Healthy Sweet Potato Muffins
Sweet potato crumb muffins made with a cooked and mashed sweet potato and topped with a salty-sweet cinnamon pepita crumb topping.
Servings: 18 muffins
Calories: 144kcal
Ingredients
for the muffins:
- 2 eggs
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- ½ cup almond milk
- 2 cups all purpose flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 cup sweet potato cooked then mashed*
for the crumb topping:
- ¼ cup all purpose flour
- 3 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1-2 tablespoon pepitas
- 2 tablespoon cold butter
- Pinch of sea salt
Instructions
- Preheat oven to 350°.
- Whisk eggs, oil, syrup, and milk together in a bowl.
- Add flour, sugar, baking soda, baking powder, salt, and cinnamon to that bowl and stir to combine.
- Last, add the cooked and mashed sweet potato to the bowl and stir to combine. You may want to use an electric mixer to get more of the lumps out, but don't worry if the batter isn't completely smooth.
- Line a muffin tin with muffin liners and spray them with nonstick spray, then divide the batter evenly.
- For the crumb topping: combine flour, sugar, cinnamon, and pepitas in a small bowl. Add the butter then use a fork or your hand to mix everything together really well until the butter is no longer in large chunks. Sprinkle crumb mixture evenly over top of muffins, then sprinkle a tiny bit of salt over each muffin.
- Bake muffins for 20 minutes or until a toothpick comes out clean. Wait a few minutes, then carefully remove muffins and place them on a cooling rack.
- Enjoy!
Video
Notes
-1 cup mashed sweet potato is about 1 large sweet potato
*Calories are per muffin and are an estimation
Nutrition
Calories: 144kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 171mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg