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Home » Recipe Index » Loaves, Muffins and Scones

Sweet Potato Muffins

Published: Oct 27, 2018 · Modified: Feb 1, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 16 Comments

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Make moist homemade Sweet Potato Muffins with this easy recipe. A great way to start your day, these delicious muffins make a wholesome breakfast and will keep you and your family feeling full and satisfied.

A Sweet Potato Muffin served on a small white dish.

Sweet Potato Muffins make a great option for a healthy breakfast, snack or sweet treat for the entire family. The sweet potato muffin recipe for this post is adapted from this great recipe from NancyC.

This is a great recipe for using up leftover sweet potatoes and since they have a naturally sweet flavor, I was able to use less sugar to make these sweet potato muffins healthier without affecting their taste. I also reduced the amount of oil and these Sweet Potato Muffins still came out delicious, moist, tender and fluffy. 

Jump to:
  • How to Make Sweet Potato Muffins
  • Ingredients Overview
  • Steps Overview
  • A Great Snack for Toddlers and Kids
  • Storage Instructions
  • More Easy Muffin Recipes
  • Sweet Potato Muffins Recipe

How to Make Sweet Potato Muffins

This muffin recipe can be made using either steamed, boiled or roasted sweet potatoes. You'll need about one medium to large sweet potato to get one cup of mashed sweet potato purée. I included pecans in this recipe but they can be omitted.

This recipe requires basic ingredients. Here's an overview of the ingredients needed. Please see the recipe card at the end of this post for ingredient amounts.

Ingredients Overview

  • Mashed sweet potato + 2 Tbs. water: If you are roasting sweet potatoes for dinner with the intent to use the leftovers for these muffins, remember to keep some sweet potato wedges unseasoned, this way you have plain sweet potatoes to make these simple sweet potato muffins.
  • Whole wheat pastry flour: I always use whole wheat pastry flour to ensure tender and fluffy baked goods. If you don't have any or can't find it in grocery stores near you, I suggest you use a combination of whole-wheat and all-purpose flour. Just use half whole-wheat and half all-purpose flour for easy measuring.
  • Ground cinnamon, nutmeg and ginger
  • Baking soda and powder
  • Salt
  • Large eggs
  • Light brown sugar
  • Pure maple syrup
  • Light olive oil, vegetable oil or melted coconut oil.
  • Toasted pecan or walnut pieces: Optional, please omit nuts for nut-free muffins and if serving these muffins to toddlers.

Steps Overview

  1. To cook the sweet potatoes quickly, cut them into half-inch slices and steam them. It takes about 15 minutes to steam more than enough sweet potatoes to make this recipe. Whether you choose to steam, boil or roast them, make sure to cook your sweet potatoes until they are completely tender so they can be easily mashed with a fork. Once you've mashed the sweet potatoes, add two tablespoons of water to thin the mash into more of a thick purée consistency. Let the sweet potato purée come to room temperature before making the muffins.
  2. Position a rack in the center of the oven and heat the oven.
  3. Grease or line 12 regular-sized muffin cups.
  4. In a large mixing bowl, combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.
  5. In a medium bowl, whisk the eggs, sweet potato mash, brown sugar, maple syrup and oil until well combined.
  6. Add the wet ingredients to the dry ingredients and stir just until evenly incorporated.
  7. If desired, add the pecan pieces and stir to incorporate.
  8. Spoon the muffin batter into the prepared muffin pan, distributing the batter evenly. 
  9. Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes.
  10. Cool in the pan for 2 minutes and then transfer the muffins to a wire rack to cool.
A Sweet Potato Muffin cut in half on small plate.

A Great Snack for Toddlers and Kids

These muffins also make a great breakfast or snack option for toddlers and kids. For another kid-friendly treat, try these Carrot Muffins.

If you would like smaller portions, simply bake these muffins in a mini muffin tin to have baby-sized muffins you can give your toddlers and young children. Please omit the nuts in this recipe when serving to young children to avoid any risk of choking.

Variations you can make to this recipe:

  • Substitute ½ cup of whole-pastry flour with oatmeal or oat flour.
  • Replace the brown sugar with coconut sugar for a refined sugar-free muffin.
  • Substitute pecans with walnuts, pepitas, cranberries or even mini chocolate chips for an extra special treat.

Storage Instructions

Store these Sweet Potato Muffins in an airtight container on the counter for up to three days. If you have extra muffins store them in the refrigerator for up to a week or better yet, freeze them to keep them fresh for longer.

Remove the muffins from the freezer and let them thaw in the refrigerator overnight. They can be warmed in a low oven (covered with aluminum foil) for a freshly baked taste.

For a more savory sweet potato recipe, try these tasty sweet potato biscuits, they make a great side to a roast chicken or turkey dinner. 

Enjoy!

More Easy Muffin Recipes

  • Whole Wheat Carrot Muffins
  • Whole Wheat Double Chocolate Banana Muffins
  • Banana Chocolate Chip Muffins (with whole wheat and quinoa flour)
  • Whole Wheat Pumpkin Chocolate Chip Muffins
Sweet potato muffin on dish served with coffee.

Sweet Potato Muffins Recipe

Author: Adapted from NancyCreative
This easy recipe for healthier Sweet Potato Muffins combines whole grains and sweet potatoes for a wholesome breakfast. A great way to start your day, these muffins have long staying power and will keep you and your family feeling full and satisfied.
5 from 10 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 201 kcal

Ingredients
  

  • 1 cup mashed sweet potato + 2 Tbs. water
  • 1-½ cups whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 2 large eggs
  • ½ cup light brown sugar packed
  • 2 Tablespoons pure maple syrup
  • ⅓ cup light olive oil or avocado oil
  • ½ cup toasted pecan pieces optional

Instructions
 

  • *Cook the sweet potato (steam, roast or boil). When soft enough to mash with a fork, mash the sweet potato and add 2 tablespoons of water.
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Grease or line 12 regular-sized muffin cups.
  • In a medium bowl, whisk flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.
  • In another bowl, whisk the eggs, sweet potato mash, brown sugar, maple syrup and oil until well combined.
  • Add the wet ingredients to the dry and stir just until evenly incorporated.
  • If desired, add the pecan pieces and stir to incorporate.
  • Spoon the batter into the prepared muffin pan, distributing the batter evenly.
  • Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes.
  • Cool in the pan for 2 minutes and then transfer the muffins to a wire rack to cool.

Notes

  1. Make sure to peel the sweet potatoes before you cook them if you use the steaming or boiling method. 
  2. If you like, you can substitute ½ cup of whole-pastry flour with oat flour.
  3. For a refined sugar-free muffin, replace the brown sugar with coconut sugar.
  4. For nut allergies, omit nuts from recipe
  5. Because nuts can be a chocking hazard for toddlers, omit nuts from recipe when making these muffins for toddlers.

Nutrition

Calories: 201kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 27mgSodium: 172mgPotassium: 160mgFiber: 2gSugar: 11gVitamin A: 1610IUVitamin C: 0.2mgCalcium: 40mgIron: 1mg
Keyword Healthy Sweet Potato Muffins, Sweet Potato Muffins, Whole Wheat Sweet Potato Muffins
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This recipe for Sweet Potato Muffins was originally published in May 2014. I’ve updated the post as well as the recipe and included new photos.

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Comments

    5 from 10 votes (10 ratings without comment)

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  1. Karen (Back Road Journal) says

    October 28, 2018 at 2:23 pm

    Your updated muffin sounds like a nice treat to start the day.

    Reply
    • Sweet and Savoury Pursuits says

      November 02, 2018 at 1:25 pm

      Thanks so much Karen, love baking and treating the family to delicious muffins on the weekends!

      Reply
  2. Rana says

    October 27, 2018 at 5:27 pm

    Those muffins look so delicious! And they seem easy to make! I will give it a try for sure! Thank you for the recipe Fida!

    Reply
    • Sweet and Savoury Pursuits says

      November 02, 2018 at 1:27 pm

      Thank you Rana, I really like them and so do my kids. I hope you'll enjoy them!

      Reply
  3. nancyc says

    August 22, 2015 at 2:57 pm

    I'm glad you liked these muffins, Fida–I love making them in the fall! 🙂

    Reply
    • Sweet and Savoury Pursuits says

      August 23, 2015 at 10:12 pm

      Thanks Nancy, yes they're perfect in the fall. I'm planning on making them again soon, but in mini format this time for my kids lunch boxes. Thanks for a wonderful recipe!

      Reply
  4. Cheryl says

    November 25, 2014 at 12:09 am

    Tried this this morning and the muffins turned out honestly FANTASTIC. The amount was just right too - I love recipes where they don't make you use three cups of flour and four eggs.

    Reply
    • Sweet and Savoury Pursuits says

      November 25, 2014 at 11:50 am

      Thanks so much Cheryl. I'm always happy to hear that that the recipes on my site are enjoyed by others. You made my day 🙂

      Reply
  5. lapetitecasserole says

    May 26, 2014 at 4:13 pm

    Be proud of that potato, it did a great job! Your muffing look very yummy with cinnamon,nutmeg and pecans!

    Reply
    • Sweet and Savoury Pursuits says

      May 26, 2014 at 4:36 pm

      You're right, I should be proud of that lonely potato, it gave me 6 delicious muffins 🙂

      Reply
  6. Nancy says

    May 19, 2014 at 7:46 am

    I was smitten with Nancy's recipe, too. I love that you found a way to make her recipe work for you. Your muffins look delicious! I have 2 lonely sweet potatoes calling out to me...thanks for the inspiration, I'm off to bake. 🙂

    Reply
    • Sweet and Savoury Pursuits says

      May 19, 2014 at 9:14 am

      Thanks Nancy! The muffins are really delicious, just had one now for breakfast 🙂

      Reply
  7. Patty Nguyen says

    May 19, 2014 at 12:22 am

    Sweet potato baked goods are such a treat. Your muffins look great, Fida!

    Reply
    • Sweet and Savoury Pursuits says

      May 19, 2014 at 9:11 am

      Thanks Patty!

      Reply
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