Healthy Sweet Potato Muffins

These Healthy Sweet Potato Muffins are moist, hearty, filled with comforting spices, and taste amazing with a cup of coffee! They are perfect for cooler weather, when you’re craving something sweet, or want the taste of Fall flavors. Plus, they are healthier by using whole wheat flour, coconut oil, almond milk, and fresh sweet potato. The recipe is also dairy-free, with a gluten-free and nut-free option!

Sweet Potato Health Benefits

I love these muffins because they have some classic fall flavors, like cinnamon, pumpkin spice, and sweet potato, but they also contain health benefits. Sweet potatoes have become a popular healthy food over the last few years, and for good reason. They are an excellent source of fiber, vitamins, and minerals. For example, they have 769% of our daily vitamin-A needs, 65% of our vitamin-C needs, and 29% of vitamin-B6. Plus, they have high levels of potassium and manganese. Since they have so many vitamins and minerals, they are great for gut health, have cancer-fighting properties, support healthy vision, support the immune system, and can enhance brain function. In my opinion, that makes sweet potatoes a superfood and a perfect addition to a healthy diet.

Sweet potato health benefits source – Healthline, Medicalnewstoday.com

Muffin Ingredients

• Mashed sweet potato
• Turbinado sugar
• Coconut oil
• Unsweetened almond milk
• Large Egg
• Pure vanilla extract
• Whole wheat flour flour
• All-purpose flour
• Ground cinnamon
• Pumpkin pie spice
• Baking powder
• Baking soda
• Fine sea salt

Ingredient Notes

For a gluten-free version of these muffins, you can replace the flour with Pamela’s All-Purpose Gluten-Free Flour, or Cup4Cup Gluten-Free Baking Blend. If you use a 1-1 conversion they should turn out great!

For a nut-free version, you can replace the almond milk with oat milk, coconut milk, or rice milk. Since these muffins are already dairy-free, you can also make them vegan by replacing the egg with a flax egg. Combine 2 tablespoons of flaxseed meal with 2 tablespoons of water and let it sit for 5 minutes. Then add it to the wet ingredients instead of the egg.

If you don’t have pumpkin pie spice on hand, you can replace it with a combination of cinnamon, nutmeg, and cloves. I prefer to buy it when it’s on sale on Amazon, so I have lots for Fall baking.

Muffin Making Equipment

• 12-cup muffin pan
• 2 large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula

Recipe Notes

• Prep the sweet potato ahead of time, by peeling and chopping one sweet potato and boiling until soft throughout. Then mash it with a fork until it’s almost a purée. Put in the fridge until you’re ready to make the muffins or use it right away.
• Store the muffins in an air-tight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• The muffins can be frozen! Place in two ziplock freezer bags and place them in the freezer for up to 3 months. Defrost at room temperature or in the fridge, individually or all of them at once.

I hope you love these Healthy Sweet Potato Muffins! They have become a favorite in my household, especially during the autumn and winter months. I would love to hear your feedback on how they turn out with a comment below!

Muffin Recipes To Try

• Healthy Pumpkin Spice Muffins
• Healthy Mint Chocolate Chip Muffins
• Gingerbread Muffins

You can also check out my muffin recipe page for more ideas!

Healthy Sweet Potato Muffins

Alyssa

These Sweet Potato Muffins are sweet, moist, and filled with comforting spices. They are a delicious treat with a cup or coffee or tea, and make a healthy option for snacks.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 158 kcal

Equipment

• 12-cup muffin pan
• 2 Large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula

Ingredients

  

• 1 Cup mashed sweet potato
• 1/2 Cup Turbinado sugar
• 1/4 cup Coconut oil melted and cooled slightly
• 1/2 Cup Unsweetened almond milk
• 1 Large Egg
• 1 tsp Pure vanilla extract
• 1 ¼ Cup Whole wheat flour flour
• 1/2 Cup All-purpose flour
• 1 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1 ½ Teaspoons Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Fine sea salt

Cinnamon Topping

• 1 Tbsp Turbinado sugar
• ¾ tsp Ground cinnamon

Instructions

 

• Preheat oven to 400 degrees F.
• Prepare a 12-cup muffin pan with non-stick baking spray, or fill with paper liners.
• Whisk together sweet potato, sugar, oil, milk, egg, and vanilla in a large bowl.
• In another large bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder and soda, and salt. Whisk until combined.
• Add the wet ingredients to the dry ingredients and mix with a spatula until smooth.
• In a small bowl, combine the sugar and cinnamon for the topping. Top each muffin with a generous sprinkle of the mixture.
• Bake for 14-16 minutes, or until the toothpick comes out clean.
• Remove from the oven and let the muffins cool for 5 minutes, then remove them from the pan to a wire rack to finish cooling.

Notes

• Prep the sweet potato ahead of time, by peeling and chopping one sweet potato and boiling until soft throughout. Then mash it with a fork until it’s almost a purée. Put in the fridge until you’re ready to make the muffins or use it right away.
• Store the muffins in an air-tight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• The muffins can be frozen! Place in two ziplock freezer bags and place them in the freezer for up to 3 months. Defrost at room temperature or in the fridge, individually or all of them at once.

Keyword Healthy Sweet Potato Muffins, Sweet Potato Muffins