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My sweet potato muffins are moist, fluffy, and secretly healthy. Made in just one bowl, they contain no flour, oil, or eggs. They make a wholesome snack or treat.
Sweet potato muffins are one of my absolute favorite ways to use sweet potatoes. They have an almost identical texture to pumpkin puree but a more pronounced flavor.
I know the idea of sweet potatoes in a dessert may sound a little odd, but think of it this way—it’s no different than adding bananas to muffins or bread. The muffins are super moist and fluffy in the middle with a light crumb. They are sweet and full of cinnamon flavor, which works well with sweet potatoes. I like them as a snack in the afternoon, but my family loves them for breakfast or as a lunchbox treat.
Table of Contents
Why I love this recipe
- Made in one bowl. Everything is blended together in either a food processor or blender, so there is barely any cleanup.
- Healthy. These muffins use oats as the base, which are high in fiber and protein. The addition of sweet potato sneaks in some veggies.
- Quick and easy. From prep to plate, this recipe comes together in under 30 minutes.
- Kid friendly. These are perfect for lunch boxes or even a healthy breakfast.
If you love baking with sweet potatoes, try my sweet potato cake and sweet potato brownies next.
★★★★★ REVIEW
“Exceeded my expectations. The muffins turned out very well. I used date syrup instead of sugar. The batter is smooth and creamy. I will make these again.” – Patricia
Key Ingredients
- Rolled Oats. Blended to a flour-like consistency. You can also use oat flour.
- Coconut sugar. While any sugar works, I like the refined nature of the coconut kind.
- Baking powder. Gives the muffins the rise and fluffiness.
- Cinnamon and nutmeg. Must have spices for anything sweet potato.
- Salt. To bring out the natural sweetness of the muffins.
- Mashed sweet potato. I microwave the sweet potatoes until soft and tender. Once cool, I used a stick blender to pulverize them into a smooth texture. You can also use my method for air-frying sweet potatoes.
- Milk of choice. I like to use unsweetened almond milk, but any milk works.
- Almond butter. A healthier alternative to traditional butter or oil. You can also use cashew or peanut butter.
- Egg OR replacement. These muffins work with both traditional eggs and egg replacements.
How to make sweet potato muffins
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add all the ingredients to a food processor or blender. Blend until smooth.
Step 2- Distribute the mixture amongst a 12-count muffin tin.
Step 3- Bake the muffins for 25-27 minutes or until a skewer comes out clean.
Arman’s recipe tips
- Do not overbake the muffins; they will continue to cool as they cool down. Please remove it from the oven once you insert a toothpick in the center and it comes out clean.
- Add mix-ins. Try chopped pecans, chocolate chips, or other spices (pumpkin pie spice is excellent!)
- If you find canned sweet potato puree, you can use that instead of baking one from scratch. Just make sure it does not contain added sugar.
- If you are worried about your muffins sticking to the pan, use muffin cups or liners.
Storage instructions
To store. Muffins can be kept at room temperature, provided they are to be enjoyed within 3 days. To keep sweet potato muffins fresh, store them in an airtight container and keep them in the fridge. They will stay fresh for 7 days.
To freeze. Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
If you use light-colored sweet potatoes, they are prone to turning slightly green when baked in muffins. However, they are still 100% edible.
Almond flour is considered the most accurate substitute for oat flour. If you use that instead, do not blend the ingredients. Instead, whisk them in a large mixing bowl.
More healthy muffins
- Healthy blueberry muffins
- Healthy pumpkin muffins
- Healthy zucchini muffins
- Protein muffins
- Healthy oatmeal muffins
If you tried this Sweet Potato Muffins recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Sweet Potato Muffins
Video
Ingredients
- 2 cups rolled oats oats ground into a flour
- 1/2 cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup mashed sweet potato * See notes
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter
Instructions
- Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
- In a food processor or blender, add the oats, coconut sugar, baking powder, nutmeg, cinnamon, salt, cooked sweet potato, milk, egg, vanilla, and almond butter. Blend until a smooth batter remains.
- Evenly distribute the batter amongst the 12-muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
- Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.
Notes
- Make them gluten-free. For gluten-free sweet potato muffins, replace the rolled oats with certified gluten-free rolled oats or gluten-free flour.
- Swap out the almond butter. Any smooth nut or seed butter works.
- Cut the sugar. Use a sugar substitute instead of the coconut sugar.
Love these muffins! I think about sweet potatoes! Yum! I did some modifications as I wanted no refined sugar. I substituted half apple sauce and half alternative brown sugar. I used oatmilk. Topped each muffin with 4 dark chocolate chips.
This looks yummy. Just have a lot of sweet potatoes and wanted dessert of it. Great.
These sweet potato muffins are too delicious for words!
Do you cook the sweet potato first to be able to mash it? It doesnt say cooked sweet potato but an uncooked one is very hard to mash.
Yes you’ll need to.
Sooo delicious. Even my picky grandson liked it.
Love that, Flora!
Is this two cups of oats, then ground into a flour, or two cups of ground oat flour?
two cups ground total 🙂
Would this recipe work for purple sweet potatoes? Do I need to adjust the recipe at all if I am using purple sweet potato?
Thanks!
I haven’t tried but I don’t see why not!
Exceeded my expectations. The muffins turned out very good. I used date syrup instead of sugar. The batter is sticky in terms of clean up. I will make these again.
Is the baking powder surely 1 tablespoon?
Yes 🙂
Is the almond butter or any type of nut butter nesscary overall? Not a fan of it
Made these this morning but mixed all ingredients in a bowl with a whisk. Used light brown sugar. Put dark brown sugar on top before baking for 30 minutes.
These are so moist and delicious and not too sweet. Thank u for such a healthy and satisfying snack.
So moist, nutty and delicious! Made these for post partum snacks and they were definitely a hit!
These muffins are amazing!! They taste like gingerbread and are just delicious. I used a roasted sweet potato that got caramelized from baking which gave it an extra sweet and caramelized flavor. I also used sunflower butter to give it a yummy flavor and extra sort of sweetness. Will definitely be making these again!
Thanks, Karen!