Sweet Potato Mini Muffins (Sweetheart Muffins)

Sweet Potato Mini Muffins (Sweetheart Muffins)

by Nicole on February 14, 2012

I know Valentines Day is super commercial blah, blah, blah. I also admit I am a sucker for love no matter what. :) I can appreciate any day dedicated to hugs and kisses and showing your love.  This recipe was found on a great site weelicious.com.     I thought  to make this  “heart healthy” recipe to balance out all the chocolates and treats of the day. Don’t worry you wont feel cheated with these little sweeties. I have to say that using an organic sweet potato really does make a difference in the natural sweetness and tenderness of the muffin. I made them a few times previously and they were great but I was able to snag a beautiful organic sweet potato this time and the difference was amazing. My hubby even joined my lovies in taste testing and they all really enjoyed them.
Happy Valentines Day if you celebrate.  Share your love with those around you and most importantly love yourself.

3.0 from 1 reviews
Sweet Potato Mini Muffins (Sweetheart Muffins)
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • 1 Cup All Purpose Flour
  • 1 Cup Oats (I found pulsing mine in a food processor made the texture much better)
  • ⅓ Cup Brown Sugar
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Tsp Cinnamon
  • 2 Large Eggs, whisked
  • 1 Cup Sweet Potato Puree, cooked*
  • ½ Cup Milk (I like to sub Vanilla Almond or Coconut)
  • ¼ Cup Canola or Vegetable Oil
  • 1 Tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 F.
  2. Place the first 7 ingredients in a bowl and whisk to combine.
  3. In a separate bowl whisk the remaining ingredients.
  4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
  5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
  6. *Bake the Sweet Potato at 400 degrees for one hour, cool and the split in half and scoop out flesh and mash.
  7. ** Feel free to freeze the leftovers (if there are any) for up to 3 months.

 

 

 

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{ 11 comments… read them below or add one }

Sarah McMullin October 24, 2013 at 6:47 PM

YUM!! These look amazing and are a great breakfast or dessert option. Shared on my blog: http://simplyfitandclean.com/2013/10/24/superfoods-ten-sweet-potato-recipes/

Nicole October 27, 2013 at 9:32 PM

Thank you so much Sarah! :)

Naomi November 12, 2012 at 6:26 PM

What would I need to increase the baking time to bake regular size muffins?

Nicole November 12, 2012 at 11:14 PM

My best advice would be to decrease the temp by 25 degrees and add roughly 10 more minutes. The time will depend on your oven so try and check them often after the first added minutes to be sure. I hope this helps. :)

Jenn November 1, 2012 at 8:56 PM

I tried this recipe out tonight as a test run for Thanksgiving. I love the idea behind it, but it was too dry for my taste. I ran the oats through the food processor like you did and still found it to be similar to a gritty feeling, but not quite. I think I mostly just found them dry and they lost some of the flavor while baking. I’m going to try again using applesauce instead of vegetable oil.

Nicole November 2, 2012 at 9:44 AM

Hi Jenn

Sorry this did not turn out as you had hoped. I really appreciate the feedback. Here are a few suggestions that may help you. For the dryness I would make sure that you fill the mini tins pretty much to the top (so they don’t dry out in baking so fast). Also depending on your oven maybe reduce the heat by 25 degrees. Also I would suggest adding a few tsps of applesauce in addition instead of omitting the oil. Also for the lack of flavor for you I would add a tsp or so extra cinnamon or maybe half a tsp of pumpkin pie spice. As for the Oats I would try to pulse it down till it is nearly a flour consistency for a better mouth feel for you. If you happened to use reg milk i would suggest trying the vanilla soy almond or coconut milk to add a little extra sweetness and depth of flavor. I hope this helps. :)

Marian March 2, 2012 at 4:12 PM

HI NIcole, I have never tried baking with sweet potatoes, but these muffins look great!
I love to bake with unusual ingredients (and sweet potatoes are an unusual ingredient in Belgium :-)).. so I might try these out!

Greetings,
Marian

Nicole March 4, 2012 at 5:30 PM

Hi Marian

Thank you! I am always looking to get some more veggies in with the little ones :). They love these. Let me know if you try them. Hope all is well. Best to you and the family.

Take care
Nicole

Natalie @ Once Upon a Cutting Board February 15, 2012 at 1:32 PM

These look so cute and tasty! I love sweet potatoes but have never tried using an organic one in my cooking or baking – I’ll have to try that to see if there’s a difference!

Nicole February 15, 2012 at 9:50 PM

Thank you Natalie. I really did find a great difference with using organic, even just in looking at the potato after baking the flesh was a deep reddish orange and tasted almost candy sweet. Let me know if you try it. I took a quick glance at your page and loved the Valentine’s Pizzas…I will have to peek around at the rest of it.

Take care
Nicole

Natalie @ Once Upon a Cutting Board February 15, 2012 at 10:35 PM

Thanks! I’ll have to check for the sweet potatoes next time I go to the grocery store – thanks for the reply!

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