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.

I’m always looking for cozy ways to use up leftover sweet potatoes, and these sweet potato muffins have become a staple in our house. They have the same soft, moist texture as pumpkin puree, but with a richer, more distinctive flavor that, as my partner says, tastes like fall in every bite.

Instead of reinventing the wheel, I drew inspiration from my keto pumpkin muffins, but added a few other ingredients to give them some structure. It did take some testing, though, because I was wary that the sweet potato could make them a little dense, but it turned out to have an even better texture: moist inside, tender on top, and full of warm spices.

My partner and sister enjoy them as a quick breakfast or an afternoon snack, but I’ll be honest- I’ve eaten more than one warm from the oven with a bit of butter melted on top. 

If you love baking with sweet potatoes, try my sweet potato chocolate cake and sweet potato brownies next.

Table of Contents

1. Key Ingredients
2. How to make sweet potato muffins
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. Sweet Potato Muffins (Recipe Card)
7. More healthy muffins

Recipe highlights

• 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. Adding 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. 

Key Ingredients

Here are the main ingredients for sweet potato muffins, along with my kitchen notes. The complete list with measurements is in the recipe card.

• 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.
• 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. 
• Almond butter. Instead of butter or oil, I like to use nut butter to achieve the same richness without the saturated fat. Cashew butter or peanut butter will also work.
• Egg OR replacement. I typically use eggs, but I did test a batch with egg substitutes for my niece (she’s allergic), and it worked quite well- it just didn’t rise as much.

How to make sweet potato muffins

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 a toothpick inserted into the center comes out clean.
• Add mix-ins. I sometimes add 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. 
• Line the muffin tin. I use a Caraway Ceramic muffin tin, which doesn’t need them, but if your muffins typically stick to the pan, use muffin liners or lightly spray the cups with oil to prevent sticking.

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

More healthy muffins

• Healthy blueberry muffins
• Healthy pumpkin muffins
• Healthy zucchini muffins
• Protein muffins
• Healthy oatmeal muffins