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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.
I absolutely loved this recipe. I had extra sweet potatoes and did not know what to do with them, until I came upon this recipe. So happy I found it. I did add extra Ground ginger to it and it was amazing.
Just made them and they are sooooo good!! Made them vegan and switched sugar for honey.
I finally had a chance to make these. They. Are. Amazing. Thanks so much for the recipe!!
You are so welcome, Patrick!
Hi!
I can’t wait to try these Flourless Sweet Potato Muffins but I just had a few questions. 1) The video at the top of the page shows you using a blender and you added carrots. How much carrot are you supposed to add since it doesn’t say anything about it in the recipe. 2) Is there something I could use instead of nut butter? This time I was going to try making them with peanut butter (is that alright?) but in the future, I’d like to make them with something else so I can bring them with me to work. I’m a teacher and our entire school must be nut-free. I imagine, based on the ingredients (other than the nut butter) that these would almost be like a spice cake muffin or carrot muffin 🙂
Thanks in advance!
Hi there! Yes you can add a littlw carrot to it 🙂
Thanks for the reply! I tried these before I received the reply and I don’t know if I did something wrong or they’re just not for me lol. I used peanut butter (since that’s what I had on hand) but that’s all you could smell almost 🙁 It just seemed like a weird mix of sweet potato and peanut butter 🙁 What kind of nut butter do you use? Liked the consistency of the batter and the smell of it until I added the peanut butter. Could you also leave out the nut butter?
Thanks again!
still photos look different (risen well) compared to the video? maybe it’s just me. thanks for posting
So welcome!
I just made this for my toddler and I and they were delicious! Most importantly he ate them up too! Thank you!!
That means so much- Cheers, Marilyn! 🙂
Arman, not being hugely impressed with very many gluten free muffin recipes thus far, your sweet potato muffins are a game changer for us! I did add a few handfuls of shredded coconut and added about 1/2 tsp. ground ginger – these are to die for! Also love the idea of sweetening with coconut sugar (also ground it finer whole grinding the oats). Such a fan of your site! Dianna
Thank you SO much for your kind words, Dianna- It means a ton!
Hello! I loved the recipe and I am wondering, do you think I can prepare them in the night and bake in the morning? Would I leave the dough in the refrigerator? Do you think that would work? Thank you
Hi Karin! I’ve never tried it, but I can’t see it not working- It doesn’t contain yeast and as it’s egg-free, it doesn’t rise too much 🙂
Hello!!!
First of all, I made them and my husband and I just loooved them!!! So since it is me and him only, I baked half and the second half I kept it on the freezer. Two mornings later I added a extra 1/2 tsp baking powder and they turned out so good as the first bake. Thank you for this recipe!!!
I can’t tell from the picture or the other comments… did you use yellow sweet potato or orange yams for the recipe?
Can’t wait to try these!
Hi Kellie! I used orange, but any should work!
Thanks Arman! 🙂