These sweet potato muffins are moist, fluffy, and secretly healthy! Made in just one bowl, these muffins have no flour, oil, or eggs in them.
Ever used sweet potatoes in baked goods? If not, you are missing out.
Why this recipe works
- Made in one bowl. Everything is blended together in either a food processor or blender, so there is barely any clean up.
- Secretly healthy. Using oats as the base, these muffins are high in fiber and protein, and the addition of sweet potato takes nutrients to another level.
- Ready in under 30 minutes. 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.
What we love about this sweet potato muffin recipe is just how versatile they are. You can enjoy a couple as a healthy breakfast or add some healthy frosting on top for a guilt-free dessert.
This recipe calls for pantry staple ingredients that you probably already have on hand. Here is what you’ll need:
- Rolled Oats. I used gluten-free rolled oats, but quick oats will work too. They will be blended to a flour-like consistency.
- 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. To give a delicious warm flavor to the muffins, along with perfect with the sweet potato flavor!
- 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. 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 also egg replacements.
How to make sweet potato muffins
Start by adding all the ingredients into a high-speed blender or food processor. Pulse everything together until a smooth and thick batter remains.
Next, distribute the mixture amongst a 12-count muffin tin. Bake the muffins for 25-27 minutes, or until a skewer comes out clean.
Finally, let the muffins cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Dietary swaps and substitutions
The beauty of these muffins is just how easy they are to adjust to your personal preferences or dietary habits. Here is what we’ve tested:
- Make them gluten free. Replace the rolled oats with certified gluten free rolled oats.
- Swap out the almond butter. Any smooth nut or seed butter works.
- Cut the sugar. Use a sugar substitute (either brown or powdered) instead of the coconut sugar.
- Add mix-ins. While delicious on their own, these muffins taste even better with some chopped nuts, chocolate chips, or even raisins folded through.
- Frost them. Turn these into sweet potato cupcakes by adding some cream cheese or vanilla frosting on top.
- 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. Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
More sweet potato recipes to try
Frequently Asked Questions
If you use light colored sweet potatoes, they are prone to turn slightly green when baked in muffins. They are still 100% edible.
There are 9 grams of net carbs in each muffin. While not low carb, they are wholesome and packed with fiber.
Sweet Potato Muffins (No flour or eggs)
- 2 cups rolled oats gluten free oats ground into a flour
- 1/2 cup sugar I used coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 cup mashed sweet potato
- 1 cup milk of choice
- 1 large egg or any egg substitute
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter See post for substitutions
- 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.
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