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Healthy Sweet Potato Muffins
4.6 from 75 votes

Healthy Sweet Potato Muffins

Healthy Sweet Potato Muffins use mashed sweet potato and almond butter as a moist base combined with eggs, maple syrup, and warm spices. Leavened with baking powder and baking soda, these muffins are soft and flavorful with an optional addition of chocolate chips for sweetness.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 10 Muffins
Calories: 271 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup sweet potato mashed
  • 1 cup almond butter unsweetened
  • 2 egg large
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla extract pure
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger optional
  • 1/2 tsp salt sea salt
  • ½ cup chocolate chips optional

Instructions

    Cup of Yum
  1. Cook the sweet potato using your preferred method. I like to peel a large sweet potato, chop it into chunks, and boil it for about 20-25 minutes. You can also roast the sweet potato. You can cook the sweet potato up to 5 days ahead of time and store it in an airtight container in the refrigerator until you’re ready to bake.
  2. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin papers.
  3. Once cool enough to handle, mash 1 cup worth of sweet potato using a potato masher. Transfer the pureed sweet potato to a large mixing bowl.
  4. Add the almond butter, eggs, pure maple syrup, and vanilla extract to the large bowl with the mashed sweet potato (the wet ingredients). Mix well until all of the wet ingredients are combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 to 60 seconds until it becomes easy to stir.
  5. Add the baking powder, baking soda, ground cinnamon, ground ginger, and sea salt to the mixing bowl (the dry ingredients) and mix well to combine.
  6. Stir in the chocolate chips. The batter will appear fairly runny. This is normal.
  7. Transfer the muffin batter to the muffin tin, filling the muffin cups ¾ of the way up.
  8. Bake on the center rack of the oven for 22 to 30 minutes, or until the muffins test clean.
  9. Muffins are fully cooked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. You can insert a meat thermometer into the center of the muffin to verify for doneness if you’d like.
  10. Allow the muffins to cool completely before removing a muffin wrapper and enjoying one or seven.

Notes

  • Any well-stirred nut or seed butter can be used; tahini is a suitable alternative.
  • Cook the sweet potato up to 5 days ahead and store it airtight in the refrigerator before baking.
  • If almond butter is chilled and hard, warm it briefly in the microwave until easy to stir.

Nutrition Information

Serving 1Muffin Calories 271kcal (14%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 5g (25%) Cholesterol 42mg (14%) Sodium 276mg (12%) Fiber 4g (16%) Sugar 18g (36%)

Nutrition Facts

Serving: 10 Muffins

Amount Per Serving

Calories 271

% Daily Value*

Serving 1Muffin
Calories 271kcal 14%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 5g 25%
Cholesterol 42mg 14%
Sodium 276mg 12%
Fiber 4g 16%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.