These sweet potato muffins are super moist, packed with nutrients, and DELICIOUS!
I don’t love baking for the sake of baking, so when I do bake it’s usually for one of two reasons: 1) to have something quick and freezer-friendly on hand for breakfasts or after school snacks, or 2) to incorporate nutritious foods into our diets in a delicious way. This recipe accomplishes both.
Bananas, zucchini, and pumpkin are my staple muffin-baking ingredients because they add nutrition as well as moist texture. But the sweet potato…a vegetable I don’t even like…might just be my new favorite. These muffins are SO, SO moist, full of nutrients, and require less sugar than most other muffin recipes because of the natural sweetness of the potatoes. And if you think flaxseed is something only crazy health-nut types enjoy, I dare you to sprinkle some on top of these muffins and see if you don’t think it’s delicious.
Cooking note #1: I recommend cooking the sweet potatoes a day ahead or a few hours ahead of when you want to make the muffins. This will allow them time to cool and also make them easier to peel.
Cooking note #2: I used 3 very large sweet potatoes and they equaled about 3 cups of mashed potato. So if you are buying small-medium potatoes, I’d recommend using approximately 5-6. You can always use the leftover potato to make smoothies, pancakes, or anything else you like!