Sweet Potato Muffins


4.2 of 5 (47)
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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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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
    3 of 3 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
    2 of 2 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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