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Mini Sweet Potato Muffins

Total Time

Prep: 35 min. Bake: 10 min./batch


4-1/2 dozen

I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. —Meredith Hedeen, New Kensington, Pennsylvania
Mini Sweet Potato Muffins Recipe photo by Taste of Home


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs, room temperature, beaten
  • 1 cup mashed sweet potatoes
  • 1/2 cup water
  • 1/4 cup canola oil
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons biscuit/baking mix
  • 2 tablespoons quick-cooking oats
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons cold butter
  • 1 tablespoon finely chopped crystallized ginger


  1. In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened.
  2. Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter.
  3. Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 muffin: 51 calories, 1g fat (0 saturated fat), 8mg cholesterol, 45mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic exchanges: 1/2 starch.

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