Sweet Potato Muffins with Cinnamon & Maple Cream Cheese
Servings
12muffins
Servings
12muffins
Ingredients
  • 1 sweet potatopeeled and cubed
  • 1/2cup maple syrup
  • 2cups wholemeal self raising flour
  • 1tsp baking powder
  • 2 free-range eggslightly beaten
  • 1/2cup reduced-fat milk of choice
  • 1/2cup melted coconut oil
  • 1cup light cream cheese
  • 1tsp cinnamon
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

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