I love to cook, and I’ve been wanting to get our little peanut in on the action for a while. Without anything to do after school today and running low on my muffin freezer stock, I decided to make baking today’s after-school activity.
It’s fall (despite the still-hot weather in Phoenix), so I knew I wanted something with apple and cinnamon. A quick peruse of Pinterest yielded tons of great recipes, but most of them had So.Much.Sugar. Luckily I stumbled across this great recipe from the Comfort Kitchen.
I made a few modifications to suit what I was looking for: I used a 50/50 split of all purpose flour and whole wheat flour, pumpkin pie spice instead of cinnamon, cut the total sugar in half, and made some adjustments to the apple and sweet potato quantity and grating style.
The result was perfect. These spiced apple sweet potato mini muffins are super easy and delicious. I am embarrassed to admit that a few hours later they are nearly half gone (the adults in the house have had more than their share). Plus it was a great opportunity to get our little one involved in the kitchen, dumping measuring cups into the bowl, stirring, and using an ice cream scoop to fill the muffin cups.
With a little more work, I could probably make these mini muffins healthier. Right now, the recipe calls for regular sugar, which we try to avoid, and regular vegetable oil. I’ve swapped that out for olive oil in other quickbread recipes (namely zucchini bread), but I was worried it would impact the flavor profile of these muffins. If I try again with any substitutions, I’ll report back! In the meantime, these spiced apple sweet potato mini muffins will satisfy the little one and big ones in our house.
- 1 cup all purpose flour + 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 medium raw sweet potato grated
- 1 apple grated, plus any juice
Preheat oven to 350 degrees. Line a mini muffin pan with paper liners (you can use a regular size muffin pan if you prefer).
Wash and peel the sweet potato and apple. In a food processor, grate the sweet potato and set aside, then grate the apple and add it to the sweet potato along with any juice.
In a large bowl, stir together all dry ingredients, including the sugar. In a separate bowl, whisk eggs, oil, applesauce and vanilla. Add wet ingredients to dry ingredients and stir until well combined. Fold in grated sweet potato and apple mixture.
Spoon into lined muffin cups (for this I like a mini spring-loaded ice cream scoop). Bake for 15 minutes (for mini muffins) or 20-25 minutes (for full-sized muffins), until a toothpick comes out clean.
Try not to eat them all in one day 🙂