Wednesday, March 14, 2018

Sweet Potato Muffins for Breakfast and Snack

sweet potato muffin
I made these healthy and delicious sweet potato muffins in celebration of Nutrition Month this March. These muffins are perfect to serve for breakfast or as snacks. 

sweet potato doughnut
I use American sweet potatoes all the time to make a variety of meals, beverages, and desserts like this fried sweet potato doughnut. I mainly use American sweet potatoes as it is readily available all year round at our local grocery store. 

We have made sweet potatoes a regular part of our diet because of its great taste and versatile flavour. The natural sweetness and texture adds a unique flavour to desserts. It also compliments spicy and strong savoury flavours perfectly. 
sweet potatoes
There are many nutritious benefits to American sweet potatoes, for example one medium sweet potato provides 37% of our daily value of Vitamin C, that helps fight infections, heal wounds, and absorb iron. Check out my previous post about the details and benefits of American sweet potatoes, and the reason for why we use it all the time.

Challenge yourself and switch to using this superfood more often by adding sweet potatoes to your favourite recipes, or consider trying some new ways of working them into your diet like a smoothie, spiralized or in a sauce. Be inspired on how you can use American sweet potatoes by following @lifeofasweetpotato #switchtosweet on Instagram. 

The recipe for these sweet potato muffins is from the American Sweet Potato website.  This recipe made 12 muffins.

sweet potato muffin
1 cup cooked, mashed American sweet potatoes
2 eggs
1 cup sugar
1 /3 cup oil
1 cup all-purpose flour
1⁄2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp ground cinnamon
1⁄2 tsp salt
300 g semi-sweet mini chocolate chips optional


Preheat the oven to 350°F.


In a mixing bowl, beat eggs, sugar, sweet potatoes and oil until smooth.

In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients and stir until just combined. Fold in chocolate chips.

Fill greased or paper lined muffin cups 3⁄4 full. Bake 16-20 minutes.

Disclosure: This post is in partnership with American Sweet Potato Marketing Institute (ASPMI). All rights reserved on photographs and written content Torviewtoronto © 2010 - 2018 unless mentioned. Please Ask First.

3 comments:

  1. lovely muffins with a different flavour

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  2. These muffins sound really interesting... I want to try introducing sweet potatoes at home, though I myself don't like to eat it much... will try these muffins for the girls...

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  3. Lovely muffins,loved the addition of sweet potatoes!

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Thank you for commenting :)