SWEET POTATO MUFFINS

These tasty breakfast muffins were created for a friend's baby shower. Her love of coconut collided with my sweet potato phase and these muffins were the best of both worlds!

Course Breakfast

Cuisine American

Keyword baking, bread, breakfast, vegetables

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 283kcal

Author Luci Petlack

Ingredients

2 cups sweet potato puree
1 ⅔ cups sugar
⅔ cups vegetable oil*
2 teaspoons vanilla extract
4 eggs
3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
½ teaspoon ginger
½ cup chopped young coconut
½ cup chopped pecans

Crumble Topping

⅔ cup all purpose flour
½ cup brown sugar
½ teaspoon salt
4 tablespoons butter cubed
⅓ cup unsweetened flake coconut chopped or crumbled
⅓ cup chopped pecans

Instructions

Preheat oven to 350℉.
To make the crumble topping: Stir together the flour, brown sugar and salt in a medium bowl. Add the butter. Use a fork or clean hands to work the butter into the sugar and flour, until crumbly and evenly distributed in small pieces. Stir in the coconut and pecans. Set aside.
Mix sweet potato puree, sugar, oil, vanilla, and eggs. Add remaining ingredients except coconut and pecans. Mix until combined. Add coconut and nuts to batter.
Line muffin tins with liners or spray with nonstick spray. Fill each tin ¾ full with batter. Top each muffin with an equal amount of the crumble and press gently into the batter.
Bake 12-14 minutes until toothpick inserted into muffins comes out clean.

Notes

*for a reduced fat muffin, use ½ cup nonfat Greek yogurt and 3 tablespoons oil in place of the oil

Save this recipe on Pinterest!

Make this recipe? I'd love to see how it turned out…

PINTEREST: Upload a photo and your review to this Pin!

INSTAGRAM: Tag me @lucismorsels and use #LMrecipes

Nutrition