Sweet potatoes and carrot muffins

These sweet potatoes and carrot muffins are easy and quick to prepare. A twist of ginger and cinamon gives them a spicy aftertaste. They’re yummy, soft and moist. Perfect for breakfast or a snack.

Sweet potatoes and carrot muffins

Sweet potatoes and carrot muffins recipe with raisins and spices like ginger, cinnamon and nutmeg.

Course sweets and desserts

Cuisine lactose free, vegetarian

Keyword carrots, cinnamon, easy muffin, ginger, quick muffin

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 212kcal

Ingredients

110 ml olive oil
120 g brown sugar
2 eggs
1 medium size sweet potato
2 medium size carrots grated
190 g all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
pinch of salt
pinch of nutmeg
1 tsp of cinnamon
0.5 tsp ground ginger
1 tbsp raisins

Instructions

Instructions: Sweet potatoes and carrot muffins

Depending on the size of your veggies this recipe makes 15 – 18 cupcakes. Line your muffin pan with paper liners and preheat static oven to 190 °C.
Place sugar and oil in a bowl. Whisk using an electric mixer on medium speed until the sugar is dissolved (about 1 minute) then scrape down the sides of the bowl. Beat again on medium speed and add eggs (one at a time) for about 2 minutes for each egg.
Reduce the speed to medium low, add mashed sweet potato, and whisk until well combined for another 2 minutes.
Place flour, baking powder, baking soda, all the spices and salt in a large bowl and whisk to break any lumps. Set aside.
Turn the mixer to low speed, add grated carot and mix until just combined, then slowly add the flour mixture and stir in gently. Fold in any flour at the edges with a rubber spatula and make sure to scrape to the bottom of the bowl. Add the raisins and fold them in.
Divide the batter evenly among the muffin wells.
Place your muffin pan in the oven and bake for 20 – 25 minutes. Bake until a toothpick inserted in the center of the cupcakes comes out clean. Place the pan on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely before serving.