Healthy Sweet Potato Muffins

Stir leftover mashed sweet potatoes and cranberry sauce into muffin batter for a colorful snack or on-the-go breakfast.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 189 Calories

Ingredients

• ½ cup white sugar
• ¾ teaspoon salt
• ¼ cup water
• 1 tablespoon vanilla extract
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 tablespoon orange zest
• ¾ cup whole wheat flour
• 1 cup cranberry sauce
• 2 tablespoons canola oil
• ¼ cup unsweetened applesauce
• 2 large egg whites
• 1 cup mashed, cooked sweet potato

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step 2

Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.

Step 3

Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.

Step 4

Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.