Close up shot of a muffin in a white paper liner and displayed on a small yellow ceramic coaster. Autumn leaves decorate the table scape.

Harvest Health Muffins

Close up shot of a muffin in a white paper liner and displayed on a small yellow ceramic coaster. Autumn leaves decorate the table scape.

Harvest Health Muffins

Moist muffins made with sweet potatoes and a blend of spices.
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Snacks
Cuisine American
Servings 24 Servings
Calories 130 kcal

Equipment

  • Muffin pan
  • Muffin cups
  • Microwave

Ingredients
  

  • Cooking spray
  • 2 cup sweet potato (about 1 large), scrubbed and rinsed
  • ¼ cup white sugar
  • ½ cup brown sugar, packed
  • ½ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 350 F. Lightly coat muffin pan with cooking spray. Line the pan with each muffin cup.
  • Poke the the sweet potato a few times with a fork. Place in a shallow bowl with a ½ inch of water and microwave on high for 10-15 minutes, until it soft.
  • While the sweet potato is cooking, whisk together white sugar, brown sugar, oil, vanilla, and eggs in a large bowl.
  • In a medium bowl, combine the all-purpose and whole-wheat flour, baking powder, salt, and spices.
  • When cool enough to handle, peel and mash the sweet potato.
  • Add sweet potato to the wet ingredients and mix until combined.
  • Gradually add dry ingredients to the wet ingredients, mixing well each time.
  • Spoon the batter evenly into each muffin cup.
  • Bake for 25-30 minutes. Serve warm, freeze leftovers or store in refrigerator.

Notes

Prep Tip
  • 1 ½ teaspoons of cinnamon can be substituted for allspice or nutmeg.
  • To save time, try using canned pumpkin instead of sweet potatoes. 

Nutrition

Serving: 1 muffinCalories: 130kcalCarbohydrates: 19gProtein: 2gFat: 5gSodium: 260mgFiber: 1g
Keyword Bread, Brunch, Fall, Kid-friendly, On the Go
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