Simple Okinawan Sweet Potato Muffins

Name: Simple Okinawan Sweet Potato Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18-24
Ingredients: 16 oz ʻuala (peeled and steamed), mashed; 1 box of white or yellow cake mix; 1 can coconut milk; 3 egg whites

Rated 3 stars by 9 users

Servings

18-24

Prep Time

10 minutes

Cook Time

20 minutes

Make delicious ʻuala (sweet potato) muffins with this simple recipe. This dairy-free muffin is treat for breakfast or dessert! And the kids will love it too.

Author:

Chef Mark Noguchi

Image of Simple Okinawan Sweet Potato Muffins

Ingredients

16 oz ʻuala (peeled and steamed), mashed
1 box of white or yellow cake mix
1 can coconut milk
3 egg whites

Directions

Preheat oven according to directions on the box.
Line 24 muffin tins with paper liners or grease well.
Mash cooked ʻuala well.
Whisk ʻuala with the coconut milk and eggs until well blended.
Add mixture to the dry cake mix and combine well.
Pour into muffin tins and bake for 12-17 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and enjoy!