Easy Leftover Mashed Sweet Potato Muffin Recipe
Transform leftover mashed sweet potatoes into fluffy muffins that are perfect for an on-the-go breakfast.
Ingredients
- 1 cup all purpose flour 4.25 oz
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ea egg
Instructions
- Preheat oven to 350 or 400 (see notes). In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together oil and sugar, vanilla, egg, and lastly sweet potatoes.
- Slowly stir in flour mixture to wet ingredients until just combined. Spoon batter into muffin wells and bake for 20-25 minutes, or until a toothpick comes out clean.
- Transfer to a wire rack to cool, and store any leftovers in an airtight container.
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Notes
For the simplest baking experience, cook at 350 for 20-25 minutes. For slightly more rise, start at 400 degrees and lower the temperature to 325 5 minutes into baking.
If you're not using leftover sweet potatoes that have butter and sugar in them already, increase brown sugar to ⅓ cup and oil to ½ cup.
Nutrition
Calories: 317kcalCarbohydrates: 36gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 1mgSodium: 246mgPotassium: 154mgFiber: 2gSugar: 14gVitamin A: 4719IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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