Sweet Muffins Recipes

Delicious and healthy, these muffins are the perfect sweet start to the day.

I make these for my family and they love them. They are high in fat so I limit myself to 1 or 2 from the batch. I also make a cream chz. icing for my family but I don't touch it.

If you do not have an electric mixer do not seperate eggs just mix the whole egg with the milk. Seperating just makes the muffins light and fluffy.

Also you can aliminate the brown sugar mix if it is not to your liking they will still come out great or add pecans or walnut to the Brown sugar mix.
(you will need to recalculate calories if you alter the recipe)

My first ever attempt at baking with a sourdough starter, these muffins rose perfectly, are low in fat and are a great spicy blend of sweet and sour!! Original recipe came from Breadchick at The Sour Dough (http://breadchick.com/?p=349).

Heres a little recipe I worked out, and Sweet Potatoes are full of vitamin A! These sweet potato or yam muffins have less than 100 calories each and less than a half a gram of fat each! They come out to just under 1 gram of sugar each, but i use no sugar in them so these are naturally occuring. By the way no these are not "mini-muffins"! Feel free to use regular muffins tins like I did... They are a great harmless snack or breakfast addition. To get your vitamin A be sure to pair it with a healthy dietary fat (we need fat to absorb the A) - breakfast with 1 ounce of reduced fat cheese and a piece of fruit is great! So low cal you can mix and match often- and made with whole wheat flour- so you are getting your healthy whole grains and their awesome antioxidants! Enjoy!
*Don't be scared of the prep time- its just for boiling sweet potatoes. I forgot to add the temperature before but I included it now: 425 F. (its in the recipe text now too) Let them cool completely! Even chilled in the fridge helps them to "set".

Sweet and tangy rhubarb is the star of these low-fat muffins. Feel free to add your favorite fruits and nuts to the batter for a heartier treat.

Simple, moist, yummy muffins -- great for breakfast. No oil or eggs needed.

A yummy Low Cal Muffin!

I can't take credit for these, the original recipe I used was submitted by SP user NORRISJT. It made only 6 muffins, used oil and 1% milk. I played with it a bit, to lower the fat and make 12 muffins in a batch. When I was happy with what I had, I couldn't find the original to do a makeover, so I am submitting this version.

I had some leftover quinoa and sweet potatoes, so I decided to make some muffins. They turned out pretty good, especially for 'leftover' muffins.

Jiffy Mix into mini size to crumble into your chili or for a teeny little snack when you're watching those calories

Jiffy Mix into mini size to crumble into your chili or for a teeny little snack when you're watching those calories

Came up with this simple breakfast muffin while experimenting with different gluten-free flours in my pantry.

A great muffin for breakfast or snack.

A way to use sweet potatoes leftover from Christmas dinner.

I take NO credit for these delicious muffins. I found them here:
http://othersideof50.blogspot.com
/2009/07/whole-wheat-sweet-potato-muff
ins.html

I only entered them to see what the calorie count would be - (it's actually probably a little lower since the author points out you dont need all the topping for these muffins and there is quite a bit left over.)

I adapted a recipe from Taste of Home by substituting flax seeds/water for eggs, splenda for sugar, and half the oil with natural applesauce. I end up with 99 calorie muffns that are so darn yummy!

Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.

No oil, no flour, no sugar!

Sweet potato crust with eggs, turkey bacon, and vegi
1 green container
1 red.
1 yellow

Very Filling and Tasty. Great for Breakfast!

You can buy a 15 oz can of sweet potato puree which is perfect for this recipe.

This muffin recipe uses pureed sweet potato to lessen the fat count and amps up the vitamin count as well. I use 1/2 whole wheat flour, but experiment with a different ratio if you'd like them all whole wheat. My family loves these muffins and is never the wiser. Try also with butternut squash or carrot puree.

These high fiber, low fat muffins are packed with nutrients and delicious as part of a meal or as a snack. Kids love 'em too!

I took a recipe I loved for sweet potato pound cake and transformed it into a great one that's sweet and light. You could make these as cupcakes for kids, with a little frosting on the top and they would never guess they are actually eating sweet potatoes (a great source of vitamin A)!

Very nutritionally packed muffin

Recipe adjusted to be diabetic-friendly. Drop dead good - moist and lightly sweet.

This recipe came from Relish magazine. It's absolutely delicious and are low in fat, and high in beta carotene and potassium for a healthy heart!