Spiced Sweet Potato Muffins

It’s breakfast time! These delicious muffins feature sweet potatoes and have a spicy kick. Make this meal complete by serving muffins with scrambled eggs or turkey sausage.

Interested in more delicious lower-carb muffin recipes? Check out this Whole-Wheat Banana Muffins recipe!

Servings: 12 muffins
Serving size: 1 muffin


Dry Ingredients

  • 1 c. whole wheat flour
  • 1 c. rolled oats
  • 2 tbsp. flaxseed meal
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ c. Truvia baking blend

Wet Ingredients

  • ¼ c. sweet potato baby food puree
  • ¼ cup vegetable oil
  • 1 c. almond, unsweetened vanilla milk
  • 2 eggs


  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a medium mixing bowl
  3. Combine wet ingredients in a separate medium mixing bowl
  4. Add wet ingredients to dry ingredients
  5. Using a fork (or electric mixer), stir all ingredients together until well combined
  6. Spray muffin tin with baking spray or use muffin wrappers
  7. Use a medium size muffin scoop to fill each muffin cup so that cups are each about two-thirds full.
  8. Bake muffins at 350 degrees for 20 minutes

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Nutrition facts

Per Serving

  • calories: 134
  • carbohydrates: 18g
  • fat: 7g
  • fiber: 3g
  • protein: 4g
  • sugars: 0g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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