Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 95.5
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 116.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.6 g
View full nutritional breakdown of Low Fat Sweet Potato Muffins calories by ingredient
Low Fat Sweet Potato Muffins
Submitted by: STARLINAIntroduction
Great for breakfast or to fuel your workout, it will leave a sweet taste in your mouth. Great for breakfast or to fuel your workout, it will leave a sweet taste in your mouth.Number of Servings: 12
Ingredients
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1C Old Fashioned or Instant Oats
1C Whole Wheat Flour
1 Lrg White Sweet Potato
1tsp Baking Powder
1/2tsp Baking Soda
2tsp Cinnamon
1tsp Ginger
1tsp Vanilla Extract
3/4C Splenda, or other sweetener of your choice
1/4C applesauce
3/4C Fat Free/Skim Milk
1 Lrg Egg
Directions
Preheat oven to 400 degrees. Lightly grease a large muffin tin.
Peel sweet potato and chop into 1" pieces and boil for approximately 5 minutes or until a fork can easily pierce the potato cubes. Drain water and mash potatoes, set aside.
In a large mixing bowl combine all dry ingredients except for the splenda.
In a small mixing bowl combine the sweet potato and the rest of the ingredients including splenda.
Gently mix wet ingredients into the dry ingredients. Mixture will be thick. Scoop batter into muffin tins. Bake for 25 minutes and let cool in pan for approximately 5-10 minutes. Run a butter knife around the sides of the muffins and place on a wire rack to cool. Store muffins in fridge to maximize longevity for approximately 1 week.
Makes 6 large muffins or 12 small muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user STARLINA.
Peel sweet potato and chop into 1" pieces and boil for approximately 5 minutes or until a fork can easily pierce the potato cubes. Drain water and mash potatoes, set aside.
In a large mixing bowl combine all dry ingredients except for the splenda.
In a small mixing bowl combine the sweet potato and the rest of the ingredients including splenda.
Gently mix wet ingredients into the dry ingredients. Mixture will be thick. Scoop batter into muffin tins. Bake for 25 minutes and let cool in pan for approximately 5-10 minutes. Run a butter knife around the sides of the muffins and place on a wire rack to cool. Store muffins in fridge to maximize longevity for approximately 1 week.
Makes 6 large muffins or 12 small muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user STARLINA.
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Member Ratings For This Recipe
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1 of 1 people found this review helpfulThis sounds awesome but I've never heard of white sweet potato? I might try this one out this weekend:p - 6/29/09
Reply from STARLINA (6/29/09)
When you are at the grocery store, look for the lighter, almost flesh colored sweet potatos, not the orange/brown ones.
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