Really Healthy Really Good Sweet Potato Muffins

Name: Really Healthy Really Good Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb sweet potato (about 2 small); vegetable oil, spray for coating the tins; 1/4 cup unsalted butter; 3 tablespoons dark brown sugar; 3 tablespoons sugar; 1 cup flour; 3/4 cup whole wheat flour; 1/4 cup whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon cinnamon; 1 teaspoon ginger; 1/2 teaspoon allspice; 1 cup buttermilk; 1/4 cup plain yogurt; 1 egg; 1 teaspoon vanilla; 12 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces

Servings: persons

1/2 lb sweet potato (about 2 small)
vegetable oil, spray for coating the tins
1/4 cup unsalted butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces

1
Heat the oven to 400 degrees.
2
Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
3
Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
4
Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
5
Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
6
Cream the butter and sugars until light and fluffy, about 3 minutes.
7
In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
8
Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
9
Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
10
Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 lb sweet potato (about 2 small), vegetable oil, spray for coating the tins, 1/4 cup unsalted butter, 3 tablespoons dark brown sugar, and more.

Yes, Really Healthy Really Good Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!