New recipes

Sweet Potato Honey Muffins recipe

Sweet Potato Honey Muffins recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins

Easy to make and packed with flavourful spices, such as cinnamon, nutmeg and cloves - these muffins make a delicious breakfast or afternoon snack.

173 people made this

IngredientsServes: 16

  • 1 sweet potato
  • 240g wholemeal flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 350g honey
  • 170g vanilla yogurt
  • Crunchy topping
  • 40g porridge oats
  • 110g dark brown soft sugar
  • 70g slivered almonds
  • 1 teaspoon cinnamon

MethodPrep:1hr ›Cook:15min ›Ready in:1hr15min

  1. Preheat an oven to 200 C / Gas 6. Grease a 16 muffin tray, or line with paper bun cases; set aside. Prick sweet potato several times with a fork and place onto a baking tray.
  2. Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
  3. Reduce the oven temperature to 180 C / Gas 4.
  4. Whisk together the flour, bicarbonate of soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt and mashed sweet potato, just until all ingredients are moistened. Spoon mixture evenly into prepared tray or bun cases.
  5. Blend together the porridge oats, brown sugar, almonds and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
  6. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(186)

Reviews in English (156)

by kelly

i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogurt. also for the topping, cut all the ingredients in half, as i had way too much! this made 18 muffins and they cooked about 19 minutes. beautiful, sweet, and healthy!-01 Mar 2009

by Laserdad

Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not for the slightly high sweetness (and I'm a sugarholic). ALL kids will devour them. Busy/cheap people, try these variations: Quarter sweet potato and nuke for 8 minutes (check: skin pulls off easily when done, but tears when overdone) Trade honey for brown sugar. Don't feel bad skimping on either. These muffins are plenty sweet. Use 1/2 Cup skim milk instead of yogurt If cloves or ginger aren't handy, try allspice. Mash the potato with the oil, it makes it easier.-18 Jan 2009

by SNOWPEECH

Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batter in a 8x8 glass pan for about 25 min. Yum!-23 Mar 2009


Sweet Potato Biscuits with Honey Butter

At about four o’clock on Thanksgiving day, when I was knee-deep in cooking, I realized that I had forgotten to buy bread to serve with dinner. It was too late to send my husband to the store, so as soon as my sister walked through the door I handed her a stack of cookbooks and said, “Find an easy biscuit recipe.” Wisely, she settled on these Fluffy Sweet Potato Biscuits from Paula Deen’s Southern Cooking Bible. They were such a hit, my family asked me to make them again for breakfast the next day. I did, and we slathered them with honey butter, which made them even better.


Pantry staples

Possible substitutions

If you have don’t have a box of cornbread mix already in your cupboard, you can substitute it with:

  • 1 3/4 cups finely ground cornmeal
  • 6 Tablespoons all purpose flour
  • 2 Tablespoons baking powder
  • 1/2 teaspoons salt

You can also swap the honey for brown sugar if you would like.


Sweet Potato Recipes You'll Swear By

Sweet potatoes are one of our favorites when the weather gets cold — and for good reason. Whether you stuff, mash, roast or French fry them, they always end up delicious and satisfying.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©2009, Tara Donne.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Chantell Quernemoen

Photo By: Armando Rafael ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Whiskey-Glazed Sweet Potatoes

Guy adds a bit of whiskey to his mixture of sweet potatoes and apples, which gives this dish a ton of flavor.

Grilled Sweet Potato and Scallion Salad

Bobby bakes sweet potatoes until they are just soft, then grills them to finish cooking. A mustard vinaigrette brings all of the salad's flavors together.

Sweet Potato Bisque

Think this bisque is all sweet? Garlic, ginger and chipotle peppers provide just the right amount of spice and aromatic kick.

Instant Pot Mashed Sweet Potatoes

These mashed sweet potatoes have all the elements of a classic sweet potato casserole, but they cook from start to finish in an Instant Pot. And the (optional) marshmallow swirl on top is deliciously decadent.

Sweet Potato Lasagna

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

Rachael Ray's 30-Minute Mashed Sweet Potatoes

Oven Sweet Potato Fries

Who doesn&rsquot love sweet potato fries? These oven-baked versions are great on their own or dipped in ranch dressing.

Whipped Sweet Potatoes and Bananas with Honey

Roasted bananas are Tyler's secret weapon for an extra-sweet (and super rich) sweet potato casserole.

Roasted Sweet Potatoes with Honey and Cinnamon

These simple roasted sweet potatoes get an extra hint of sweetness (and caramelization) from honey.

S'mores Sweet Potato Cheesecake

This dessert combines two of our favorite desserts: a sweet potato cheesecake and a gooey, melted s'more. All the flavors and textures are there &mdash from the crispy chocolate graham cracker crust to the toasted marshmallows and rich chocolate sauce that gets drizzled over every slice.

Smoked Chile Scalloped Sweet Potatoes

Bobby's twist on scalloped potatoes is a no-brainer: use thinly sliced sweet potatoes for the perfect balance of sweet and savory.

The Neelys' Twice-Baked Sweet Potatoes

Wondering what makes these twice-baked taters so special? Their insides are a mash of cooked sweet potato, cream cheese, brown sugar, butter and fragrant fall spices.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Giada's surprisingly easy homemade gnocchi is an irresistible Italian twist on the classic sweet potato side dish.

Sweet Potato Poutine

Sweet potato casserole gets a tricky makeover. What looks like a plate of poutine (french fries topped with gravy and cheese curds), is actually a familiar sweet trio: sweet potatoes, brown sugar and toasted marshmallows.

Sweet Potato Casserole

Anne takes sweet potato casserole to the next level by mixing in dried apricots, honey, cinnamon, and orange juice and zest. And, just when you thought it couldn't get any more delicious, she sprinkles it with an oatmeal crisp topping.

Sweet Potato and Bacon Hash

With smoky bacon, spicy jalapenos and plenty of sweet potatoes, Molly&rsquos breakfast hash offers something for everyone.

Mini Sweet Potato Muffins

Mini chocolate chips are the perfect size for these tiny sweet potato muffins.

Twice-Baked Sweet Potatoes

Slow-Cooker Spiced Sweet Potatoes with Pecans

These tender sweet potatoes, glazed with butter and spices, are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.

Sweet Potato and Black Bean Burritos

Molly&rsquos meat-free burritos are the perfect make-ahead meal. After rolling the burritos, tightly wrap them in plastic wrap and store in the freezer for up to 3 months. When you&rsquore ready to eat, simply unwrap a burrito and pop it in the microwave for just a few minutes.

Melting Sweet Potatoes

This simple recipe might just become your new go-to for family dinners and special occasions. Baking sweet potatoes at a really high temperature caramelizes the outside. Finishing them in chicken broth gives them their creamy texture.

Chipotle Smashed Sweet Potatoes

Alton always hated sweet potatoes &mdash until he built an episode of Good Eats around them. Instead of smothering them in marshmallows, he lets them sing by mashing them with smoky spices.

Rum Sweet Potato Pie

"This is a rendition of my grandmother's world-famous pie &mdash although she didn't have booze in hers!" says Eddie.

Whole30 Breakfast Twice-Baked Sweet Potatoes

These twice-baked breakfast potatoes contain all the elements of a brunch feast &mdash eggs, sausage, spuds &mdash contained in one tidy package. It's just a bonus that they also follow the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Spiced Sweet Potato and Garlic Soup

Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.

Sweet Potato Skins

We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.

Sweet Potato Crust Pizza

This gluten-free pizza crust is giving the cauliflower variety a run for its money. Geoffrey tops his with sausage and broccoli rabe for a healthy pizza you can feel good about eating.

Sweet Potato Souffle

Sweet Potato Lyonnaise

Lyonnaise potatoes are traditionally made with regular potatoes, but work just as well with sweet potatoes. If you have some on hand, try adding toasted chopped pecans or a dollop of Greek yogurt.

Hasselback Sweet Potatoes

In a potato slump? We've got the cure. Hasselback sweet potatoes served with a Greek yogurt dipping sauce reimagines the classic baked potato for a tasty (and healthy) show stopping presentation.

Spicy Quinoa with Sweet Potatoes

Elegant and colorful enough to wow dinner guests, but easy enough to whip up on a school night, this warm salad is a healthy addition to any meal. Add more or less jalapeno depending on your spice preference.

Curried Sweet Potato Puree

Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.

The Neelys' Old-School Sweet Potato Souffle

Want to make the ultimate sweet-and-salty sweet potato souffle? Use toasted cashews and shredded coconut.

Baked Sweet Potato "Fries"

Ina's 5-ingredient sweet potato fries are baked rather than fried which means you don't have to feel bad about going back for seconds. Her secret to crispy skin sans deep fryer? A bit of light brown sugar helps the fries caramelize and crisp up in the oven.

Sweet Potato Mash

These sweet potatoes get popped into the microwave for a quick cook. Then they're mashed and topped with brown butter and fried sage. We'll have a second scoop, please!

Sweet Potatoes and Marshmallows

Give your sweet potatoes a little extra sweetness like Sunny does Make a simple syrup of brown sugar, butter and water.

Brown Butter Sweet Potato Mash

This mostly-microwaved side is the easiest way to get sweet potato haters on board with the spud. Brown butter adds a nutty richness to classic mashed potatoes.

Grilled Sweet Potatoes

Start these off in the microwave to cut down on cook time, plus it'll help you achieve a super soft interior and crispy-charred exterior. And the 4-ingredient herb sauce will taste great on almost anything else that goes on the grill.

Sweet Potato and Corn Chowder

GZ's ultra-creamy and comforting chowder starts out with a decadent base of rendered bacon and butter. It seems like a lot, but it's the perfect start to a delicious roux that will both flavor and thicken up the chowder to the right consistency.

Stuffed Sweet Potato Skins

Thought potato skins couldn't get any better? Jeff loads sweet potatoes with beans, chorizo and avocado for a hearty and satisfying bite.

Mexican Chorizo and Sweet Potato Soup

This one-pot soup is loaded with flavor, thanks to spicy chorizo and earthy cumin, but it's also packed with good-for-you veggies like tomato, spinach, avocado and sweet potato, so you can feel good about dishing this mid-week.

Chili-Roasted Sweet Potatoes

A little bit of chili powder along with a simple sauce of lime, cilantro and sunflower seed butter, transform the same old side dish into a completely new experience. Pop these into the oven while you work on the rest of dinner for true multitasking greatness.

Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter

Give sweet potatoes a major upgrade by cooking them with a zesty homemade butter flavored with molasses, cilantro, orange zest and nutmeg.

Carrot, Sweet Potato and Squash Soup

Rachael says, &ldquoThis scratch soup is a delicious meal or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.&rdquo

Baked Sweet Potatoes

Sweet potatoes are in the same family as other potatoes but cooking them requires a different approach to get the fluffy interior and sweet caramelized flavor we all love. After testing several techniques&mdashwrapping in foil, pricking and not pricking, using a roasting pan&mdashwe found the following method delivered on all fronts, with minimal effort. Pricking with a fork allows steam to release and the potato flesh to separate from the skin, something that didn't always happen otherwise. Baking the potatoes on a wire rack nested in a baking sheet also helped the potatoes cook more evenly (and made cleaning up much easier). Lastly, allowing the potatoes to rest in the turned-off oven for 30 minutes after baking allowed the flavors to develop even further, though you can skip this step if you are short on time.


Paleo Sweet Potato Spice Muffins

1/2 cup melted coconut oil

1/2 cup medjool date paste, or other liquid sweetener

Wash and peel the sweet potato. Cut it into cubes, and cook (either boil or steam) until soft. Mash or puree until smooth.

Preheat your oven to 350 degrees and grease your muffin tin. Combine all of the wet ingredients including the pureed sweet potato in a mixing bowl. Set aside.

Combine all remaining dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients. Using a rubber spatula, mix just until combined.

Using an ice cream scoop, drop the batter into the muffin tins making sure you fill and level off the ice cream scoop each time.

Bake for 25 minutes until tops start to brown and a knife inserted in the middle comes out clean. Enjoy!


My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 60 lbs so far on the OPTAVIA 5&1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!

When I started I had a hard time finding the top OPTAVIA 5&1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!

For those not familiar, OPTAVIA is not some fad diet but instead is a program designed to help those who are looking to lose weight make better choices with their health and wellness via better habits.

We've worked hard to make sure that all OPTAVIA 5 and 1 recipes listed are approved for the OPTAVIA 5&1 plan.


How to Make Sweet Potato Muffins

Ingredients, Alternatives and Cooking Tips

  • Sweet Potato Puree – You can use your preferred method of making sweet potato puree or you can use well mashed sweet potato. I prefer to roast my potato before pureeing but you could steam / microwave. Learn more about making and storing sweet potato puree here.
  • Banana – The banana provides sweetness and I don’t get a strong taste of banana from the muffin. If you would prefer not to use banana then you could replace it with extra sweet potato puree. The muffin will not be as sweet and you may wish to add a little sweetener to compensate.
  • Egg – If your child has an egg allergy then you can replace with a flax egg. I have tested the recipe with a flax egg and it produced good results. You can find other egg substitutions here but I have not tested any others in this recipe.
  • Milk – To make the recipe dairy-free you can replace with plant-based milk. I tested the recipe with almond milk and it worked well.
  • Whole Wheat Flour – I used plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven’t tested. The recipe will also work well with plain/all-purpose flour or a mix of both if you prefer.
  • Oat Flour – Can easily be made by blending rolled oats in a food processor/blender until they are a flour consistency. I usually make a large batch to store and use as needed.
  • Spices – Spices are for flavour and can be adjusted to taste. Don’t be scared to add spices to the food you serve your baby. It is good to introduce a range of flavours from an early age.
  • Baking Powder – Make sure you are organised (have baking tray prepared and ready & sultanas drained) before you add the dry ingredients to the wet. Once the baking powder in the batter is activated, you need to capitalise on this chemical reaction quickly so that the heat of the oven can set the air bubbles in place.
  • Sultanas – The sultanas are the main source of sweetness so if you would prefer not to add them then you would need to replace them with something sweet, a different dried fruit, choc chips, a little sugar or maple syrup/honey etc. Soaking is importing to rehydrate the sultanas. Skipping this step will result in the sultanas on top to burn and give a bitter taste to your muffins.

Cooking Equipment

This recipe uses a 24 mini muffin tray and the cooking times reflect this. If you do not have a mini muffin tray you can use a standard tray but will have to cook the muffins for longer (Bake for 20-22 minutes (or more depending on oven) until golden brown and a toothpick in the centre comes out clean.)


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Sweet Potato Muffins

1 medium sweet potato
3 large eggs (slightly beaten)
¾ cup coconut milk (full fat)
2 Tbsp olive oil
½ cup honey (or maple syrup)
1 cup brown rice flour (or almond flour)
¼ cup coconut flour
1 Tbsp baking powder
1 tsp baking soda
½ tsp sea salt
1 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
⅛ tsp ground cloves
⅛ tsp ground nutmeg

Poke some holes in the potato with a fork. Place on baking pan and bake for 45 min to an hour, or until soft. Remove and let cool.

Oil your muffin tin with coconut oil or use muffin cups.

Cut the potato in half and scoop out 1 packed cup of the potato then put into a large bowl. Eat the leftover potato and skin if you like.

Add the eggs, coconut milk, olive oil, and honey, combine until smooth. In a separate bowl, mix all the dry ingredients together with a whisk. Pour the dry ingredients into the wet ingredients and mix until well combined. Pour the batter evenly into each muffin cup making them about ⅔ full.

Place the tray on the middle rack of the oven and cook for 20 to 25 minutes.


Sweet Potato Protein Muffins

These muffins are one of my favorite muffin recipes because they are so incredibly fluffy and soft. And since this recipe is based off my famous pumpkin protein muffins, you can rest assured that the result is another epic muffin you won’t be able to get enough of!

These muffins are also made with some seriously healthy ingredients:

Sweet potatoes are a great source of two really important antioxidants, Vitamin A and beta-carotene (1). They’ll help protect your cells from harmful irritants and pollutants, and boost your immune system. Sweet potatoes are also a good source of fiber, helping you feel full longer and avoiding cravings (2).

The spices themselves have some great health benefits – get the freshest spices you can to maximize this. For example, cinnamon boosts brain activity, improves circulation and contains anti-inflammatory benefits (3). Both ginger and cloves are powerful antioxidants and can help block the growth of bacteria in the body preventing disease (4,5).

I used leftover roasted sweet potatoes to make this recipe come together in no time. But you can also peel and steam sweet potatoes for this recipe, or you can even buy canned sweet potato puree which is a very convenient option that works great.

These make a tasty grab and go breakfast for those busy mornings when you’re on the run or don’t feel like cooking!

I ❤️Vanilla Protein powder from Whole Betty by Betty Rocker works great in baking, and is also my staple protein shake! It’s organic and has 20 grams of plant-based protein blended from 4 different superfoods!

Sweet Potato Protein Muffins

Yield: 6 servings
You will need: food processor, mixing bowl, measuring cups and spoons, wooden spoon, muffin tin, cupcake liners (optional)
Key: T = Tablespoon tsp = teaspoon

Ingredients:

  • 1 1/2 cups almond meal flour
  • 3 servings (90 grams) I ❤️ Vanilla Protein powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 cup sweet potatoes, roasted
  • 3 eggs
  • 2 T olive oil
  • 1/4 cup honey

Optional Topping

Directions:
1. Preheat the oven to 350 F. Puree the sweet potatoes in a food processor.
2. Measure the dry ingredients into a bowl and mix together.
3. Add in the sweet potatoes and eggs and whisk well.
4. Measure the olive oil and honey. Beat into the batter.
5. Line muffin tins with muffin liners or grease with cooking oil.
6. Evenly distribute the batter between the 12 cups. Fill about 3/4 of the way full.
7. Mix the topping and distribute evenly. Bake for 20-25 minutes.


Watch the video: PANCAKES - Συνταγή (June 2022).


Comments:

  1. Chuma

    the Authoritarian answer, oddly ...

  2. Banbhan

    A very funny message

  3. Sever

    I read, like subscribe to a blog. Question: How?

  4. Rowtag

    the Magnificent thought

  5. Nira

    The authoritative answer, curiously...

  6. Murg

    class 10 points



Write a message