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Sweet Potato and Orange Muffins






Kid friendly


2⁄3 cup
all-purpose flour
2⁄3 cup
whole-wheat flour
1 1⁄2 teaspoons
baking powder
1 1⁄4 teaspoons
baking soda
3⁄4 teaspoon
1⁄4 teaspoon
3⁄4 cup
sweet potatoes (yams), cooked or canned/drained
1⁄3 cup
packed brown sugar
egg, lightly beaten
2⁄3 cup
orange juice
1⁄4 cup
grated carrot
3⁄4 teaspoon


  1. Preheat oven to 400 degrees F. Lightly oil muffin tins for 12 muffins.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
  3. In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
  4. Add dry ingredients to liquid ingredients. Stir gently until flour is just moistened.
  5. Fill muffin tins 3/4 full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
  6. Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
  7. Cool completely then store in an air-tight container at room temperature.
Photo of Sweet Potato and Orange Muffins
Prep time: 10 - 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View Label
Last updated: 10/12/20

2 Comments for "Sweet Potato and Orange Muffins"

I didn't have orange juice or enough sweet potato leftovers when I made this.  I substituted pineapple juice for the orange juice and used half sweet potatoe and half pumpkin.  I also doubled it and it turned out great in both mini and regular muffins as well as a small loaf.  While I missed the orange juice flavor, the pineapple juice still came through with a tropical flare. 

We recently revised this recipe to make only 12 muffins since that is the standard number of muffins in a muffin tin.  This recipe does best when baked immediately after the batter is mixed.  Enjoy!

The Food Hero Team