Quick Sweet Potato Blender Muffins

By: Amecia Matlock

This recipe is quick, easy, and great for meal prepping. Muffins can be stored for up to a week in the fridge or 3 months in the freezer. Served best cool.

Ingredients

  • 2 cups All Purpose Flour
  • 1 tbsp. Baking Powder
  • 1/4 cup Granulated Sugar
  • 1/4 Brown Sugar
  • 1 1/2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • Pinch of Salt
  • 1 Egg
  • 1 cup Mashed Sweet Potato
  • 1 tsp. Vanilla Extract
  • 6 tbsp. Butter
  • 1 cup Milk of choice
  • Powdered Sugar to taste
  • Handful of Glazed Walnuts

Directions

  • Set oven to 350° F
  • Begin by browning your butter. This is done by heating butter on medium heat until reaching a warm caramel color and allow to cool.
  • Add dry ingredients [flour, baking powder, cinnamon, nutmeg, salt] & granulated and brown sugars to blender and mix on a medium low setting
  • Once ingredients are fully combined add and blend in the wet ingredients [mashed sweet potato, vanilla extract, cooled browned butter, milk] & glazed walnuts on a high pulse setting, scraping sides as needed.
  • Pour into a greased or lined muffin tin and bake for 25-30 minutes
  • Let cool for 10-15 minutes, then generously top with powdered sugar

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