From the Cook
From the Cook
From the Cook
1/4
Mini Sweet Potato Muffins
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Instructions
1
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Preheat oven to 350 F.
2
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Place the first 7 ingredients in a bowl and whisk to combine.
3
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In a separate bowl whisk the remaining ingredients.
4
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Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5
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Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Sweet Potato Puree 💧Drain excess moisture from sweet potato puree using a fine-mesh strainer or cheesecloth for 15-20 minutes before mixing; this prevents soggy muffins and ensures better texture.
- Don't Overmix the Batter 🥄Mix wet and dry ingredients until just combined with visible flour streaks remaining; overmixing develops gluten and creates dense, tough muffins instead of tender crumbs.
- Fill Cups Strategically ⅔Fill mini muffin cups only two-thirds full and place a small parchment cup liner inside each cavity to prevent sticking and ensure even baking throughout.
- Toast Your Oats First 🌾Lightly toast old-fashioned oats in a dry skillet for 2-3 minutes before adding to the batter; this deepens their nutty flavor and adds complexity to the muffins.
- Room Temperature Ingredients Matter 🌡️Bring eggs and milk to room temperature before mixing; cold ingredients create lumps in the puree and result in uneven, gummy texture throughout the finished muffins.
Recipe Facts
Diet at a Glance
Vegetarian
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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