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Sweet Potato Puffin Muffin

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Sweet Potato Puffin Muffin

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Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Puffin Muffin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 208kcal


  • 12 standard cupcake liners
  • 1 medium sweet potato
  • 1/2 cup sugar, turbinado
  • 1/4 cup water
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla extract
  • 2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup applesauce, unsweetened
  • 2 large egg
  • 1/2 cup pecans, chopped


  • Preheat oven to 350°F. Place cupcake liners in muffin tin.
  • If sweet potato is not already cooked, boil it in a pot of water until soft. Drain, let cool to touch, and mash.
  • In a medium bowl, add sugar, water, oil, vanilla and sweet potato; blend well.
  • In a large bowl, mix together flour, baking powder, salt, baking soda, cinnamon and nutmeg.
  • In a small bowl, whisk together eggs and apple sauce.
  • Mix sugar mixture into dry ingredients until just combined. Gently stir in eggs, be careful not to over-mix. Fold in chopped pecans.
  • Pour an even amount into each muffin cup. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 223mg | Fiber: 3g | Sugar: 11g

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