Healthy Sweet Potato Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
350 kcal
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Cuisine
International
Healthy Sweet Potato Muffins
Description
This recipe uses roasted and mashed sweet potato for natural sweetness and moisture, blended with flours and leavening agents to produce tender muffins. Coconut oil or vegan butter adds fat, while cinnamon provides warm spice notes. The batter is sweetened with brown sugar or maple syrup and enriched with vanilla and almond milk.
The pecan streusel topping is made from chopped pecans, brown sugar, flour, cold butter, and cinnamon, creating a crunchy layer that complements the soft muffin below. Baking at a relatively high temperature ensures a nicely risen muffin with a golden top.
These muffins can be enjoyed warm or at room temperature, suitable for breakfast or as a snack. They offer a pleasant texture contrast between the soft interior and crisp streusel. The recipe includes options for egg replacement to accommodate dietary preferences.
Store the muffins in an airtight container at room temperature for up to 3-4 days or refrigerate up to 4 days. Freezing them for up to 3 months is also possible. Substitutions include mashed banana instead of sweet potato and maple sugar for brown sugar if avoiding refined sugars.
Ingredients
For the Muffin:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups sweet potato roasted and mashed
- 6 tbsp. coconut oil melted, or vegan butter
- 2/3 cup brown sugar or maple syrup
- 1 egg replacement or 1 egg
- 1 tsp vanilla
- 2 tbsp. almond milk
For the Pecan Streusel:
- 1 ½ cups pecans chopped
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter cold
- 1 tsp cinnamon
Instructions
- Preheat your oven to 425F and line a baking sheet with parchment. Grab 2 large sweet potatoes, halve them and poke holes into them. Coat with coconut oil spray and wrap in tin foil. Place them onto the parchment-lined baking sheet and bake for 1 hour or until perfectly creamy, caramelized, and fork-tender.
- Now, lightly coat 10-12 muffin tin liners with coconut oil spray.
- Into a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
- In a medium-sized bowl, mash your sweet potato with a fork. See video for reference. Whisk in the melted oil or butter, brown sugar or maple syrup, egg replacement or egg, vanilla, and almond milk.
- For the Streusel, add all the ingredients to a bowl and stir till well combined. You can use your hands if needed.
- Add the flour mixture to the banana mixture and stir with a wooden spoon to well combine. You can now dollop equal amounts of batter into 12 muffin cups. On top of the batter, add equal amounts of streusel by firmly packing with your fingers. Distribute the mixture evenly between all muffin cups.
Bake for 5 minutes at 425F and then for 15 minutes at 350F.
- Cool for 5 minutes in the muffin pan and remove and cool completely on the wire rack. Serve with vegan butter!
Notes
- Store muffins airtight at room temperature for up to 4 days, or refrigerate for longer freshness.
- Freeze in a sealed container for up to 3 months; thaw and reheat as needed.
- If not fond of sweet potato in muffins, mashed banana is a good substitute (about 3 bananas).
- Maple sugar can replace brown sugar to avoid refined sugar.
- Use one egg or an egg replacement depending on dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 350kcal | 18% |
| Carbohydrates | 44.1g | 15% |
| Protein | 4.2g | 8% |
| Fat | 21.8g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3.3g | 19% |
| Cholesterol | 25.7mg | 9% |
| Sodium | 280.6mg | 12% |
| Fiber | 2.6g | 10% |
| Sugar | 28.5g | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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