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Lighter Sweet-Potato Muffins

Lighter Sweet-Potato Muffins

If you have never tried sweet potatoes in muffins like these, here is your chance! Delicious, moist Lighter Sweet-Potato Muffins.


3 cups all-purpose flour
1-1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1-1/2 teaspoon ground cinnamon
2 cups sweet potatoes, cooked and mashed
2 whole eggs
3 egg whites
1 teaspoon vanilla extract
1 cup low-fat buttermilk
1 cup applesauce
1/2 cup  raisins
1/4 cup toasted chopped nuts
1/4 cup packed brown sugar


Preheat oven to 350 degrees. Line 24 muffin tins with paper liners, or coat with nonstick spray.

In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and cinnamon. Mix well. In another bowl, combine the sweet potatoes, eggs, egg whites, vanilla, buttermilk and applesauce. Mix well. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add the raisins and nuts, and combine with as few strokes as possible, until all ingredients are just moistened.

Fill the 24 prepared muffin pan cups with batter. Add 1/2 teaspoon brown sugar to the top of each muffin. Bake at 350 degrees for 22 to 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Information

Recipe makes 24 muffins.
Serving size: 1 muffin
Calories: 159; Total Fat: 2g; Cholesterol: >16mg; Sodium: 194mg; Carbohydrates: 33g; Fiber: 1g; Protein: 4g

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