Flag

Spiced Sweet Potato Muffins

10 Muffins
Easy
60 minutes
These muffins are packed with nutrients and offer a delightful twist on traditional muffins.
Try our Spiced Sweet Potato Muffins recipe! These muffins are perfect for breakfast, featuring the delicious sweetness of sweet potato & a blend of aromatic spices.
Recipe Ingredients
How to Prepare
Tips
If you don't have a microwave or prefer not to use one, cook the whole sweet potatoes in a steamer. When they're soft, cut them open, and leave them to cool - this allows any moisture to evaporate.
Tips
Love this recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!
Tips
These muffins are perfect for a quick out-of-the-oven treat but if allowed to cool they will store for 2-3 days and be just as delicious served cold.
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

all-in-one
Sweet Potatoes x 2
220 gWholemeal Plain Flour
2Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
55 gLight Brown Sugar
4 gGround Cinnamon (1/2 tsp)
4 gGround Nutmeg (1/2 tsp)
2 gChinese Five Spice (1/4 tsp)
2 gSalt (a pinch)
30 gSunflower Oil (Or Coconut Oil) (2 tbsp)
30 mlGreek Yoghurt (2 tbsp)
4 mlDr. Oetker Madagascan Vanilla Extract (1/2 tsp)
1Medium Egg

Buy the Products

Picture - Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
1

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

2

First, cook the sweet potatoes in a microwave until soft, turning every few minutes – this will take approx 9 minutes. When cooked, cut them in half, and set aside to cool.

3

Meanwhile, combine the wholemeal flour, Baking Powder, light brown sugar, spices, and a pinch of salt in a large bowl. Mix well.

4

When the sweet potatoes are cool enough to handle, scoop out the flesh, and add it to a separate bowl. Mash thoroughly, and add the melted coconut oil, egg, Greek yogurt, and Madagascan Vanilla Extract. Mix well.

5

Combine the wet and dry ingredients, and carefully mix until well combined.

6

Place 10 muffin cases in a muffin tray, and lightly brush them with oil. Divide the muffin mixture evenly between the 10 cases.

7

Bake for around 35 minutes, until fairly firm, and browned on top. Leave to cool on a rack before serving.

Tips

  • If you don't have a microwave or prefer not to use one, cook the whole sweet potatoes in a steamer. When they're soft, cut them open, and leave them to cool - this allows any moisture to evaporate.
  • Love this recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!
  • These muffins are perfect for a quick out-of-the-oven treat but if allowed to cool they will store for 2-3 days and be just as delicious served cold.