Sweet Potato Muffins

These sweet potato muffins use wholesome and healthy ingredients and are super moist and fluffy. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 135kcal

Author Arman Liew

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.

Video

Notes

* For quick cooked sweet potatoes, make my air fryer baked sweet potato or microwave sweet potato.

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.

Recipe variations

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.

Nutrition