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Easy Sweet Potato Muffins

Ingredients

Directions

  1. Preheat oven to 400°F. Line a large muffin pan (for 12 muffins) with paper baking cups.
  2. Place dry ingredients into a medium-sized bowl and whisk or stir together until ingredients are well incorporated.
  3. Place oil, sweet potato purée, eggs and yoghurt into a second bowl and whisk together.
  4. Add wet ingredients to dry and stir together to combine. Stir raisins into the batter to incorporate.
  5. Spoon batter into prepared muffin tin and sprinkle the top of each muffin with a few pumpkin seeds.
  6. Transfer to oven and bake for 25 minutes. Remove from oven and leave in pan to cool for about 5 minutes. Serve warm or as you wish!
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Easy Sweet Potato Muffins

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Puréed sweet potatoes battered up with yoghurt, wheat bran, spelt flour and raisins baked muffin style…

  • clock icon
    35 MIN
  • 12 SERVINGS
Easy Sweet Potato Muffins

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 for Easy Sweet Potato Muffins

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.

Eggs, yoghurt and oil ready to be mixed

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

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.

Batter portioned into the muffin tin

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.

Freshly baked Easy Sweet Potato 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!

Easy Sweet Potato Muffins

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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Easy Sweet Potato Muffins

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Easy Sweet Potato Muffins

Ingredients

  • ¾ cup natural wheat bran
  • ¾ cup whole grain spelt flour
  • ½ cup granulated sugar
  • teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup canola oil
  • 1 cup organic sweet potato purée
  • 2 extra large eggs, room temperature
  • ½ cup organic plain yogurt
  • ½ cup yellow raisins
  • ½ cup Thompson raisins
  • ¼ cup raw pumpkin seeds

Directions

  1. Preheat oven to 400°F. Line a large muffin pan (for 12 muffins) with paper baking cups.
  2. Place dry ingredients into a medium-sized bowl and whisk or stir together until ingredients are well incorporated.
  3. Place oil, sweet potato purée, eggs and yoghurt into a second bowl and whisk together.
  4. Add wet ingredients to dry and stir together to combine. Stir raisins into the batter to incorporate.
  5. Spoon batter into prepared muffin tin and sprinkle the top of each muffin with a few pumpkin seeds.
  6. Transfer to oven and bake for 25 minutes. Remove from oven and leave in pan to cool for about 5 minutes. Serve warm or as you wish!

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