - 10/21/12

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  • Very Good
    1 of 1 people found this review helpful
    I baked them in paper cups & we had no trouble peeling off the paper--maybe because I baked them about 4 minutes longer? They didn't look quite ready at 25 mins. But with the extra baking they were great--we ate them as dessert. - 6/15/08

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  • Dry. Liked that it was only 6, though, because we won't be craving these much. Use butternut squash in place of sweet potato.
    Stuck to the papers. Nice idea and good choice of ingredients, just doesn't quite get it done. - 4/7/13

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  • This may sound dumb but do you need to cook the sweet potato? I wouldn't think so since you are shredding them but I don't back much and don't want to waste ingredients. - 9/5/12

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  • just came out the oven. I used a couple people's suggestions and there delicious. Minus the sticking to the paper, but I was out of cooking spray lol. So my substitutions or blackberries instead of raisin and nuts (I only had fresh picked black berries) Brown sugar, and 1/8 tsp baking soda. - 8/28/12

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  • this may seem like a silly question but do you cook the potatoes first? - 8/18/12

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  • I doubled the recipe and did pecans and walnuts. I also used whole wheat flour, stevia and added some vanilla extract. REALLY good! - 7/21/12

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  • I used whole wheat flour, which was good & quadrupled the recipe. Didn't realize til I got home from the store that the recipe only made 6 muffins so I used half the recommended pecans & 1/4 the raisins. Next time, I'll try using less nutmeg (bit strong for me) & less oil (actually too moist for me) - 5/11/12

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  • mmmm good - I used stevia instead of splenda, coconut milk, and craisins insteads of raisins and almonds instead of pecans - turned out great. Plus sweet potatoes are a great fat burner! Great recipe! - 2/16/12

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  • I doubled the recipe and made 12 muffins. It was really good! I used whole wheat flowers and walnuts instead of Pecans (they were much cheaper). I didn't put raisins in but I would add other stuff next time as well. These will be a great breaky on the run! - 1/2/12

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  • 0 of 1 people found this review helpful
    may try - 7/1/11

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  • Very good! I did not have nutmeg so substituted pumpkin pie spice and omitted raisins and pecans (cause I'm not a fan) and they were great! Very moist - 5/6/11

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  • There were awesome!!! - 12/18/09

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  • Will be making these tomorrow! Yum - 11/22/09

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  • This sounds great! Gonna try these tomorrow at work. I'll let you know what I think. - 3/10/09

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  • I used oat bran, we like oat bran in muffins. These were great, spray the pan with PAM though!! - 3/10/09

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  • Can not wait to try these. - 3/10/09

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  • The muffins aren't bad just not very flavorful. - 10/31/08

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  • I am definitely making a double batch next time. - 9/13/08

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  • I cannot wait to try this recipe. - 7/29/08

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  • I used whole wheat flour rather than white, and it was NOT good. If I make it again, I would try it with the regular white flour. - 6/17/08

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  • I subbed a few things - applesauce for oil, pecans for walnuts and raisins, whole wheat pastry flour. LOVE THEM!! - 6/10/08

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