Whole Grain Sweet Potato Muffins Recipe

Name: Whole Grain Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whole wheat or whole wheat pastry flour; 3/4 cup sugar or brown sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 tablespoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon allspice; 1/4 teaspoon salt; 1/4 cup melted butter; 1/4 cup vegetable oil; 1 cup mashed sweet potato (roasted); 1 egg; 1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice

Servings: persons

2 1/2 cups whole wheat or whole wheat pastry flour
3/4 cup sugar or brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup mashed sweet potato (roasted)
1 egg
1/2 cup yogurt, buttermilk, or milk soured with one teaspoon white vinegar or lemon juice

1
Note: If you haven't roasted your sweet potato already, pierce all over with a fork and roast for 45 minutes to an hour at 400u00b0 F until a knife slides through without resistance. Allow to cool.
2
Preheat (or reduce, if you followed step one) the oven to 375u00b0 F. Grease or line with paper liners 12 muffin cups. Mix the dry ingredients in a large bowl. In another bowl mix together the remaining ingredients, and fold these wet ingredients into the dry mixture until just combined. This batter is thick; you may have to add more liquid, depending on whether you use buttermilk, vinegared milk, or yogurt.
3
Fill the muffin cups approximately 3/4 of the way full and bake for 20 to 25 minutes. Allow to cool for five minutes, then twist the muffins out and set on their side over the wells in the muffin pan (as shown above). This will allow the muffins to cool without getting gummy and damp.

768

kcal

Calories

Fat

114

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 13 ingredients. The key ingredients include: 2 1/2 cups whole wheat or whole wheat pastry flour, 3/4 cup sugar or brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Whole Grain 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!

Whole Grain Sweet Potato Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions