With a fluffy texture, a naturally sweet flavor, and a hint of cozy spices, these Sweet Potato Muffins are a new favorite veggie muffin in our house!

sweet-potato-muffins-in-muffin-pan

Sweet Potato Muffins

These easy muffins are a great option for breakfast, snack or to serve as a simple side with chili or soup. Once the sweet potato is prepared—you can roast it at home or start with canned sweet potato puree—making the muffins is as simple as stirring the ingredients together in a bowl.

The result is a homemade batch of muffins that are so darn good topped with a little butter and honey (or on their own if you’re more of a purist!).

TIP: We like these for breakfast, snack, or as part of an easy cold lunch.

ingredients-in-sweet-potato-muffinsIngredients You Need

To make this recipe, you’ll need:

  • Mashed sweet potato, very smooth and cool or at room temperature. I usually use homemade mashed sweet potatoes, but you could use canned sweet potato puree too.
  • Milk: Dairy or unsweetened plain nondairy works here.
  • Unsalted butter
  • Maple syrup: You could use honey if you prefer.
  • Egg
  • Vanilla extract
  • All purpose flour: I like to use a mix of flours in this recipe so it’s both light and also has some of the nutrients from the whole wheat flour.
  • Whole wheat flour
  • Baking soda: This is key to making sure they bake through well, so be sure that yours is fresh.
  • Cinnamon
  • Salt
  • optional: chocolate chips or lemon zest

TIP: The baking soda is crucial in this recipe since it helps the batter rise nicely even though the batter is very thick. Be sure to check to make sure yours isn’t expired!

how-to-make-sweet-potato-muffins-step-by-step

Step-by-Step Instructions

Here’s a look at how to make these muffins. Scroll down to the bottom of the recipe for the full information.

  1. Stir together the wet ingredients, going slowly to get everything well combined.
  2. Stir in the dry ingredients.
  3. Portion into a muffin tin.
  4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: I use a spatula to stir the batter together. It’s fairly thick due to the sweet potato, so be gentle but firm to mix it together.

What’s the best sweet potato to use in muffins?

To make the mashed sweet potato, you can make Mashed Roasted Sweet Potato or Crockpot Sweet Potatoes. Blend them very smooth in the blender or in a food processor and be sure to let them cool fully before you add them to the batter.

You can prep the sweet potatoes 3-5 days ahead of time and store in an airtight container in the fridge until ready to use. You can also use store bought sweet potato puree.

cut-up-sweet-potato-muffins-on-plate

Flavor Additions

You can stir in a handful of chocolate chips to the batter. Or add 2 tablespoons fresh lemon zest. Don’t do both, just pick one or the other! They both lend a nice flavor boost to the muffins.

How to Store

Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or in the freezer in a zip top freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.

Best Tips for Success

  • Be sure to puree the sweet potatoes fully before starting the batter. I usually run it through my blender to make sure it’s smooth and lump free.
  • You can also use store bought sweet potato puree.
  • Add fresh lemon zest or chocolate chips to add more flavor.
  • Use pumpkin pie spice instead of cinnamon if you prefer.
  • Gluten-free: Use cup for cup gluten-free flour in place of the wheat flours.
  • Dairy-free: Use nondairy unsweetened plain milk and vegetable oil for the butter.
  • Egg-free: Omit the egg. Increase the milk to 1 ¼ cups. Bake as directed.
  • The baking soda is crucial in this recipe since it helps the batter rise nicely even though the batter is very thick. Be sure to check to make sure yours isn’t expired!
  • You may also like Pumpkin Oatmeal Muffins, Mini Pumpkin Cupcakes, Sweet Potato Cookies, and Veggie Muffins.

I’d love to hear your feedback on this recipe, so comment below and give it some stars if your family enjoys them!

This post was first published October 2020.

sweet-potato-muffins-in-pan

Fluffy Sweet Potato Muffins

Plan to prepare the sweet potatoes at least an hour—and up to 3 days ahead—before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add ¼ cup brown sugar if desired to make them sweeter.
4.95 from 20 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Snack
Calories 145kcal
Servings 12

Ingredients

  • 1 cup mashed sweet potato (very smooth and cool or at room temperature)
  • 1 cup milk
  • 1/4 cup melted unsalted butter (slightly cooled; ½ stick)
  • 1/4 cup maple syrup
  • 1 egg (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon (or pumpkin pie spice
  • 1/4 teaspoon salt
  • optional: chocolate chips or fresh lemon zest

Instructions

  • Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
  • Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
  • Stir in the flours, baking soda, cinnamon, and salt.
  • To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
  • Divide among the prepared muffin tin, using about ¼ cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
  • Serve slightly warm or at room temperature.

Video

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or in the freezer in a zip top freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
  • To make the mashed sweet potato, you can make Mashed Roasted Sweet Potato or Crockpot Sweet Potatoes. Do this step ahead of time (even up to three days ahead if you store it in an airtight container in the fridge) so that the sweet potato is cool when you make the muffin batter.
  • Be sure to puree the sweet potatoes fully before starting the batter. I usually run it through my blender to make sure it’s smooth and lump free.
  • You can also use store bought sweet potato puree.
  • Add 2 tablespoons fresh lemon zest to add more flavor OR a handful of chocolate chips to the batter.
  • Use pumpkin pie spice instead of cinnamon if you prefer.
  • Gluten-free: Use cup for cup gluten-free flour in place of the wheat flours.
  • Dairy-free: Use plain unsweetened nondairy milk and vegetable oil instead of butter.
  • Egg-free: Omit the egg. Increase the milk to 1 ¼ cups. Bake as directed.

Nutrition

Serving: 1muffin, Calories: 145kcal, Carbohydrates: 21g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 252mg, Potassium: 126mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1744IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. These came out great and fun recipe to try. My son gave them 2 thumbs up until I confessed it was sweet potato and then changed his rating lol.

    I left them to cool for a few hours before putting them in the fridge and they got moldy I think. Super bright green spots formed unless it was some other reaction? Thoughts?

    1. Hmmm, I have had that happen with muffins that had baking soda or powder and sunflower seed butter, but not with this recipe. I suspect it was something to do with the leavening though and not mold (that would have been really unusually fast for mold!)

  2. 5 stars
    I made your sweet potato muffins with purple sweet potatoes, I added the Brown sugar but omitted the chocolate and spices. I divided the recipe into 6 muffins in a silicone muffin Pan and cooked it for 40 minutes. Perfect for this 74 year toddler !

  3. I think these must certainly need the chocolate chips or something. The maple syrup isn’t enough of a sweetener and ours came out very bitter tasting. Edible, but not at all sweet.

  4. 5 stars
    I’ve been making these for my family and we absolutely love them!

    I was wondering have you ever tried adding any kind of ground turkey or ground chicken? I have a 19-month-old and for the past month she has refused essentially any meat or beans and I’m trying to find a way to sneak them in was wondering if this muffin might be good for that?

    1. I’m glad to hear that! I haven’t tried adding meat to this and I worry about both taste and texture. Maybe you could add one or the other to one of my savory muffins like my Pizza Muffins or Veggie Muffins? That seems like a more natural fit to me.

  5. 5 stars
    These are really good! I made them with raisins that I soaked for a bit before using to make them juicy. I also subbed rye flour for some of the whole wheat flour. I felt that these taste wholesome and satisfying without tasting too “good for you”, if you know what I mean. The kiddo likes them too!

  6. 4 stars
    Made these today and my toddler loves them! I made them plain but I’d definitely do the zest or chocolate chips next time. For an adult they’re a little bland so I could taste some of the baking soda at the end of each bite. But I’d totally make them again with the additions!

    1. I haven’t tried it so I can’t say for sure that it would work the same. I suspect they would hold together fine, but they will be a lot denser I think. Let me know if you try it!

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