Healthy Sweet Potato Muffins
Description
Stir leftover mashed sweet potatoes and cranberry sauce into muffin batter for a colorful snack or on-the-go breakfast.
Ingredients
•
1 cup mashed, cooked sweet potato
•
2 large egg whites
•
1/2 cup white sugar
•
1/4 cup water
•
1/4 cup unsweetened applesauce
•
2 tablespoons canola oil
•
1 tablespoon vanilla extract
•
1 tablespoon orange zest
•
1 1/4 cups all-purpose flour
•
3/4 cup whole wheat flour
•
2 teaspoons baking powder
•
3/4 teaspoon salt
•
1/4 teaspoon baking soda
•
1 cup cranberry sauce
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2
Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
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.
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.