Mini Sweet Potato Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender mini muffins with warm cinnamon and allspice flavors from sweet potato. Moist and springy throughout, these accidentally vegan muffins work for breakfast or a grab-and-go snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt (or to taste)
- 3/4 cup mashed sweet potatoes (*see cooking note below)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/3 cup oil (vegetable, canola, or liquid coconut oil will work)
- 1/2 cup milk (I used unsweetened cashew milk, any milk may be used)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 37mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 11mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.