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5 from 1 vote

Baked Sweet Potato Muffins with Flax Seed

These muffins are loaded with flax seed, omega 3 fatty acids, and fiber. Enjoy them as a delicious diabetes-friendly breakfast muffin or mid-day snack.
Servings: 18
Calories: 149.6kcal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

  • 1½ cup whole wheat flour
  • ¾ cup flaxseed ground
  • ¾ cup oat bran
  • ½ cup brown sugar if you are being extra careful, lessen the sugar a bit or use Splenda
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 apple peeled, cored and shredded*
  • 1 large sweet potato cooked and peeled**
  • ¾ cup almond milk unsweetened, or skim milk
  • 2 egg beaten (if you want you can put 4 whites)
  • 2 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract

Instructions

  • Prepare 2 muffin trays (however, you will only need 18 cups) by spraying them with vegetable oil spray.
  • Preheat oven to 350ºF.
  • In a large bowl, combine all dry ingredients (flour through cinnamon).
    1½ cup whole wheat flour, ¾ cup flaxseed, ¾ cup oat bran, ½ cup brown sugar, 2 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 2 tsp cinnamon
  • Mix the grated apple to the dry mixture. Make sure it is really mixed up (hands are the best tools) so that the apple shreds get coated with the flour mixture.
    2 apple
  • In another bowl or the measuring cup that you are using to measure the milk, mix together the milk, eggs, oil and vanilla. Add the sweet potato, and make sure the sweet potato is well mixed into the wet mixture. Add this to the flour apple mixture. Mix well with spatula or wooden spoon without over mixing.
    ¾ cup almond milk, 2 egg, 2 tbsp vegetable oil, 1 tsp vanilla extract, 1 large sweet potato
  • Spoon into the prepared muffin tins.
  • Bake for 15-20 minutes.

Cooking Tips

  • Sweet Potato Preparation: For a smoother texture, mash the cooked sweet potato thoroughly before mixing it into the wet ingredients.
  • Sugar Alternatives: If you're reducing sugar intake, consider using a sugar substitute like Splenda or reducing the amount of brown sugar and compensating with natural sweeteners like stevia or monk fruit extract.
  • Oil Substitutions: For a healthier fat option, melted coconut oil is a great alternative to vegetable oil, offering a slight coconut flavor and additional health benefits.
  • Vegan Adaptations: Substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure the use of almond milk or another non-dairy milk to make these muffins vegan-friendly.

Nutrition

Nutrition Facts
Baked Sweet Potato Muffins with Flax Seed
Amount per Serving
Calories
149.6
% Daily Value*
Fat
 
5.6
g
9
%
Saturated Fat
 
0.7
g
4
%
Trans Fat
 
0.01
g
Cholesterol
 
18.2
mg
6
%
Sodium
 
241.5
mg
11
%
Potassium
 
199
mg
6
%
Carbohydrates
 
24.1
g
8
%
Fiber
 
4.7
g
20
%
Sugar
 
8.8
g
10
%
Protein
 
4.3
g
9
%
Vitamin C
 
1.3
mg
2
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
63.9
mg
6
%
Iron
 
1.3
mg
7
%
Magnesium
 
57.1
mg
14
%
Zinc
 
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.