Light, sweet, moist, and fluffy, these healthy sweet potato muffins will very quickly become one of your new favorite recipes!
Healthy sweet potato muffins
If you love sweet potatoes as much as I do, this is your muffin recipe.
Each delicious bite is packed with sweet cinnamon and sweet potato flavor, making them a perfect cozy Fall healthy snack or breakfast option.
So if you are tired of pumpkin, or simply wish to try something wonderful and new, absolutely give these sweet potato muffins a try!
Also try these Sweet Potato Brownies
Sweet potato muffin ingredients
Here’s what you need to make the recipe:
Sweet potato puree, ground cinnamon, baking powder, baking soda, salt, pure vanilla extract, flour, sweetener of choice, water or milk of choice, white or apple cider vinegar, and optional oil or almond butter, ground ginger, and chocolate chips.
Feel free to stir in a handful of shredded coconut, raisins, or toasted pecans.
The recipe works with spelt flour, oat flour, or white or gluten free all purpose flour. Whole wheat flour will yield denser muffins. We do not recommend coconut flour here.
If you prefer to make muffins with almond flour, try these Keto Muffins.
Turn them into sweet potato protein muffins by substituting up to a fourth cup of the flour for an equal amount of unsweetened protein powder.
For refined sugar free muffins, choose granular coconut sugar, date sugar, or natural cane sugar. Or for muffins with no sugar added, you may use granulated xylitol or a similar granulated sugar free sweetener.
We have not tried substituting a liquid sweetener here. Feel free to experiment, and be sure to report back if you do.
For an oil free sweet potato muffin recipe, simply replace all of the vegetable or coconut oil with an equal amount of softened almond butter. Or for fat free muffins, increase the sweet potato puree by three tablespoons.
Be sure to also try this Crustless Pumpkin Pie
What type of sweet potato?
Feel free to use pretty much any type of sweet potato or yams.
This can include Beauregard, Garnet, Jewel, Japanese, white or purple sweet potatoes.
You can steam or roast your own sweet potatoes. (Here’s How to cook sweet potatoes.)
Or save time and buy canned sweet potato puree, which should be readily available at many grocery stores, including health food stores, Walmart, and Whole Foods Market.
You could also substitute butternut squash or pumpkin puree.
Step by step recipe video
Above – watch the sweet potato muffin recipe video
Vegan sweet potato muffins
With no eggs or butter, the recipe can easily be plant based and vegan.
If you use milk of choice instead of the water, just be sure to choose a dairy free milk, such as almond milk, soy milk, oat milk, or coconut milk.
If you choose to add them, nondairy chocolate chips should also be easy to find at specialty and regular grocery stores, as well as Target, Trader Joes, and Wegmans.
You may also like Vegan Chocolate Chip Cookies
How to make sweet potato muffins
Preheat the oven to 350 degrees Fahrenheit, and line each cup of a muffin tin with cupcake liners. Or grease the bottoms and sides of the cups with oil spray.
In a large mixing bowl, whisk the sweet potato puree, water or milk, vinegar, vanilla extract, and optional oil or nut butter.
Stir in the flour, sugar, cinnamon, salt, baking powder, baking soda, and optional ginger and mini chocolate chips. Do not over mix the muffin batter.
Want to save time? The dry ingredients can be combined days, or even months, ahead of time. Store the dry muffin mix in a sealed Ziploc or container until ready to use.
After mixing everything together, scoop the batter into the muffin cups. Sprinkle more chocolate chips, pecan streusel, or crushed walnuts on top if you want.
Bake the muffins for 19 minutes on the center rack of the oven. Once the muffins are domed and a toothpick inserted into the center comes out mostly clean, remove from the oven and let them cool.
Allow the sweet potato desserts to cool for around ten minutes. Then serve and enjoy, or cover loosely and let sit overnight. The liners peel off easily by the next day.
Sweet potato mini muffins
To turn the recipe into mini muffins, like the ones shown here in the photos, use a mini muffin pan instead of a larger one.
Follow the recipe below for regular size muffins, decreasing the baking time to just twelve minutes.
The recipe will yield around twenty to twenty two mini muffins.
Baking and storage tips
For the best results, read through all of the recipe instructions and gather all of your ingredients before beginning to cook.
Do not open the oven door during the baking process to check on the muffins. Opening an oven during baking will cause a sudden temperature drop and can result in deflated sunken muffins.
I like to let the sweet potato recipe cool fully before loosely covering it with a cloth or paper towels and either refrigerating or letting them sit on the counter overnight. If you can wait, the taste and texture are even better the next day!
Liners will also peel off easily after letting the muffins sit for a day.
To reheat homemade sweet potato muffins in the morning, slice each pastry in half, add butter, honey, agave, or toppings of choice, and toast in a regular or toaster oven. You can also reheat them on the stove top.
The muffins are equally tasty when eaten cold or at room temperature, making them a great portable snack option or a quick dessert to compliment a savory lunch box.
Try serving with pumpkin butter, cream cheese, or Homemade Nutella.
They are also yummy on their own or spread with cashew butter, macadamia nut butter, mashed banana, fruit jam, or Coconut Butter.
After one day, store any leftover muffins in a covered container in the refrigerator for up to four days. Or freeze in an airtight covered container for up to three months.
Using a food scale
If you wish to use gram measurements, the amounts are as follows:
120 grams of flour, 100 grams of sugar, 6 grams of cinnamon, 120 grams of sweet potato puree, 36 grams of oil, 120 grams of water, 12 grams of vinegar, and 10 grams of pure vanilla extract.
Also remember to add the salt, baking powder, and baking soda.
Sweet Potato Muffins
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 1 tbsp white or cider vinegar
- 2 tsp pure vanilla extract
- 3 tbsp oil, almond butter, or additional sweet potato puree
- 1 cup spelt, white, or gf all purpose flour
- 1/2 cup sugar, unrefined if desired
- 1 tsp cinnamon
- 1/2 tsp each: salt, baking powder, and baking soda
- optional 1/4 tsp ground ginger
- *If you prefer mini muffins, see mini muffin baking instructions above.To make sweet potato muffins, preheat the oven to 350 F. Line a muffin tin. Whisk the first five ingredients, and let sit for 10 minutes. You can sift the remaining ingredients in a separate bowl while you wait or add them to the first bowl, then stir to form a batter. Scoop into the liners, going about 2/3 of the way up. Bake 18 minutes. Let cool. The muffins taste even better the next day. Liners peel off easily after a day as well.View Nutrition Facts
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