Why You’ll Love This Recipe
- Naturally Sweet & Moist: Sweet potatoes add natural sweetness and keep the muffins soft.
- Warm & Spiced: Cinnamon, nutmeg, and vanilla create a cozy flavor.
- Healthy & Wholesome: Made with nutritious ingredients like oats and sweet potatoes.
- Great for Meal Prep: Freezer-friendly and perfect for grab-and-go breakfasts!
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup rolled oats (optional, for texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup unsweetened applesauce or Greek yogurt
- ⅓ cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Batter
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk mashed sweet potatoes, honey, eggs, applesauce (or yogurt), coconut oil, and vanilla extract until smooth.
2. Combine & Mix
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in chopped nuts (if using).
3. Bake the Muffins
- Scoop batter evenly into the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool & Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Chocolate Chip Sweet Potato Muffins: Add ½ cup dark chocolate chips.
- Gluten-Free Option: Use gluten-free flour blend.
- Extra Spiced: Add ¼ teaspoon ground ginger for a richer flavor.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze for up to 3 months and thaw before serving.
- Reheating: Warm in the microwave for 10-15 seconds.
FAQs
1. Can I use canned sweet potatoes?
Yes! Just make sure they are plain and not sweetened.
2. Can I make these muffins vegan?
Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and coconut yogurt.
3. What’s the best flour to use?
All-purpose or whole wheat flour works best.
4. Can I add a streusel topping?
Yes! Mix ¼ cup brown sugar, 2 tbsp butter, and 2 tbsp flour for a crunchy topping.
5. Can I make mini muffins?
Yes! Bake mini muffins at 350°F for 12-14 minutes.
Conclusion
These Sweet Potato Muffins are a delicious, nutritious, and easy-to-make treat that’s perfect for any time of day. Whether you enjoy them for breakfast, as a snack, or with a cup of coffee, they’re a comforting and satisfying option. Try them today and enjoy the warm, spiced goodness!
Sweet Potato Muffins
These Sweet Potato Muffins are moist, fluffy, and packed with warm spices and natural sweetness. Made with mashed sweet potatoes, cinnamon, and vanilla, they’re a delicious and wholesome option for breakfast, snacks, or a healthier dessert. Meal-prep friendly and freezer-safe, they bring the comforting flavors of fall to your kitchen year-round!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup rolled oats (optional, for texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup unsweetened applesauce or Greek yogurt
- ⅓ cup coconut oil or melted butter
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ½ cup dark chocolate chips (for a sweeter twist)
Instructions
Prepare the Batter:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk mashed sweet potatoes, honey, eggs, applesauce (or yogurt), coconut oil, and vanilla extract until smooth.
2. Combine & Mix:
- Gradually mix wet ingredients into the dry ingredients until just combined.
- Gently fold in chopped nuts or chocolate chips (if using).
3. Bake the Muffins:
- Scoop batter evenly into the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool & Serve:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
- Vegan Version: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and coconut yogurt.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Extra Spice: Add ¼ teaspoon ground ginger or cloves for a deeper flavor.
- Streusel Topping: Mix ¼ cup brown sugar, 2 tbsp butter, and 2 tbsp flour for a crunchy top.
