Sweet Potato and Orange Muffins

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
20 MIN

Silouette of 2 people

18 Servings


Serving Size:
1 muffin


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground allspice
  • 1 can (16 ounce) sweet potatoes (yams), drained
  • 2⁄3 cup brown sugar, packed
  • 2 eggs
  • 1 cup orange juice
  • 1 carrot, shredded
  • 1 teaspoon vanilla


Preheat oven to 400 degrees. Lightly oil muffin tins for 18 muffins.
In a medium bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and allspice.
In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
Add dry ingredients to liquid ingredients and mix well.
Fill muffin tins 2/3 full. Bake 15-20 minutes, until tops are brown. Let cool and remove from tins.
Cool completely then store in an air-tight container at room temperature.