I had an urge recently to do some healthy baking, and the end result was these sweet potato apple muffins. They’re healthy, hearty and delicious and make an excellent grab-and-go breakfast or mid-morning snack. Plus, they’re super simple to make!
I slightly amended a recipe from The Kitchn
Ingredients List
- 1/2 cup raisins
- 1/3 cup apple juice or cider
- 1 medium sweet potato
- 1 medium apple
- 2 cups wholemeal flour
- 2tsp baking soda
- 3/4 cup brown sugar
- 2tsp cinnamon
- 2tsp ground ginger
- 1tsp ground nutmeg
- Pinch salt
- 3 eggs
- 3/4 cup sunflower oil
- 1tsp vanilla essence
- 1/2 cup walnuts
- 1/2 cup coconut flakes
- 1/4 cup oats
Steps
- Preheat oven to 190C
- Combine raisins and apple cider in a small jug and microwave for 30 seconds, then set aside
- Grate sweet potato and apple and set aside
- Whisk together the flour, baking soda, sugar, spices and salt
- Lightly beat the eggs and add to the flour mixture with the oil, essence, raisins and juice and stir to combine
- Roughly chop the walnuts and add to the mixture, along with the sweet potato, apple and coconut. Fold through until well combined
- Line muffin pans and spoon in the mixture, filling each to the top then sprinkle with the oats
- Bake for 18-20 minutes, until a skewer comes out clean, then leave to cool for 5 minutes in the pan before transferring to a wire rack to cool completely
Unlike our friends in the US, we don’t tend to use veggies like sweet potato and pumpkin in our baking here in Australia. So for me, putting sweet potato in muffins isn’t something I do regularly, but after these ones I think I will be! I love that these sweet potato apple muffins are healthy enough to have at breakfast, but don’t taste like you’re eating bran in muffin form. Plus, you get added bursts of sweetness from the soaked raisins, and crunch from the walnuts – perfect!
To really speed up the prep-process I grate the sweet potato and apple in my food processor. Sure, my arm doesn’t get a workout but it makes the whole process much easier! Plus, then everything else can happen in just one bowl which equals less clean up and more time to do literally anything else!
One of the other things I love about these sweet potato apple muffins is that they freeze really well. I used part of this batch as work snacks for the week, and popped the rest in the freezer for when I need them in the future. There’s nothing better than wanting a little snack and knowing you’ve already got some ready to go in the freezer!
Do you bake with sweet potato? Maybe give these sweet potato apple muffins a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lorrie Roa
November 16, 2019 at 6:40 pm (4 years ago)Great tip on how to get muffins not to stick. This recipe looks fabulous! My son loves apples and cinnamon AND baking, so we are going to have to try this soon. It reminds me of a recipe I used to make with my mom when I was little that I called “Applesauce Muffins”. I never use liners for my muffins. I just spray the pan, and the muffins don’t create extra garbage with the liners. My son is on a huge muffin kick right now and this came at the perfect time! I was wondering what to do with the “leftover” buttermilk I had in the frig. These muffins will do the trick. Thanks for sharing!