Sweet Potato Muffins Recipe

Looking for something to make for breakfast the day after Thanksgiving? Use those leftover sweet potatos to create delicious sweet potato muffins.

Looking for something to make for breakfast the day after Thanksgiving? Use those leftover sweet potatos to create delicious sweet potato muffins.

Sweet Potato Muffins

1 1/3 cups sweet potatoes – canned, well drained
4 T. butter
4 oz. applesauce
1 cup sugar
2 eggs
1 ½ cups multigrain flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ tsp. nutmeg
1 cup unsweetened almond milk
2/3 cup pecans or walnuts, chopped
2/3 cup raisins, chopped

Preheat oven to 400° F. Grease muffin tins or place foil muffin cups in muffin tins.

  1. Puree the sweet potatoes in food processor or blender.
  2. Cream the butter and sugar. Beat in applesauce, eggs and pureed sweet potatoes.
  3. Sift flour with baking powder, salt, cinnamon, and nutmeg.
  4. Add dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended. Do not over mix.
  5. Spoon into the greased muffin tines, filing each tin completely full. Sprinkle a little sugar and cinnamon on top of each muffin if desired.

Bake at 400° F for 25 minutes. Makes about 20 muffins.

Nutritional information per serving:

192 calories, 9 g fat, 18 g carbohydrates, 3 g protein, 2 g fiber, 260 sodium


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