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.
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- 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
- Combine softened cream cheese, cinnamon and 1.5 tablespoons of the maple syrup for the icing. Stir until smooth and set aside.
- Preheat oven to 180C. Line a muffin tray with 12 paper liners.
- Steam sweet potato until very soft. Drain, cool slightly and mash well with a fork.
- 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.
- Divide batter into lined muffin tins, bake for 18-22 minutes until a toothpick inserted into the centre comes out clean.
- Turn out and cool completely on a wire rack, when cool spread each muffin with 1 tablespoon of the pre-prepared cream cheese frosting.
- 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.
281 calories per serve