This post may contain affiliate links. See my disclosure policy.
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.
Sweet potato muffins are one of my absolute favorite things to use sweet potatoes for. It’s got an almost identical texture to pumpkin puree but has a more pronounced flavor. We’ve made sweet potato brownies and a sweet potato cake with it, but I think muffins might be my favorite.
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 banana to muffins to bread. Kids and adults love it, and they make such a wholesome snack.
Table of Contents
Why this recipe works
- Made in one bowl. Everything is blended together in either a food processor or blender, so there is barely any cleanup.
- 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. They are also completely dairy-free.
- 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.
Ingredients needed
This recipe calls for pantry staple ingredients that you probably already have on hand. Here is what you’ll need:
- Rolled Oats. I used old fashioned 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, and brings out the natural sweetness of the sweet potato.
- 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. You can use my method for baking sweet potatoes or air frying sweet potatoes too.
- 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
Step 1- Make the batter. Start by adding all the ingredients into a high-speed blender or food processor. Pulse everything together until a smooth and thick batter remains.
Step 2- Pour into muffin tin. Next, distribute the mixture amongst a 12-count muffin tin.
Step 3- Bake. Bake the muffins for 25-27 minutes or until a skewer comes out clean.
Step 4- cool then serve. Finally, let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Tips to make the best recipe
- Do not overbake the muffins as they will continue to cool as they are cooling down. Once you insert a toothpick in the center and it comes out clean, remove it from the oven.
- While delicious on their own, these muffins taste even better with some mix-ins. Try chopped pecans, chocolate chips, or other spices (pumpkin pie spice is great!)
- If you find canned sweet potato puree, you can use that instead of baking one from scratch. Just make sure there is no added sugar in them.
- If you are worried about your muffins sticking to the muffin pan, use muffin cups or muffin liners.
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. 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. You could try coconut oil but I can’t vouch for that.
- Cut the sugar. Use a sugar substitute instead of the coconut sugar.
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 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 healthy muffin 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.
Almond flour is considered the most accurate substitute for oat flour. If you choose to use that instead, do not blend the ingredients together. Instead, whisk them in a large mixing bowl.
Sweet Potato Muffins
Video
Ingredients
- 2 cups rolled oats 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
- 1 large egg or any egg substitute
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter See post for substitutions
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.
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! 🙂