Sweet Potato Muffins

Last Updated: July 12, 2020

This easy recipe for Sweet Potato Muffins combines whole wheat flour and sweet potatoes for a healthy 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.

The recipe for this post is adapted from this recipe I found on NancyC. The recipe I included in my original post was for 6 muffins. For this updated post, I doubled the recipe to make a dozen. I also made these Sweet Potato Muffins healthier. 

Since sweet potatoes are naturally sweet, it was easy to cut back on the 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 these Sweet Potato Muffins with cinnamon, nutmeg and ginger. They make a healthy breakfast, snack or treat.

How to Make this Recipe

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 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.

If you would like to bake a more savoury sweet potato recipe, these tasty sweet potato biscuits make a great side to a roast chicken or turkey dinner. Enjoy!

More ways to make Sweet Potato Muffins

• 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

If you make this recipe let me know how it went for you in the comment section below. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Sweet Potato Muffins

Adapted from NancyCreative

This easy recipe for 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 6 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 18 mins

Total Time 38 mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 201 kcal

Ingredients

  

1x2x3x

• 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

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 1/2 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. Omit nuts from muffin recipe when making 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, Potato Muffins, Sweet Potato Muffins, Whole Wheat Sweet Potato Muffins

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

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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