Easy Sweet Potato Muffin Recipe

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Paleo Sweet Potato Muffin Tessa the Domistic Diva cranberries, coconut butter, raisins, baking soda, chocolate chips and 12 more Cauliflower Sweet Potato Muffin Frittatas Everyday healthy recipes

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A sweet potato muffin is an ultra it won’t work with low-carb flours like coconut flour or almond flour. You can only swap all-purpose flour for ultra-fine oat flour for a healthier muffin recipe. Coconut sugar or any granulated sugar you love, like unrefined cane sugar or brown sugar. Baking powder; Baking soda; Cinnamon; Salt; Making the Mashed Sweet

Rating: 4.9/5(63)

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1 cup mashed sweet potato 1 cup milk of choice 1 flax egg can sub for 1 large egg if not vegan 1 teaspoon vanilla extract 6 tablespoon almond …

Rating: 5/5(57)
1. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
2. In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
3. Evenly distribute the batter amongst the 12-muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
4. Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.

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DIRECTIONS. preheat oven to 350. mix wet ingredients. mix dry ingredients. combine wet and dry ingredients until just mixed. put into lined or greased muffin tin. bake for 15-20 …

Rating: 3/5(1)
1. preheat oven to 350.
2. mix wet ingredients.
3. mix dry ingredients.
4. combine wet and dry ingredients until just mixed.

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To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the …

Rating: 4.9/5(84)
1. To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
2. To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
3. Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.

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I whipped up this recipe a few weeks back out of my love for the Krusteaz cinnamon swirl muffin and baking mix and my desire to start my personal sweet potato season off as soon as possible. The two seemed like they were made for one another so I tested out an idea and struck gold. These muffins are moist, tender, and bursting with some of my favorite fall flavors. The best …

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Double Chocolate Muffins. Full recipe here. These keto muffins are to die for and make for the perfect sweet keto snacks. They’re incredibly low carb, each muffin being only 2.1g net carbs, and filled with protein, which makes them ideal post-workout or on a vegetarian day. If you haven’t tried them already, you’re missing on one of the

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Healthy Carrot Cake Muffins (Low-Carb, Vegan, Gluten-Free) These healthy carrot cake muffins are low-carb, vegan-friendly, and super easy to make. Not only are they delicious, but they also come together in one bowl! Calories: 189 Carbs: 17g Protein: 4g …

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baking powder, butter, eggs, almond flour, water, liquid, sweetener and 1 more Low Carb Muffins Ohmy-Creative unsweetened applesauce, vanilla extract, nuts, honey, cinnamon and 4 more Clean Eating Low Carb Muffins The Gracious Pantry large egg whites, baking soda, apple cider vinegar, large eggs and 9 more

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They are easy to make, easy to transport, they can be sweet or savory, and everyone loves them. And with a little ingenuity, they can be made to fit any dietary restrictions, from sugar-free to grain-free to dairy-free. Behold, the 25 best low carb muffin recipes!

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1 cup Splenda granular 1 teaspoon baking powder 1 cup cream 1 egg, lightly beaten 1 ⁄ 4 cup vegetable oil or 1/4 cup softened butter 2 teaspoons vanilla 1 teaspoon flavored extract, of your choice (banana, lemon, strawberry, etc.) 1 ⁄ 2 cup nuts (optional) DIRECTIONS Mix all the ingredients together and fill a greased muffin tin (12 muffins).

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2 medium sweet potatoes rinsed & scrubbed 2 large eggs 1/2 cup vegetable oil 1 tbsp heavy cream 1 1/2 tsp tsp vanilla extract Instructions Preheat the oven to 375 F. Place the sweet on a bake dish, then place in the oven. Bake the sweet potatoes until tender, then scrap out the meat of the potatoes.

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Grease a 12-cup muffin tin. Step 2 Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl. Step 3 Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined.

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Preheat oven to 350F and line a muffin tin with liners or non-stick spray. In a large bowl, whisk together mashed sweet potato, almond butter, eggs, maple syrup and vanilla. In a small bowl, stir together almond flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to wet ingredients and stir till combined.

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Aug 10, 2020 - So easy, so delicious! Here's a great way to take your Optavia Honey Sweet Potatoes and turn them into a delicious muffin. Optavia Sweet Potato Muffins Fueling Hack INGREDIENTS: 1 packet Optavia Honey Sweet potatoes 2 Tablespoon liquid egg (like Eggbeaters) 1/2 C water 1/4 tsp baking powder 2 pinches Stacey Hawkins Awe

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In a large bowl beat together eggs, sweet potato puree, vanilla extract, coconut oil, maple syrup, and milk until smooth. Add the flour mix to the wet mixture and stir until all lumps are gone. Fold in pecan or walnut pieces. Divide batter into …

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Wash and lightly scrub sweet potatoes, then cut in half if potatoes are large. Place potatoes in a medium size pot and cover with water. Bring to a boil then lower heat to simmer 25-30 minutes or until soft when pierced with a fork. Drain sweet potatoes, cool, then peel and remove skin. Place in a large bowl and mash.

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Frequently Asked Questions

How to make sweet potato muffins?

Preheat oven to 400°F. Line a large muffin pan (for 12 muffins) with paper baking cups. Place dry ingredients into a medium-sized bowl and whisk or stir together until ingredients are well incorporated. Place oil, sweet potato purée, eggs and yoghurt into a second bowl and whisk together. Add wet ingredients to dry and stir together to combine.

What is the best way to make a low carb muffin?

This recipe folds fresh bluebs together with cinnamon, salt, stevia, and coconut flour for a delightfully cakey muffin that keeps the carbs low. Keep this recipe more Bulletproof with Ceylon cinnamon, stevia to sweeten, and full-fat canned coconut milk as your dairy choice.

How to bake sweet potato mashed potatoes?

Preheat the oven to 350°F. Grease a muffin tin. Place 3/4 cup mashed sweet potato along with all the remaining ingredients (except the baking powder) in a blender. (Make sure you measure the sweet potato as the texture will change if you add a different amount.) Blend on high until smooth.

How to make the best sweet potato cake?

In a medium bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, and baking soda. Whisk until everything is well combined. In an another bowl, combine the oil, whipped sweet potatoes, eggs, milk, and vanilla extract. Mix thoroughly.

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