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Sweet Potato Carrot Muffins

Sweet Potato Carrot Muffins

What a glorious way to eat your veggies!MORE+LESS-

1

cup brown sugar, packed

7

tablespoons softened butter

2

cups sweet potato puree

4

tablespoons freshly squeezed orange juice

2

teaspoons baking powder

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  • 1

    Preheat oven to 350°F. Line 36 muffin cups with baking liners.

  • 2

    Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.

  • 3

    In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.

  • 4

    Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, apple sauce, sweet potato, orange juice, and vanilla.

  • 5

    Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.

  • 6

    Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350°F for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

Expert Tips

  • Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it's ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!). Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
  • The difference between regular milled flax and cold milled is the process. Cold milled gently grinds the seeds without significantly raising the temperature, which preserves nutrients and extends the shelf life to 22 months. For a substitute, you can add additional flour, but flax really provides excellent nutritional benefits. 2 tablespoons = 2800 mg omega3, 3 g protein, and 4 g fiber.

No nutrition information available for this recipe


Easy Coconut and Sweet Potato Muffins for an Anti-Inflammatory Diet

Fighting inflammation is good for your health, including your heart, brain, and more. Coconuts and sweet potatoes, plus turmeric and ginger, can help fight inflammation in the body and are the main ingredients in this delicious muffin recipe.

Systemic inflammation is a contributing factor to most of the serious diseases we face. Asthma, arthritis, diabetes, heart disease, Alzheimer&rsquos, and cancer all have links to widespread inflammation.

As dangerous as inflammation can be, you have the ability to control it. Through diet, you can eliminate inflammatory triggers and support your immune system.

By eating anti-inflammatory foods, like the coconut and sweet potato found in these muffins, you can enjoy a delicious dish while improving your health in myriad ways.


Preheat oven to 375°F. Grease mini muffin pans with butter and set aside.

Combine 3 teaspoons sugar and 1 teaspoon cinnamon in a bowl set aside.

Mix together all-purpose flour, baking powder, brown sugar, nutmeg, remaining sugar and cinnamon, and a pinch of salt in a bowl.

Mix together sweet potatoes, carrots, and eggs in another bowl.

Mix together wet and dry ingredients just until combined. (Do not overmix the mixture should be lumpy.) Pour batter into muffin cups until 3/4 full. Sprinkle tops with cinnamon-sugar mixture.

Bake in the preheated oven until set, about 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Garnish tops with grated carrots, if desired. Serve warm.


Fluffy Mashed Sweet Potatoes and Carrots

Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she’d made and told me I had to try them.

So I did what any good friend would do. I invited her over and made her cook them for me. And sure enough, I was hooked.

I’ve since (with permission) reworked the recipe to make it more my style. And I must say, this sweet potato carrot mash has become a new favorite side around our house. Let us show you how easy it is to make!

This recipe is easy to make, requiring just 30 minutes and 7 ingredients.

How to Make Mashed Sweet Potatoes

Making mashed sweet potatoes can be a little trickier than regular mashed potatoes because the texture is both tenderer than white/yellow potatoes, and they can also be a bit more stringy when mashing.

For this reason, sweet potatoes typically require slightly less time to boil and can benefit from being blended in a food processor vs. just mashing by hand.

How Long to Boil Sweet Potatoes for Mashed Potatoes

Sweet potatoes are ready for mashing when you pierce several pieces with a knife and the potatoes easily slide off — depending on the size of the potatoes and the cooking pot, roughly 12-20 minutes.

When in doubt, overcook. No one likes having to chew their mashed potatoes.

What to Do with Leftover Mashed Sweet Potatoes

There are many delicious uses for leftover mashed sweet potatoes!

    spread topper
  • Reheat as a side for Roasted Chicken
  • Serve with this Mushroom Lentil Stew
  • Swap for white potatoes in Curried Potato Cakes (aloo tikki)
  • Ravioli filling (recipe in our cookbook)
  • Sub for pumpkin in Pumpkin Pie

We hope you LOVE this mash! It’s:

  • Creamy
  • Salty-sweet
  • Vibrant orange
  • Packed with vitamins & nutrients
  • Comforting
  • & Super delicious

This would make the perfect side for your holiday table and beyond! Top with more dairy-free butter and fresh herbs or minced garlic for even more kick

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


Carrot Raisin Muffins

I love baking muffins. Muffins tend to be easy to make and a great meal prep option!

I’ve shared quite a few muffin recipes on the blog over the years. I just love starting my morning with a good muffin. Lately, I have been making Carrot Raisin Muffins for breakfast.

These muffins are loaded with shredded carrots, raisins and walnuts add nutty crunch.

What I love about these muffins is that you don’t need any special ingredients. I usually have everything on hand in the pantry. And I always seem to have carrots on hand! Perfect for when I am craving one of these scrumptious muffins for breakfast.

To save time you can always buy shredded carrots at the grocery store. I like to use a box grater to grate the carrots. It does take a few minutes to grate the carrots by hand, but I think that it’s worth it!

You know how sometimes you buy raisins at the store and they can be a little dry? I prefer my raisins to be nice and plump when I cook with them. To bring the raisins back to life, they get soaked with hot water. It only takes a few minutes for the raisins to plump right back up!

Sometimes muffins can be on the sweet side and have tons of sugar. These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. Since the carrots are naturally sweet, it’s not necessary to add extra sugar.

Carrot Raisin Muffins are perfect for a breakfast or an afternoon snack! I think the muffins would also be delicious with a smear of vegan cream cheese!