These sweet potato muffins are a quick and easy healthy breakfast or snack! They are made with simple ingredients that you probably already have on hand. They can be mixed entirely in a blender in just a minute. The muffins are moist and flavorful, with a hint of sweetness from the sweet potatoes and spices. They are also a good source of vitamins, minerals, and fiber. Great for school lunches, afternoon snacks, and healthier desserts!
Why You’ll Love This Recipe
- These sweet potato muffins are so easy to make.
- The ingredients are basic and the directions are easy to follow.
- You can have them on the table in less than 30 minutes.
- Sweet potatoes add moisture and flavor to these muffins, while spices give them a warm and cozy taste.
- They are nutritious and a good source of vitamins, minerals, and fiber.
- These muffins are a great way to start your day or enjoy as a snack or dessert.
- You can customize them to your liking by adding different spices, nuts, or dried fruits.
- They can also be made into mini muffins for a quick and easy snack.
- This recipe is Paleo, grain-free, gluten-free, dairy-free, and refined sugar-free.
Ingredients & Substitutes
Scroll down to the recipe card at the bottom for the full sweet potato muffin recipe!
To make these muffins, you will need roasted mashed sweet potatoes. Pumpkin purée is the only perfect substitute. Do not use raw sweet potatoes.
Three eggs help bind the muffins together. We have not tested this recipe using vegan eggs, chia eggs, or flax eggs.
A teaspoon of vanilla extract adds to the cozy flavor.
Melted coconut oil adds moisture and a neutral flavor. Unrefined coconut oil tastes like coconut.
We love baking with Paleo flour. It is made with real food ingredients and bakes nicely. If you are not gluten-free, feel free to use whole wheat flour.
Baking soda and baking powder help leaven the muffins.
Coconut sugar adds sweetness. It is a healthier sugar alternative than white sugar.
Cinnamon adds a classic fall flavor.
Finally, fold in some mini chocolate chips or regular chocolate chips. Dark chocolate chips are a good choice.
Taste & Texture
Sweet potato muffins are soft and light, with a subtle sweetness from the sweet potatoes. The combination of sweet potato and chocolate is a delicious and unexpected treat.
The spices in these muffins give them a warm and comforting flavor that is perfect for the colder months. The muffins are not overly sweet, making them a healthy and satisfying option for breakfast or a snack.
How to Make
To start, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray a muffin pan with nonstick spray.
Then, add all of the ingredients besides the mini chocolate chips to a blender.
Blend together until creamy.
Add in the mini chocolate chips. Then, stir together.
Transfer the batter to the muffin tin. Fill each about ¾ of the way full.
Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean.
Lastly, remove the pan from the oven. Allow these muffins to cool for 10 minutes. Then, carefully remove the sweet potato muffins.
Expert Tips for Success
Follow these tips and tricks to make the best sweet potato muffins!
Use enough cooking spray to coat the muffin pan. We love coconut oil spray and avocado oil spray.
Use sweet potatoes that are soft and have a deep orange color. You can cook them in a variety of ways, but I recommend roasting them in the oven. This will caramelize them and bring out their natural sweetness.
Fill each muffin cup about three-quarters full.
Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean. Do not overbake them.
Let the muffins cool completely before storing them. This will help them keep their shape.
Flavor Variations & Add-Ins
You can easily change the flavor of your sweet potato muffins by adding different ingredients.
- Add nutmeg for a classic sweet potato muffin flavor.
- Add walnuts for a nutty crunch.
- Sprinkle in dried cranberries for a tart and fruity flavor.
- Add some chopped chocolate bars for a sweet and decadent treat.
- Add in shredded coconut for a tropical flavor and texture.
- Sprinkle in raisins for a sweet and chewy bite.
- Add in pecans for a nutty crunch.
- Add in pumpkin seeds for a nutritional boost and a slightly nutty flavor.
How to Serve & Store
These sweet potato muffins are delicious and versatile. They can be served in many different ways.
For breakfast, serve alongside some scrambled eggs and bacon! They go well with fruit too.
For a snack, serve alone or topped with peanut butter.
Store these muffins in an airtight container for up to 3 days. Freeze for up to 2 months.
Frequently Asked Questions (FAQs)
Peel the sweet potatoes after roasting. The skin will peel off easily.
The best way to cook sweet potatoes is oven roasting. This gives them a caramelized flavor and super tender texture.
The Paleo flour acts as the flour in these muffins. It is much healthier than white flour. In addition, Paleo flour is great for those who are gluten-free! If needed, replace with whole wheat flour.
No. Feel free to omit the chocolate chips. Add in chopped nuts, coconut, or dried fruit for another tasty combination.
Food Processor: We have owned this food processor for several years now. It works really well!
Pyrex Glass Measuring Cups: These measuring cups are great for measuring baking ingredients.
Muffin Pan: This is our favorite muffin pan for baking!
You May Also Enjoy
- Chocolate Chip Banana Bread
- Sweet Potato Biscuits
- Chocolate Chip Blondies
- Banana Nut Muffins
- Sweet Potato Casserole
If you enjoyed this sweet potato muffin recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Gluten-Free Recipes.
Enjoy these healthy sweet potato muffins!