Sweet Potato Muffins

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1 cup sweet potato puree; 2 large eggs; ¾ cup maple syrup; ¼ cup olive oil; 1 ½ cups oat flour; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 2 teaspoons baking powder; ½ teaspoon fine sea salt; ½ cup chopped pecans or chocolate chips

User Reviews

4.9

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12
Calories
191 kcal
Course
Breakfast, Snacks
Cuisine
gluten-free

Sweet Potato Muffins

Dana Benson

Report

Sweet Potato Muffins are a nourishing breakfast or snack on the go that tastes like Fall! They have a fluffy texture and are naturally gluten-free.

Share:

I Made This!

38 people made this

Print

11 people printed this

Save this

30 people saved this

Ingredients

Servings

1 cup sweet potato puree
2 large eggs
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 fine sea salt
½ cup chopped pecans or chocolate chips (optional mix-in)

Add to Shopping List

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 is for 1 of 12 muffins, without the optional mix-ins. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.
Make it Vegan: Omit the eggs, then increase the flour to 2 cups total, and increase the oil to 1/3 cup total. You can use melted coconut oil if you prefer. (Use refined coconut oil to avoid a coconut flavor.)
Update Note: This recipe was updated in November 2023 to make a better muffin that you could be proud to serve to guests. If you prefer the original recipe, you can find that here.

Nutrition Information

Show Details

Calories 191kcal (10%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 31mg (10%) Sodium 121mg (5%) Potassium 291mg (8%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 4529IU (91%) Vitamin C 5mg (6%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition 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%