Sweet Potato Power Muffins
Sweet Potato Power Muffins
Ingredients
For the Wet Ingredients
- 1 large sweet potato, baked and mashed (about 1 cup)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Hidden Veggies & Mix-ins
- 1/2 cup finely grated zucchini, squeezed dry
- 1/2 cup mini chocolate chips, (optional)
Instructions
- 1
Ask a grown-up to preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. This is a great job for little helpers!
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, mash the baked sweet potato until it's super smooth. Then, add the applesauce, egg, milk, maple syrup, and vanilla extract. Whisk everything together until it's all mixed up like a happy family!
⏱️ 5 min
- 3
In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good stir with a spoon.
⏱️ 3 min
- 4
Pour the dry ingredients into the wet ingredients. Gently mix with a spoon until just combined. Don't overmix – a few lumps are okay, like tiny treasure bumps!
⏱️ 2 min
- 5
Now for the secret ingredient! Fold in the finely grated zucchini and the mini chocolate chips (if you're using them). The zucchini is our super-secret veggie power-up!
⏱️ 2 min
- 6
Divide the batter evenly among the 12 muffin cups. You can use a spoon or an ice cream scoop for this. Fill each cup about two-thirds full.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Ask a grown-up to help you with the oven!
⏱️ 25 min•🌡️ 375
- 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your yummy, secretly healthy muffins!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Power Muffins
Ingredients
For the Wet Ingredients
- 1 large sweet potato, baked and mashed (about 1 cup)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Hidden Veggies & Mix-ins
- 1/2 cup finely grated zucchini, squeezed dry
- 1/2 cup mini chocolate chips, (optional)
Instructions
- 1
Ask a grown-up to preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. This is a great job for little helpers!
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, mash the baked sweet potato until it's super smooth. Then, add the applesauce, egg, milk, maple syrup, and vanilla extract. Whisk everything together until it's all mixed up like a happy family!
⏱️ 5 min - 3
In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good stir with a spoon.
⏱️ 3 min - 4
Pour the dry ingredients into the wet ingredients. Gently mix with a spoon until just combined. Don't overmix – a few lumps are okay, like tiny treasure bumps!
⏱️ 2 min - 5
Now for the secret ingredient! Fold in the finely grated zucchini and the mini chocolate chips (if you're using them). The zucchini is our super-secret veggie power-up!
⏱️ 2 min - 6
Divide the batter evenly among the 12 muffin cups. You can use a spoon or an ice cream scoop for this. Fill each cup about two-thirds full.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Ask a grown-up to help you with the oven!
⏱️ 25 min•🌡️ 375 - 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your yummy, secretly healthy muffins!
⏱️ 5 min