Skip to Content
Menu

Sweet Potato Carrot Muffins

  • Jump to Recipe
  • Save
Good Life Eats
Updated May 21, 2015
  • Save
  • Share
  • Jump to Recipe
What a glorious way to eat your veggies!

Sweet Potato Carrot Muffins

  • Prep Time 15 min
  • Total 20 min
  • Servings 35
  • Ingredients 16
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1 cup brown sugar, packed
  • 7 tablespoons softened butter
  • 1 1/3 cup vanilla yogurt
  • 1/4 cup applesauce
  • 2 cups sweet potato puree
  • 2 large eggs
  • 4 tablespoons freshly squeezed orange juice
  • 3 teaspoons vanilla
  • 2 1/2 cups grated carrot
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 1/2 cup cold milled flax
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon allspice

Instructions

  • Step 
    1
    Preheat oven to 350°F. Line 36 muffin cups with baking liners.
  • Step 
    2
    Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
  • Step 
    3
    In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
  • Step 
    4
    Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, apple sauce, sweet potato, orange juice, and vanilla.
  • Step 
    5
    Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
  • Step 
    6
    Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350°F for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

Nutrition

No nutrition information available for this recipe

Expert Tips

© 2025 ®/TM General Mills All Rights Reserved