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Sweet Potato and Orange Muffins

A warm and comforting combination of whole wheat, sweet potatoes, warm spices, and tangy orange make these muffins perfect for breakfast or a snack.
Kid friendly
Pulled-apart fluffy and moist sweet potato muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View label

Ingredients

⅔ cup all-purpose flour
⅔ cup whole-wheat flour
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup mashed sweet potatoes (cooked from fresh or canned and drained)
⅓ cup packed brown sugar
1 egg
⅔ cup orange juice
¼ cup grated carrot
¾ teaspoon vanilla

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F. Lightly grease muffin tins for 12 muffins.
  3. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
  4. In a separate bowl, combine sweet potatoes, brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
  5. Add dry ingredients to liquid ingredients. Stir gently until flour is moistened.
  6. Fill muffin tins ¾ full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
  7. Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
  8. Cool completely then store in an air-tight container at room temperature.

Notes

  • Add 2 teaspoons orange zest for even more orange flavor. Grate or peel and chop the colored part of the orange peel only. Freeze extra zest for up to 3 months.
  • No orange juice? Use pineapple juice.
  • No sweet potatoes? Use canned or frozen and thawed pumpkin purée.

Comments

This recipe worked well for me. I shared it at a park pop-up event and just about everyone liked it. Many kids would give it a thumbs up and parents would take the recipe saying they'd try it at home. I made mini muffins for a sample size. They were moist and flavorful. I love that these have two veggies, fruit, and whole wheat making them healthy and nutritious while still tasting great. 

I sampled this recipe at a pantry meeting, and noticed that the taste of the leaveners was really strong. I made it myself and noticed it again, so in the next batch I cut it down to 1 teaspoon of baking powder and baking soda each. They still rise well and the taste improved.

I also used pumpkin instead of sweet potato for our pantry demo and it turned out really well! 

Lydia, thanks very much for your comments. We will try this recipe again to consider a change to the amount of leavening. And thanks for trying them with squash as an ingredient - we appreciate knowing how adaptable the Food Hero recipes are.

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

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