Healthy Sweet Potato Oatmeal Muffins

A healthy, light and fluffy muffin recipe with a hidden vegetable inside- A sweet potato! These flourless sweet potato oatmeal muffins need only one bowl and are packed full of protein, fiber and take less than 25 minutes to whip up- Naturally gluten-free, vegan and sugar-free, it’s the perfect healthy snack to enjoy, especially this festive season!

Flourless Sweet Potato Oatmeal Muffins recipe

 

These healthy sweet potato oatmeal muffins are healthy enough to enjoy for breakfast, or enjoyed as a snack between meals. You could add some chocolate chips and serve them up as a healthy Thanksgiving dessert, or just freeze them to enjoy any time of the year!

I’ve been making these muffins for years, especially during the work week. With Thanksgiving just around the corner, these sweet potato muffins are perfect to use up leftover mashed potatoes!

These sweet potato muffins are great for kids and toddlers, as evidenced by my neighbor’s 3 and 5-year-olds actually asking for seconds! 

Moist on the inside, tender on the outside, these flourless sweet potato muffins are secretly healthy! They are made without butter, without eggs and without sugar, but you’d never tell! The sweet potato adds fabulous moisture, without the need for butter or oil. Using gluten-free oats makes them gluten-free, along with vegan and sugar free.

Regardless of what diet you follow, you WILL love them!

These moist, fluffy and delicious muffins are packed full of fiber (thank you, sweet potato), are flourless (I heart you, oats) and have some healthy fats thrown in for good measure (nut butter/coconut oil- You pick!)

How to make sweet potato oatmeal muffins

These healthy blender muffins use everyday ingredients, so you don’t need to worry about hard to find or rarely used ingredients!

The Ingredients

  • Rolled Oats. I used gluten-free rolled oats, but quick oats will work too. They will be blended to a flour-like consistency. 
  • Granulated sweetener of choice. Keeping these muffins sugar free is easy, by using a sugar free sweetener, like monk fruit in the raw. 
  • Baking powder. A must for muffins! 
  • Cinnamon. To give a delicious warm flavor to the muffins, along with perfect with the sweet potato flavor! 
  • Nutmeg. A fantastic spice added to sweet potatoes. 
  • Salt. To bring out the natural sweetness of the muffins. 
  • Mashed sweet potato. I precooked a sweet potato in the microwave until soft and tender. Once cool, I used a stick blender to pulverize it into a smooth texture. 
  • Milk of choice. Any milk works, I used unsweetened almond milk. 
  • Almond butter. Adds healthy fats and satisfying texture to the muffins. 
  • Flax egg. To replace the need for any eggs and to keep these muffins vegan-friendly. 

The Directions

  1. Preheat the oven to 180C/350F and line a 12-count muffin tin with muffin liners. 
  2. In a high-speed blender or food processor, combine all your ingredients and mix until fully combined and smooth.
  3. Evenly distribute the sweet potato muffin mixture evenly amongst the 12 muffin liners. Bake the muffins for 25-30 minutes, or until a skewer comes out clean.
  4. Remove from the oven and let cool for 10 minutes, before transferring to a wire rack to cool until ready to enjoy. 

Ingredient substitutions

  • Gluten Free Sweet Potato Oatmeal Muffins. Ensure your rolled oats are 100% gluten-free. 
  • Vegan Sweet Potato Oatmeal Muffins. Do not substitute the flax egg for a whole egg.
  • Sweet Potato Oatmeal Chocolate Chip Muffins. Fold through half a cup of dairy-free chocolate chips of choice. 
  • Sweet Potato Banana Oatmeal Muffins. Swap out half the sweet potato for mashed banana. 
  • Granulated sweetener. Any granulated sweetener works, like brown sugar or coconut palm sugar
  • Almond butter. Any smooth nut or seed butter of choice will work. Peanut butter, cashew butter, tahini, and sunflower seed butter are great! 
  • Flax egg. If you don’t follow a vegan diet, you can replace it with a whole egg. 
  • Mashed sweet potato. If you don’t want to use all sweet potato, pumpkin or banana can work. 

Storing, freezing and thawing sweet potato oatmeal muffins

  • 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 a sealed container and keep in the fridge. They will keep fresh for 7 days. 
  • To freeze. Sweet potato muffins are freezer friendly and can be stored in the freezer. Place muffins in a ziplock bag. They will keep fresh for up to 6 months. 
  • To thaw. Thaw muffins at room temperature or in the fridge overnight. Lightly heat in the microwave or toaster oven. 

Healthy Flourless Sweet Potato Muffins recipe

More healthy muffin recipes

Recommended tools to make these healthy sweet potato muffins

  • High-speed blender. My favorite blender, perfect to ensure the muffin mixture is completely blended together. 
  • Food processor. If you don’t have a blender, this food processor works just as well. 
  • Stick blender. Perfect to ensure the sweet potato (or other starches) are well pulverized to the best consistency. 
vegan gluten free sweet potato muffins

Healthy Sweet Potato Oatmeal Muffins

A healthy, light and fluffy muffin recipe with a hidden vegetable inside- A sweet potato! These flourless sweet potato muffins need only one bowl and are packed full of protein, fiber and take less than 25 minutes to whip up- Naturally gluten-free, vegan and sugar-free, it’s the perfect healthy snack to enjoy, especially this festive season!
5 from 10 votes
Print Rate
Course: Snack
Cuisine: American
Keyword: muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12 Muffins
Calories: 135kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
  • In a large high-speed blender, combine all the ingredients and 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

  • 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 a sealed container and keep in the fridge. They will keep fresh for 7 days. 
  • To freeze. Sweet potato muffins are freezer friendly and can be stored in the freezer. Place muffins in a ziplock bag. They will keep fresh for up to 6 months. 
  • To thaw. Thaw muffins at room temperature or in the fridge overnight. Lightly heat in the microwave or toaster oven. 

Nutrition

Serving: 1Muffin | Calories: 135kcal | Carbohydrates: 13g | Protein: 6g | Fat: 7g | Potassium: 2mg | Fiber: 4g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 9g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    Breakfast Breakfast cakes and muffins Gluten Free Muffins and Cakes recipe Vegan

    YOU MAY ALSO LIKE

    Comments

    79 thoughts on “Healthy Sweet Potato Oatmeal Muffins

    1. I can’t believe it’s already November, goodness gracious, skidamarinki doooooo! <- Sorry. These muffs look so tastic, I want the whole lot of them! You just brilliant, sir. You brilliant.

    2. I’m so excited to try this recipe! We are trying to cut down on carbs so I’m wondering if I could substitute almond or coconut flour?

    3. Oh my gosh sweet potatoes. I love them. Your muffins look awesome, but I’m also totally drooling over the home fries. My favorite way to eat a sweet potato is either roasted or in a casserole on Thanksgiving with marshmallows on top. I totally want lunch now.

    4. I remember having a caffiene dependency and it was the worst! If I didn’t have coffee in the AM I got a headache. I finally got off it and have been decaf ever since. I still drink coffee but just for the taste and warmth.
      My favorite form of sweet potato is fries or chips. Nothing better 🙂

    Have a comment? Go for it!