These healthy sweet potato muffins are delicious and easy to make. Made with simple ingredients like oatmeal and chocolate chips, they’re the perfect grab-and-go breakfast or snack for busy mornings. An easy recipe that can be prepped ahead, too!
One of my favorite ways to get my kiddos to eat more veggies is to sneak them into baked goods. It works like a charm!
My family’s latest obsession has been these sweet potato muffins — they’re both kid and husband-approved.
They’ve been a staple in my back-to-school meal prep because they’re simple, delicious, and make for a healthy breakfast or snack. And let’s be honest, having something prepped for busy mornings makes life easier.
I love mine slightly warmed up and topped with drippy nut butter!
These healthy sweet potato muffins are delicious and easy to make. A simple breakfast recipe that can be prepped ahead!
Ingredients
Scale
1 can (15 oz) Organic Sweet Potato Puree
1 cup Whole Wheat Flour
½ cup Oat Flour (or ground rolled oats)
2 Eggs
½ cup Unsweetened Applesauce
2 tablespoons Maple Syrup
2 tablespoons Melted Coconut Oil
1/4 cup Unsweetened Almond Milk or Milk of Choice
2 teaspoons Cinnamon
1 teaspoon Baking Powder
Optional: ½ cup Dark Chocolate Chips
Optional: 1/2 -1 cup Shredded Carrots
Optional: 1 tablespoon Flax Meal
Optional: 1 scoop Collagen Peptides
Instructions
Preheat oven to 350 degrees.
Add all ingredients to a large mixing bowl and mix well.
Stir in optional chocolate chips. I personally like to put 6 muffins in the muffin tin without chocolate chips and then stir in chocolate chips for the remaining 6 muffins.
Divide batter evenly into the muffin tin.
Bake for 25-30 minutes at 350 degrees. *Note, if you add 1/2 c – 1 c shredded carrots you may need to bake for an additional 5-8 minutes.
Cool muffins and enjoy!
Notes
*Store leftover, cooled muffins in the refrigerator for up to 1 week, or freeze for up to 3 months in the freezer. **If you plan to freeze the muffins, make sure they cool completely before preparing them for the freezer.
Prep Time:10 mins
Cook Time:25 mins
Category:Breakfast, Snacks
Cuisine:Muffins
Sweet Potato Muffins FAQs
Are Sweet Potato Muffins Good For You?
These sweet potato muffins are loaded with nutrients. Sweet potatoes are packed with beta-carotene which helps with vision and is converted in Vitamin A in the body. They also are a great source of fiber.
Can You Make These Sweet Potato Muffins Gluten Free?
This recipe calls for 1 cup of whole wheat flour and 1/2 cup oat flour, but you can substitute 1 cup of oat flour and 1/2 cup of either almond flour or coconut flour to make this recipe gluten free.
Can I Used Canned Sweet Potato?
Yes! This recipe calls for canned sweet potato and is my preferred ingredient as it’s easy to come by. That said, you can also substitute mashed sweet potato (cooked by either roasting or steamed, then cooled). Not a fan of sweet potato? Substitute canned pumpkin or squash.
Healthy Muffins With Sweet Potato
These sweet potato muffins are loaded with nutrient-dense, simple ingredients. Here’s what you need:
Sweet potato puree
Flour
Eggs
Applesauce
Maple syrup
Coconut oil
Milk
Cinnamon
Baking powder
Option to add chocolate chips and shredded carrots if you’d like! Don’t love sweet potato? Try subbing canned pumpkin or butternut squash.
I recommend using a silicone muffin pan as the muffins will pop right out. This makes clean up a breeze! I also use a silicone muffin tin to make my Baked Egg Cups.
This post does include affiliate links and I do earn a small commission on products purchased using these links. All words and opinions are my own. Thank you for supporting Nourish Move Love.
6 comments
A tasty healthy muffin. I ate one without nut butters suggested and one with. Both good, but the nut butter brings it up a notch! Yum!
Hi Stacy! So glad you gave these muffins a try and enjoyed then! -Lindsey
Hi! Do you have a substitute for the whole wheat flour to make it gluten free?
Hi Lauren! I personally haven’t tried making it with another kind of flour, but I’m pretty sure using 1c oat flour + 1/2c almond flour or coconut flour would work just fine to make this recipe gluten free! I hope that helps! -Lindsey
Hi Lindsay! You mentioned using canned sweet potato for making baby food. Do you have a post about making your own baby food? I have a 3 month old so we are not there yet but I would love to reference that when he does!
Hi Leah! Congrats on your babe and I hope you’re doing well mama! I don’t have a post specifically on making my own baby food, maybe I’ll share more about that this second time around. But we did a mix of baby-led weaning + homemade purees. Some great + easy starter options — frozen peas + carrots, thaw + puree, add avocado, or mixtures like canned pumpkin/sweet potato/squash alone or add carrots or maybe a little applesauce to sweeten. Super simple, I would make them in bulk and then freeze them in ‘cubes’ in silicon ice cube tray. Then pop a couple cubes out to thaw or heat up and add a little breastmilk if you want and there you go! I hope that helps! Lindsey
A tasty healthy muffin. I ate one without nut butters suggested and one with. Both good, but the nut butter brings it up a notch! Yum!
Hi Stacy! So glad you gave these muffins a try and enjoyed then! -Lindsey
Hi! Do you have a substitute for the whole wheat flour to make it gluten free?
Hi Lauren! I personally haven’t tried making it with another kind of flour, but I’m pretty sure using 1c oat flour + 1/2c almond flour or coconut flour would work just fine to make this recipe gluten free! I hope that helps! -Lindsey
Hi Lindsay! You mentioned using canned sweet potato for making baby food. Do you have a post about making your own baby food? I have a 3 month old so we are not there yet but I would love to reference that when he does!
Hi Leah! Congrats on your babe and I hope you’re doing well mama! I don’t have a post specifically on making my own baby food, maybe I’ll share more about that this second time around. But we did a mix of baby-led weaning + homemade purees. Some great + easy starter options — frozen peas + carrots, thaw + puree, add avocado, or mixtures like canned pumpkin/sweet potato/squash alone or add carrots or maybe a little applesauce to sweeten. Super simple, I would make them in bulk and then freeze them in ‘cubes’ in silicon ice cube tray. Then pop a couple cubes out to thaw or heat up and add a little breastmilk if you want and there you go! I hope that helps! Lindsey