We had several leftover sweet potatoes Sunday at Cooley’s and I have been itching to makeover my mom’s sweet potato muffin recipe–so I did! Her recipe does not need making over because of taste (her sweet potato muffins are da bomb!), but because of extra calories. I’m very excited for her to try these! I think I really hit the jackpot here!
In order to modify my mom’s recipe I made three key replacements:
- Substituted whole wheat flour for white flour: Whole wheat products are more natural and nutritious, AND when you bake with whole wheat flour you use about 1/2 as much. For example, if a recipe calls for 6 cups of flour you can swap it for roughly 3 1/2 cups of whole wheat flour.
- Substituted artificial sweetener for sugar: One of the main ingredients in this recipe is sugar, so by swapping it with a no-calorie replacement you’re saving HUNDREDS of calories! In this recipe I used Food Lion “Splenda”. I am still trying to find Stevia in the Raw in a bag…
- Substituted unsweetened applesauce for canola oil: By eliminating the oil/fat you save a SIGNIFICANT amount of calories. The applesauce helps with moisture and is substituted cup for cup.
The recipe I have for you yields about 12 large muffins or 24 small muffins. The cook times are going to vary, but when they’re done the tops should “bounce back”
Modified Sweet Potato Muffins
- Preheat oven to 350 degrees. Coat muffin pans with nonstick spray.
- Combine sweet potatoes, applesauce, water, eggs, and artificial sweetener. Mix well.
- Add flour, baking soda, and cinnamon to mixture. Mix well and add raisins.
- Pour mixture into muffin pan. Sprinkle sweetener on top if you would like!
- If you’re making bigger muffins (yields 12), it will take them about 40-50 minutes to bake. The smaller muffins (yields 24) will take about 20-30 minutes.
Bigger muffins are about 269 calories each, and the smaller muffins are about 134 calories each. I really enjoyed these–especially right out of the oven!! You can see my lil’ bro loved them, too!