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5
from 1 vote
Sweet Potato-Beet Swirl Muffins
Sweet Potato-Beet Swirl Muffins are a sneaky breakfast treat or afternoon snack.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
159
kcal
Author:
Megan Myers
Equipment
Silicone Spatula Set
OXO Good Grips 3-piece Mixing Bowl Set
USA Pan Bakeware Cupcake and Muffin Pan, 12 Well
Ingredients
2
cups
all-purpose flour
1/2
cup
packed brown sugar
1/2
teaspoon
salt
4
teaspoons
baking powder
1/2
teaspoon
baking soda
1
teaspoon
ground cardamom
1/2
teaspoon
ground cinnamon
1
large egg
1
teaspoon
pure vanilla extract
1/3
cup
whole milk
2
tablespoons
melted butter or coconut oil
at room temperature
2/3
cup
mashed cooked sweet potato
2/3
cup
mashed cooked beets
Instructions
Preheat oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
In a large bowl sift together flour, sugar, salt, baking powder, baking soda, cardamom, and cinnamon.
In another bowl, beat egg, then mix in vanilla, milk, and butter or oil. Stir egg mixture into flour mixture until combined, but do not overmix.
Pour half the batter into another bowl. Mix sweet potato into one bowl and beets into the other.
Pour batter into muffin cups, alternating between flavors. Swirl batters together in each cup, using a toothpick.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Serving:
1
muffins
|
Calories:
159
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
21
mg
|
Sodium:
341
mg
|
Fiber:
1
g
|
Sugar:
9
g