Making these EASY SWEET POTATO MUFFINS is a snap. They’re delicious and good for us too!
Ah yes, these EASY SWEET POTATO MUFFINS are quite simply the best and have long been a favourite. They have a pleasing flavour profile and appearance, plus they’re easy to make! We think they’re the ultimate homemade muffins for breakfast, but you can also take them to work for an afternoon snack. One thing’s for sure, they’ll become a welcome addition to your next breakfast or brunch.
As you know, Weekend at the Cottage loves sharing really delicious recipes, and in this case, it’s an easy muffin recipe that my sister Lisa has perfected over the years. Thankfully, she agreed to let us play around with her most requested muffin recipe, and the results are worthy of your attention. This is one healthy muffin recipe you’re going to keep close at hand – you’ll be making it again and again.
Here’s what makes our Sweet Potato Muffins so perfect on so many levels.
INGREDIENTS
Lisa makes her version using puréed cooked or canned pumpkin – we decided to use an organic sweet potato purée instead. We appreciate the flavour, and also like that the sweet potato provides a higher amount of vitamin C. Truth be told, we’re loving sweet potato recipes so much right now, and they’re so good for us! If you’d rather make these muffins using pumpkin, simply add the same quantity.
SOFT CRUMB
One of the things you’ll notice when you first try these muffins is their soft crumb. In a way, we expect this whenever we see egg being blended with vegetable oil but adding yoghurt into the mix is what truly does this trick. These muffins pull away from the paper cups easily and the crumb really is almost too soft to be real.
WHEAT BRAN AND SPELT
Adding natural wheat bran to these muffins gives them a full-bodied texture. Wheat bran is also an excellent source of dietary fibre, so consuming it this way helps us feel satisfied and comfortably full for a longer period of time. Look for organic natural wheat bran at your favourite health food store or organic grocers.
We also like the way spelt flour flavours these muffins. Spelt is an ancient grain that’s also a bit of a chameleon; it’s more easily digested than other forms of wheat flours, and because of its high water solubility, its vital nutrients are quickly absorbed into the body. We’re big fans because it lends an interesting nutty flavour to the muffins too.
GOOD LOOKING
We really appreciate how this recipe doesn’t require the muffin pan to be greased or sprayed with oil. Using paper muffin cups ensures that they come out of the pan easily and without incident. If you’re making these muffins for a special occasion or holiday, check out our AMAZON links below for suggestions on cups that might spruce up the look of your finished muffins.
When you go to try the first (of many) EASY SWEET POTATO MUFFINS, take a moment to savour the reasons why they’re so perfect: soft crumb, a hint of spice and that slightly crunchy top. We’re especially impressed with the way the paper cups fall away, leaving the muffins intact and in shape. That’s pretty nice!
Looking for something to enjoy with them? How about one of our healthy smoothies or juices? We think our ORANGE YOU GLAD SMOOTHIE or our ROOT 4 JUICE will fit the bill perfectly. Want to serve your muffins with a fruit salad? Why not try our HEALTHY FRUIT SALAD – so refreshing!
Our EASY SWEET POTATO MUFFINS recipe is simple to make and wonderfully tasty too. Make ’em and find out what all the fuss is about!
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