The Leftover Sweet Potato Muffin

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The Leftover Sweet Potato Muffin

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Course: Breakfast
Cuisine: American
Keyword: The Leftover Sweet Potato Muffin
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12


  • 12 standard cupcake liners
  • 2 medium sweet potato
  • 4 tablespoon butter, unsalted
  • 2 large egg
  • 3 tablespoon maple syrup, pure
  • 1 teaspoon vanilla extract
  • 1 cup flour, whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder, unsweetened


  • 1/2 cup pecans, chopped


  • Preheat oven to 350° F. Soften butter to room temperature. Line muffin tin with cupcake wrappers.
  • Using a hand mixer, beat the eggs on medium speed; add the butter and mix thoroughly.
  • Add mashed potatoes, maple syrup, and vanilla.
  • In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cocoa.
  • Gradually mix dry ingredients into the wet ingredients, stirring by hand; do not over-mix. Fold in pecans (or walnuts) if desired.
  • Divide batter among muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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