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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.
Pet peeve: when a recipe has “flourless” in the title and I get all excited, thinking I’ll be able to make it for my daughter who has an intolerance to grains… Only to find out there is in fact flour in it! Oat flour, or some other gluten-free flour… But it’s still flour. Sorry… I really do like a lot of your recipes (and I might just have to make this one for myself and hide it from my daughter!?), but quite a few if them have deceived me in that way and I just had to comment on it.
I started with your mom’s blueberry cake/load recipe and now I’m just working through anything that is AIP with my favorite foods.
What would you sub the nutmeg and cinnamon for if you were me and liked sweet potatoes for their savory expressions? It’s in the oven now, i sprinkled salt across the top instead of more cinnamon and i also felt like sprinkling drinking chocolate powder across the top for a sweet salty treat.
Hoping the warm fall spices do okay with the combo but figured if not, i’d trim the top off. Doubt it will be a disaster but we’ll see!
🙂 Hi Bee!
YES!!!! This totally works savory- Can you handle dairy/cheese? Swap out the sweetener and add 1/2 cup shredded cheese of choice- I also add some cayenne pepper too 🙂
I’ve made these twice now – love them! Just wanted to share that I used Agave the first time and Honey the 2nd time in place of the 1/2 c. of sugar – I lessened the amount to 1/3c – turned out perfect AND healthier 😉
meant to say *still healthy* – not healthier! 😀 – I didn’t have another sweetener on hand.
Thanks so much for the feedback, Paige- I’m so glad you enjoyed them and those changes sound perfect 🙂
Made these today and yummy! I used coconut flower sugar only a quarter cup and added a few walnuts. Love the spice in them. Mine turned out a little heavy. Maybe because I used a gluten free flour mix (123 Gluten Free brand) think I needed a bit more baking powder or cook an extra few minutes. But still delicious! Thanks.
Hi Donna! I’m so glad you enjoyed them- Thanks for the feedback regarding that flour blend- I’ve never tried it before!
I’ve been looking for a recipe like this for ages! Amazing as I am gluten, dairy, egg, yeast and even sugar free. I’m just cooking these… Even before they went in the oven the dough tasted yummy (and I’ve even left the sugar/sweetener). My only worry is they are still cooking and have been in for twice as long as you said. The bottoms are still really soggy! The tops have gone really nice and crispy and the bits I’m sampling as they cook (just checking them) are delicious! It’s just the timings – am I doing something wrong? Hoping to get these right as they are perfect ingredients and taste good so far! Thanks! : )
Hi Nicola! Yay- I’m so glad you’ve tried it out!
Hmmmm…Do you mind me asking if you used canned sweet potatoes or you steamed your own? They tend to impact the cooking time a little it! The bottoms shouldn’t be soggy though- The centre should be really moist…..
These are the best healthy muffins I have ever made. They are delicious and moist, and I will definitely be making them again for my family.
Wow- Thanks so much for your kind words, Kelly- I appreciate it! 🙂
I am seriously excited to make these muffins. I have all the ingredients at home already, including the palm sugar. Woot woot!
Oooh, it depends! I gotta have my green tea fix all the time, but I do love people! I love all of the recipes you collected in this post, Arman, including yours! Knowing that I am the biggest sweet potato fanatic, it’s time for me to go crazy!!
I like the idea of putting sweet potato into muffins. #spudlove
White potato flourless muffins one day 😉
Arman, I am 100% not trying to be snarky here, but genuinely curious. Is oat flour not considered a flour? I’m wondering why you call these flourless when they have oat flour. Honest question. 🙂
Hi Maryea! No worries at all- I don’t consider them to be a flour as they started out as rolled oats. From what I’ve seen on many blogs, they title recipes flourless when using oats/oat flour- I guess it’s a personal preference. I’ve called all my ‘oat flour’ recipes which don’t use standard flours ‘flourless’, so will continue to do so 🙂