Sweet Potato Muffins
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These healthy sweet potato muffins are soft, perfectly spiced, and just the right amount of sweet. They’re simple to make and so satisfying for breakfast or as a snack.
Every fall I end up with more sweet potatoes than I know what to do with, and that’s how these muffins came to life. They’re soft, cozy, and lightly spiced with cinnamon and ginger.
If you’ve tried my healthy pumpkin muffins, these have a similar vibe, but the sweet potato adds a little more natural sweetness and moisture. The crunchy cinnamon sugar top makes them feel like a treat, but they’re still made with wholesome ingredients so I never feel guilty sneaking one for breakfast… or two.
Why I Love These Muffins
There’s something special about this sweet potato muffin recipe that makes them hard to resist:
- Boost of nutrition – Between the sweet potatoes and Greek yogurt, these muffins are loaded with vitamin A, fiber, and a little extra protein, so they’re more satisfying than your average muffin.
- Meal prep friendly – They keep well, so I love baking a batch on Sunday to have breakfasts and snacks ready for the week.
- Wholesome comfort – The sweet potato and warm spices make them feel cozy, but they’re still light enough to enjoy anytime. Pair one with a warm drink (I love them with my healthy homemade pumpkin spice latte) and you’ve got the perfect fall moment.
Ingredients Needed
- whole wheat pastry flour – gives you that light, fluffy texture like all-purpose flour but with more nutrients. I love Bob’s Red Mill whole wheat pastry flour.
- sweet potato – the star ingredient that adds moisture, natural sweetness, and flavor. You can use mashed baked sweet potato or sweet potato puree. Just make sure the only ingredient is sweet potato! Farmers Market organic puree is a great option.
- Greek yogurt – keeps the muffins moist and adds a boost of protein. I recommend full-fat for the best texture, but 2% works too.
- coconut sugar – a less refined sweetener that pairs perfectly with the warm spices.
- avocado oil or olive oil – both help keep these muffins extra moist and fluffy.
- warm spices – cinnamon and ginger bring that cozy fall flavor.
- cinnamon sugar topping – just a quick mix of coconut sugar and cinnamon for a sweet, crunchy finish.
Find the full ingredient list with measurements in the recipe card below.
Variations + Mix-Ins
Muffins are one of my favorite things to play around with, and this sweet potato muffin recipe is no different. You can keep them simple as written or switch things up depending on what you’re craving.
- Nutty crunch: Fold in chopped pecans or walnuts for extra texture.
- Chocolate lovers: Stir in a small handful of dark chocolate chips for a richer treat.
- Extra fiber: Add 2 tablespoons of ground flaxseed or chia seeds to the batter.
- Kid-friendly mini muffins: Divide the batter into a mini muffin tin and reduce the bake time to 10–12 minutes.
How to Make Sweet Potato Muffins
This sweet potato muffin recipe comes together in just a few easy steps. Here’s a quick look at the process before you dive into the recipe card.
Step 1: Prep your oven and muffin tin, then whisk the dry ingredients together.
Step 2: Mix the wet ingredients in another bowl until smooth.
Step 3: Combine the dry and wet mixtures gently.
Step 4: Stir together coconut sugar and cinnamon for the topping.
Step 5: Fill your muffin tin with the batter and sprinkle with the topping.
Step 6: Bake until golden and a toothpick comes out clean. Cool before enjoying.
Tips for the Perfect Muffins
- Don’t overmix: Once you add the wet ingredients to the dry, stir just until everything is combined. A few streaks of flour are totally fine! Overmixing is what makes muffins tough instead of tender.
- Make your own puree: If you’ve got the time, roast a couple sweet potatoes and mash them up. The flavor is deeper and sweeter than canned, and it makes these muffins taste extra cozy.
- Check doneness early: Ovens can be sneaky. Start checking your muffins around the 18-minute mark so they stay soft and moist instead of drying out.
How to Store Leftovers
These muffins store really well, which makes them great for meal prep. Keep them in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
For longer storage, freeze in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw at room temperature or warm up in the microwave for 20–30 seconds.
Frequently Asked Questions
Yes! Just make sure the only ingredient listed is sweet potato. I often use the Farmers Market organic brand when I don’t have homemade puree on hand.
Start checking at 18 minutes. Insert a toothpick in the center of a muffin — if it comes out clean or with a few crumbs, they’re ready.
I haven’t test a gluten-free flour, but I believe it would work just fine. I’d use a 1:1 gluten-free baking blend. Bob’s Red Mill makes a good one.
More Muffin Recipes
More Sweet Potato Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Muffins
Ingredients
- 1 ¾ cups whole wheat pastry flour, or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 cup sweet potato puree, or mashed sweet potato
- 2 large eggs
- ⅔ cup coconut sugar
- ½ cup full fat Greek yogurt
- 3 Tablespoons avocado oil , or olive oil
- 1 teaspoon vanilla
Topping
- 1 Tablespoon coconut sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
- Combine the flour, baking powder, baking soda, cinnamon, ground ginger and salt in a medium mixing bowl.
- Whisk together the sweet potato puree, eggs, coconut sugar, greek yogurt, oil and vanilla in a large bowl.
- Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
- In a small bowl mix coconut sugar and cinnamon for the topping.
- Divide the batter evenly between muffin cups and top with coconut sugar cinnamon topping. Bake muffins for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely on a wire rack.
Notes
- Sweet potato: You can use canned or homemade sweet potato puree. If you’re baking your own, let it cool fully before mashing so the batter stays light and fluffy.
- Storage: Keep muffins in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. They also freeze well for up to 3 months.
- Gluten-free option: I didn’t test these muffins with a gluten-free flour mix but you should be able to swap a gluten-free all purpose blend for the flour in this recipe. My favorite is Bob’s Red Mill 1:1 Gluten-Free Flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These muffins are amazing!!!!!
So glad you loved this recipe, Hayley! Thanks for the review!
I’ve not made this yet, but I want to! However, I’m a single person. Can these be frozen?
so yummy! love these muffins!
Yay! I am so glad you are loving these muffins, Helen. Thank you so much for your review + star rating, I really appreciate it!
I thought I would give these a try as I have never heard of sweet potato muffins before.
They are so good! A little change I did was I did one cup large flake oats and 3/4 whole wheat pastry flour and they turned out great.
Thanks for the new recipe – they are going into my many muffins rotation!
Sounds amazing, Cyni! I am so glad you’re loving this recipe and it turned out amazing for you. Thank you for sharing your review & star rating, I truly appreciate it!
These muffins are delicious! I made them for my toddler in a mini muffin pan and he really likes them – but I keep sneaking them myself 😉
Oh love this idea. How long did you bake them for in the mini pan? Glad these are a hit! Thanks for your review + star rating, I really appreciate it!
If I wanted more protein and wanted to add unflavored protein powder would I need to adjust some of the flour?
Hi Paige – I haven’t tested this recipe with protein powder. Adding protein powder could possibly change the texture of the muffins, certain protein powders soak up more liquid than others. I would need to retest these with protein powder to give you proper quantities. I highly recommend my Chocolate Protein Muffins or Blueberry Protein Muffins a try! Hope that answers your question.
That helps a ton! I bought a book to try to do my own experiments since Im not sure all the science behind baking. I have been on the search for a high protein muffin. I mill my own grains so its been hard trying to find the right recipe. I love all your recipes so will play around with this and try your others. Thanks so much for the quick reply.
Of course! Happy to help!