Sweet Potato Muffins

Sweet Potato Muffins

The warmth of spiced sweet potatoes will fill your house as these breakfast treats bake. The date-pecan topping provides a crunchy flavor kick, ensuring that you’ll never look at fruitcake the same way again. This recipe comes to us from Brooke of Mama Earth Rocks.

Serves 12

For the date-pecan topping

  • ½ cup dates, pitted and chopped
  • 1 tablespoon water
  • ½ cup pecans, rough chopped
  • ½ teaspoon cinnamon

For the muffins

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup ground oat flour*
  • 1 cup sweet potato, peeled and grated
  • ½ cup pear, peeled and grated
  • 1 ½ teaspoon ground cinnamon
  • ½ cup milk or milk alternative
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup dates, pitted and chopped
  • 2/3 cup agave nectar or maple syrup
  • 1/3 cup canola oil
  • 12 pecan halves, for garnish

*found in the flour section of most grocery stores, or to make your own, grind whole oats in a food processor until oats reach flour-like consistency.

To make the date-pecan topping:

In a food processor, pulse together dates and water. Add pecans and cinnamon. Process until blended. Set aside.

To make the muffins:

Preheat oven to 375 degrees.

Prepare muffin tins with cupcake liners or with a light coating of oil and flour. Set aside.

In a large bowl, sift together flour, baking soda, baking powder and salt. Whisk in ground oat flour. Slowly stir in sweet potato, pear and cinnamon with a spatula, taking care to coat each item with flour.

In a small bowl, mix milk with vinegar. Stir in vanilla, then add ½ cup chopped dates. Use the milk mixture to separate any chunks of dates that may have formed.

Scoop out chopped dates from milk and slowly add dates to flour mixture. Set aside remaining milk. Mix dates into flour mixture, taking care not to let dates form large clumps.

Add nectar or syrup, remaining milk and canola oil to the flour mixture. Stir until all the flour is absorbed. Pour batter evenly into 12 muffin tins.

Spread a teaspoon of the date-pecan topping in the palm of your hand. Gently place topping in the center of a muffin tin to top the muffin batter. Garnish the center with a pecan half and gently press down into the topping. Lightly place a small piece of foil over the top of the pecan half to keep the pecan from burning in the oven. Do not cover the date-topping with foil. Repeat process with 11 remaining muffins.

Bake muffins for 30 minutes, or until muffin tops are domed and dark brown on top. For most delicious muffins allow to sit overnight to let the flavors to come together.

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Nutrition Information

Sweet Potato Muffins

Servings per Recipe: 12

Amount per Serving

Calories:  292

Calories from Fat:  99

Total Fat:  11.1g

Saturated Fat:  .9g

Cholesterol:  0mg

Sodium:  178mg

Potassium:  256mg

Carbohydrates:  46.2g

Dietary Fiber:  3.6g

Protein:  4.3g

Sugars:  21.6g

View Our Nutritional Guidelines

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