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Sweet potato healthy muffins

Preparazione 15 min
Cottura 15 min
Tempo totale 30 min
Porzioni 8 muffins


  • 200 g flour whole wheat
  • 10 g flax seeds
  • 2 tsp bycarbonate
  • 1/2 tsp salt
  • 200 g sweet potato boiled and mashed
  • 250 g apple sauce
  • 150 g agave syrup
  • 1 lemon (small)


  • Turn on the oven at 360°F. Turn flax seeds into a coarse flour using a mixer, add 3 tablespoons of hot water and set aside.
  • Put whole wheat flour, bycarbonate and salt in a large bowl. Mix apple sauce, agave syrup and mashed potato in a jug, along with the juice and zest of the lemon.
  • Pour the liquid ingredients on the dry ones, add the flax seeds with water and stir quickly with a spoon, just as long as you get an homogeneous batter.
  • Divide the batter into 8 muffin molds and bake for 15 minutes. Remove from the oven and let the sweet potato muffins cool down before serving.


These healthy sweet potato muffins keep well for a couple of days at room temperature, in an airtight container or in a glass jar and up to 5 days in the fridge. They also freeze well.