4.9 from 51 votes
Sweet Potato Muffins
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 191 kcal
Course:
Breakfast , Snacks
Cuisine:
gluten-free
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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.