Sweet Potato Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
191 kcal
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Cuisine
gluten-free
Sweet Potato Muffins
Description
Sweet Potato Muffins combine pureed sweet potato with oat flour, eggs, maple syrup, and olive oil, spiced with cinnamon and nutmeg. Baking powder helps the muffins rise, producing a tender crumb with a moist center. Optional add-ins such as chopped pecans or chocolate chips provide texture contrasts. The batter is portioned evenly and baked to firmness with lightly risen tops. Cooling before eating allows flavors and texture to set. The muffins can be refrigerated for up to five days or frozen for up to three months, reheating to regain softness. Variations include a vegan version replacing eggs with increased flour and oil quantities. These muffins provide a balance of natural sweetness, root vegetable nutrition, and spice warmth.
Ingredients
- 1 cup sweet potato puree
- 2 large egg
- ¾ cup maple syrup
- ¼ cup olive oil
- 1 ½ cups oat flour (certified gluten-free, if needed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt fine sea salt
- ½ cup pecan optional mix-in, chopped, or chocolate chips
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 12 muffin liners.
- In a large bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well.
- Add in the oat flour, cinnamon, nutmeg, baking powder, and salt. Stir well until the batter looks relatively uniform. (It's okay if you see small chunks of baked sweet potato.) Fold in the chopped pecans or chocolate chips, if desired.
- Use a heaping 1/4 cup measure to divide the batter evenly among the 12 muffin cups. Top each muffin with extra chopped pecans or chocolate chips, if you'd like.
- Bake at 350ºF for 25 minutes, or until the centers of the muffins rise and feel firm to a light touch. Let the muffins cool in the pan for at least 20 minutes before serving. They taste best when they reach room temperature.
- Muffins can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months. Let them come to room temperature again for the best flavor and texture.
Notes
- Nutrition information given is an estimate for one muffin without optional add-ins.
- To make vegan muffins, omit eggs and increase flour to 2 cups and oil to 1/3 cup, preferably using refined coconut oil.
- These muffins keep well for up to 5 days in the fridge and freeze for up to 3 months.
- Allow muffins to cool and come to room temperature for the best texture before serving.
- The recipe was updated in November 2023 to improve muffin quality while retaining the original version as an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 121mg | 5% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 4529IU | 91% |
| Vitamin C | 5mg | 6% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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