1. Preheat oven to 350°F. Line 12-muffin tin with paper cups. Spray each with nonstick cooking spray.
2. Place sweet potatoes in small saucepan and cover with hot water. Simmer 10 minutes or until soft. Drain and set aside to cool 5-7 minutes.
3. In large bowl whisk, flours, baking powder, baking soda, cinnamon, allspice and salt.
4. To blender add: cooked -cooled sweet potatoes, Truvia Brown Sugar Blend, eggs, milk, maple syrup, oil and vanilla extract. Pulse 5 times or until just combined.
5. Pour wet mixture over dry ingredients and mix until combined. Gently fold in carrots, raisins and pecans. (Do not over mix)
6. Scoop batter into muffin cups and bake 20 minutes or until wooden pick inserted in center, comes out clean. Cool muffins 5 minutes in tin before placing on wire rack.
- 12.5 g Fat
- 5 g Saturated Fat
- 28 mg Cholesterol
- 178 mg Sodium
- 30.5 g Total Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 5 g Protein
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Nutritional Information
- 12.5 g Fat
- 5 g Saturated Fat
- 28 mg Cholesterol
- 178 mg Sodium
- 30.5 g Total Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 5 g Protein
Directions
1. Preheat oven to 350°F. Line 12-muffin tin with paper cups. Spray each with nonstick cooking spray.
2. Place sweet potatoes in small saucepan and cover with hot water. Simmer 10 minutes or until soft. Drain and set aside to cool 5-7 minutes.
3. In large bowl whisk, flours, baking powder, baking soda, cinnamon, allspice and salt.
4. To blender add: cooked -cooled sweet potatoes, Truvia Brown Sugar Blend, eggs, milk, maple syrup, oil and vanilla extract. Pulse 5 times or until just combined.
5. Pour wet mixture over dry ingredients and mix until combined. Gently fold in carrots, raisins and pecans. (Do not over mix)
6. Scoop batter into muffin cups and bake 20 minutes or until wooden pick inserted in center, comes out clean. Cool muffins 5 minutes in tin before placing on wire rack.