Sweet potato muffins are a delightful twist on a classic breakfast or snack item, incorporating the natural sweetness and health benefits of sweet potatoes. These muffins avoid refined sugars, using allulose as a natural sweetener, which offers a similar sweetness profile without the calories or blood sugar spike. The mashed sweet potatoes provide moisture and fiber, resulting in a tender, satisfying muffin. The subtle sweetness from the sweet potatoes, combined with the earthiness of cinnamon and nutmeg, creates a comforting aroma and flavor, perfect for a cozy morning or a nutritious snack.
Ingredients
Serving Size
- Makes 12 Muffins
From Your Pantry
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Additional Grocery Items Needed
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 3/4 cup allulose
- 1/3 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Preparation
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, allulose, melted butter, almond milk, eggs, and vanilla extract until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix to keep the muffins light and fluffy.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Sweet Potato Prep: For the best texture, bake or steam the sweet potato instead of boiling, as this will prevent excess water content in the muffins.
- Allulose Watch: Since allulose is less sweet than regular sugar, you might want to adjust the quantity according to your taste preference.
- Storage: These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month for best freshness.
Serving Suggestions
Serve these sweet potato muffins warm with a dollop of whipped coconut cream or a smear of unsalted butter. They pair wonderfully with a cup of hot coffee or tea. For a festive twist, sprinkle a little cinnamon or nutmeg on top before serving, enhancing the muffins’ warm, spicy aroma.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Total Sugars: 5g (Includes 0g Added Sugars, 5g Natural Sugars)
- Protein: 3g
We hope you enjoy baking and indulging in these refined sugar-free sweet potato muffins. Feel free to share your results and any personalized tweaks you make to the recipe on social media or with friends and family. Cooking is all about creativity and sharing, and we love seeing your unique takes on this wholesome treat!
