Side Pannel
Skinny Mini Sweet Potato Muffins
Skinny Mini Sweet Potato Muffins
- Recipe Submitted by maryjosh on 07/02/2018
Ingredients List
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, or to taste
- 3/4 cup mashed sweet potatoes (*see cooking note in step 3)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup liquid-state coconut oil (vegetable or canola oil may be substituted)
- 1/2 cup milk (I used unsweetened cashewmilk)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
Directions
Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.
To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined. *Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.
Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined. *Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.
Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
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