This easy recipe for healthier Sweet Potato Muffins combines whole wheat pastry flour 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.Jump to Recipe Print Recipe
The recipe for this post is adapted from this recipe I found on NancyC. My original post for this recipe was only for 6 muffins, so for this updated post, I doubled the recipe to make a dozen muffins.
I also made these Sweet Potato Muffins healthier by cutting back on the sugar. Since sweet potatoes are naturally sweet, it was easy to reduce the amount of sugar without affecting the taste. I also reduced the amount of oil I used and the muffins still came out delicious, tender and moist.
I included pecans and spiced them with cinnamon, nutmeg and ginger. I think you'll find these muffins are a great option for a healthy breakfast, snack or treat for the entire family.
How to Make these 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.
To cook them 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.
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 use in these muffins.
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.
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.
A Great Snack for Toddlers and Kids
These healthier muffins also make a great breakfast or snack option for toddlers and kids. If you want smaller portions, simply bake these muffins in a mini muffin tin to have baby-sized muffins you can give your toddlers and young children. Though I would strongly recommend omitting the nuts in this recipe to avoid any choking risks.
Variations to this Recipe:
- Substitute 1/2 cup of whole-pastry flour with 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.
More Muffins Made with Whole Wheat Flour
- 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
- Whole Wheat Double Chocolate Zucchini Chai Muffins
Sweet Potato Muffins
- 1 cup mashed sweet potato + 2 Tbs. water
- 1-1/2 cups whole wheat pastry flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. table salt
- 2 large eggs
- 1/2 cup light brown sugar packed
- 2 tbsp pure maple syrup
- 1/3 cup light olive oil
- 1/2 cup toasted pecan pieces optional
- *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.
- Make sure to peel the sweet potatoes before you cook them if you use the steaming or boiling method.
- If you like, you can substitute 1/2 cup of whole-pastry flour with oat flour.
- For a refined sugar-free muffin, replace the brown sugar with coconut sugar.
- For nut allergies, omit nuts from recipe
- Omit nuts from muffin recipe when making for toddlers.
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.