Sweet Potato Muffins

5 from 6 votes

Fluffy sweet potato muffins made with wholesome ingredients and a crunchy cinnamon sugar topping. Perfect for breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Course: Baked Goods, Breakast, Muffin

Cuisine: American

Servings:

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.

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.