Prep 10 mins
Cook 20 mins
This recipe comes from the internet website sweetpotato.org.
- 1 cup sweet potato, pureed
- 1 (8 ounce) can crushed pineapple, drained
- 1 teaspoon orange zest
- 2 eggs
- 2⁄3 cup granulated sugar
- 1⁄2 cup walnuts, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Preheat oven to 375 degrees F.
- In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
- In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
- Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
- Bake 16-20 minutes, then cool slightly & serve.
These low fat, low sugar muffins are very good. I reduced the baking powder to 1 tsp and they still rose amazingly high. I'm looking forward to making these again, with the addition of some golden raisins or dried cranberries to boost the flavor a bit.
Very tasty, surprisingly light and fluffy! I left out the walnuts. My baking time of 16 minutes for 18 muffins was possibly 1 or 2 minutes too long based on the very brown tops. I thought they were ok, but I could taste the baking powder (I'm VERY sensitive to that taste) and I know that will increase over time. DH and our 3-year-old son really liked them. With frosting, sprinkles, and cool decorations, I might even be able to get my very picky eater to eat one! Oh, and best of all, this recipe used up both the leftover crushed pineapple and the sweet potato purée in my frig!
These are wonderful muffins! Not too sweet, very light moist and fluffy. I didn't have any walnuts and I thought the muffins were great without them. The sweet potato flavor was great with the pineapple. Thanks for sharing the recipe!