Recipes

Sweet Potato Muffins with Cinnamon & Maple Cream Cheese

Here is a great lunchbox friendly snack that is perfect for your afternoon tea as well. It contains sweet potato for added nutrition, and it also gives it a hint of sweetness.

As this recipe serves 12, store leftovers in an airtight container in the fridge for 3-4 days or freeze muffins individually to defrost and reheat as required.

If you love muffins, you’ll be pleased to know that we have more than twenty muffin recipes available to members of the 28 Day Weight Loss Challenge.

Think Double Chocolate Muffins, Corn and Chive Muffins, and Cashew Banana Muffins to name a few.

If you’re not a member yet you can find out more HERE. Lose weight while eating delicious food, thanks to The Healthy Mummy.

Sweet Potato Muffins

Print Recipe
Sweet Potato Muffins with Cinnamon & Maple Cream Cheese
Sweet Potato Muffins
Course Snacks
Servings
muffins
Ingredients
  • 1 sweet potato peeled and cubed
  • 1/2 cup maple syrup
  • 2 cups wholemeal self raising flour
  • 1 tsp baking powder
  • 2 free-range eggs lightly beaten
  • 1/2 cup reduced-fat milk of choice
  • 1/2 cup melted coconut oil
  • 1 cup light cream cheese
  • 1 tsp cinnamon
Course Snacks
Servings
muffins
Ingredients
  • 1 sweet potato peeled and cubed
  • 1/2 cup maple syrup
  • 2 cups wholemeal self raising flour
  • 1 tsp baking powder
  • 2 free-range eggs lightly beaten
  • 1/2 cup reduced-fat milk of choice
  • 1/2 cup melted coconut oil
  • 1 cup light cream cheese
  • 1 tsp cinnamon
Sweet Potato Muffins
Instructions
  1. Combine softened cream cheese, cinnamon and 1.5 tablespoons of the maple syrup for the icing. Stir until smooth and set aside.
  2. Preheat oven to 180C. Line a muffin tray with 12 paper liners.
  3. Steam sweet potato until very soft. Drain, cool slightly and mash well with a fork.
  4. Whisk remaining maple syrup, coconut oil and milk into mashed sweet potato until smooth. Whisk in eggs. Add flour and baking powder and fold to just combine.
  5. Divide batter into lined muffin tins, bake for 18-22 minutes until a toothpick inserted into the centre comes out clean.
  6. Turn out and cool completely on a wire rack, when cool spread each muffin with 1 tablespoon of the pre-prepared cream cheese frosting.
  7. One muffin with cream cheese frosting is one serve. Store leftover cream cheese mix and muffins in airtight containers in the fridge for 3-4 days or freeze muffins individually to defrost and reheat as required.
Recipe Notes

281 calories per serve


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