Sweet Potato Honey Muffins

    (176)
    1 hour 15 min

    Easy to make and packed with flavourful spices, such as cinnamon, nutmeg and cloves - these muffins make a delicious breakfast or afternoon snack.


    169 people made this

    Ingredients
    Serves: 16 

    • 1 sweet potato
    • 240g wholemeal flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 4 tablespoons vegetable oil
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 350g honey
    • 170g vanilla yogurt
    • Crunchy topping
    • 40g porridge oats
    • 110g dark brown soft sugar
    • 70g slivered almonds
    • 1 teaspoon cinnamon

    Method
    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. Preheat an oven to 200 C / Gas 6. Grease a 16 muffin tray, or line with paper bun cases; set aside. Prick sweet potato several times with a fork and place onto a baking tray.
    2. Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
    3. Reduce the oven temperature to 180 C / Gas 4.
    4. Whisk together the flour, bicarbonate of soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt and mashed sweet potato, just until all ingredients are moistened. Spoon mixture evenly into prepared tray or bun cases.
    5. Blend together the porridge oats, brown sugar, almonds and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
    6. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

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    Reviews & ratings
    Average global rating:
    (176)

    Reviews in English (148)

    by
    165

    i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogurt. also for the topping, cut all the ingredients in half, as i had way too much! this made 18 muffins and they cooked about 19 minutes. beautiful, sweet, and healthy!  -  01 Mar 2009  (Review from Allrecipes US | Canada)

    by
    115

    Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not for the slightly high sweetness (and I'm a sugarholic). ALL kids will devour them. Busy/cheap people, try these variations: Quarter sweet potato and nuke for 8 minutes (check: skin pulls off easily when done, but tears when overdone) Trade honey for brown sugar. Don't feel bad skimping on either. These muffins are plenty sweet. Use 1/2 Cup skim milk instead of yogurt If cloves or ginger aren't handy, try allspice. Mash the potato with the oil, it makes it easier.  -  18 Jan 2009  (Review from Allrecipes US | Canada)

    by
    55

    Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batter in a 8x8 glass pan for about 25 min. Yum!  -  23 Mar 2009  (Review from Allrecipes US | Canada)

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