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Healthy Sweet Potato Muffins

Healthy Sweet Potato Muffins


"This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein."
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1 h servings 189 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
  3. Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
  4. Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 15
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These are awesome! Though I changed a couple things. My applesauce is homemade, cortland apples. I didn't have canola oil, used vegetable. Did not have orange zest, used orange peel. These ...

I did not have canola oil, I used vegetable oil instead. I also used a homemade unsweetened applesauce and whole berry cranberry sauce. Right before baking, I sprinkled a little granulated sugar...

this recipes really great only one thing canola oil (and vegetable) oils really bad for you, you should us olive oil :)

Followed the recipe exactly, including bake time, and the muffins turned out perfect. They did taste healthy. You can interpret that any way you wish. Liked the orange notes. Maybe cut back on t...

I made 2 small changes. I upped the applesauce to 3/8 cup and omitted the oil all together. Second I used dark brown sugar instead of white sugar. These muffins are amazing, OMGoodness, I wan...

When making a recipe the first time I try to follow it exactly and make changes on the next bake if I want to. This time I made a few changes right out of the gate. First off, I doubled the re...

Delicious! I used whole berry cranberry sauce. I'd recommend sprinkling sugar or cinnamon sugar on top before baking.

Turned out delicious! I added a bit extra orange zest and used fresh boiled cranberries which tasted great in these muffins. Also sprinkled with cinnamon and sugar which I'll do again.

I used coconut palm sugar, half the quantity in the recipe. And I did not add cranberry sauce because I didn't have any. Even so, we loved these muffins because they weren't too sweet, and w...

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