Sweet Potato Muffins
These sweet potato muffins are a delicious and nutritious breakfast or snack option! They are made with simple ingredients and baked until golden brown and fluffy. These muffins are mixed in a blender and ready in less than 30 minutes! These healthy muffins are moist and flavorful, with a hint of sweetness from the sweet potatoes and spices. They are also a good source of vitamins A and C, potassium, and fiber!
Why You’ll Love This Recipe
There are many reasons why you will love this recipe for sweet potato muffins. Here are a few of them:
- They are easy to make.
- The ingredients are simple and the instructions are straightforward.
- You can have these muffins on the table in under 30 minutes.
- The sweet potatoes add a moist and flavorful twist to classic muffins.
- The spices give them a warm and cozy taste that is perfect for fall and winter.
- They are nutritious. Sweet potatoes are a good source of vitamins A and C, potassium, and fiber.
- These muffins are a great way to start your day off right.
- Serve for breakfast, brunch, an afternoon snack, or healthier dessert. I love eating these after dinner!
- They are versatile.
- You can customize these muffins to your liking.
- Add in different spices, nuts, or dried fruits. You can also make them into mini muffins for a quick and easy snack.
- This recipe is gluten free, dairy free, and refined sugar free.
- Check out these Gluten Free Pumpkin Muffins for another healthy muffin recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for sweet potato muffins. Scroll down to the recipe card for full ingredients list and instructions.
Use roasted mashed sweet potatoes. The only perfect substitute is pumpkin purée. Do not use raw sweet potatoes.
Three eggs help bind the muffins together. For a vegan option, try these Vegan Pumpkin Muffins!
A teaspoon of vanilla extract adds to the cozy flavor.
Melted coconut oil adds moisture. Use refined coconut oil for a neutral flavor. Unrefined coconut oil tastes like coconut.
For gluten free, use gluten free 1 to 1 flour. I love King Arthur Flour and Bob’s Red Mill for all my baking recipes. If you are not gluten free, all purpose flour works well too.
Baking soda and baking powder help leaven these muffins.
Coconut sugar adds sweetness. It is a great healthier sugar alternative. If needed, use brown sugar.
Cinnamon adds a classic fall flavor! These healthy muffins are so warm and cozy.
Lastly, fold in some mini chocolate chips or regular chocolate chips. I love adding dark chocolate chips to these muffins!
Taste & Texture
Sweet potato muffins have a moist and fluffy texture with a hint of sweetness from the sweet potatoes. The combination of sweet potato and chocolate is delicious!
The spices add a warm and cozy flavor that is perfect for fall and winter.
These muffins are not too sweet, so they are a great option for breakfast or a snack!
How to Make
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray a muffin pan with nonstick spray.
Add all ingredients except chocolate chips to a food process or blender.
Blend on high until smooth and creamy.
Fold in the chocolate chips.
Divide the batter into the muffin pan. Fill about ¾ of the way full. Garnish with a few extra chocolate chips on top.
Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
Finally, remove the pan from the oven. Allow the sweet potato muffins to cool for 10 minutes in the pan. Then, carefully remove the muffins.
Expert Tips & Tricks
Here are a few expert tips and tricks for making the best sweet potato muffins.
Generously spray the muffin tin with nonstick spray to prevent sticking.
Use ripe sweet potatoes. Ripe sweet potatoes will be soft and have a deep orange color.
There are several ways to cook sweet potatoes. I highly recommend taking the time to oven roast them. They become caramelized and naturally sweeter.
Fill each muffin filling about ¾ of the way full.
Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean. Do not bake any longer.
Let the muffins cool completely before storing them. This will help them keep their shape.
Ways to Cook Sweet Potato
There are a few different ways to cook sweet potatoes for muffins. Here are a few options.
- Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potatoes with a fork and wrap them in tin foil. Place them on a rimmed baking pan and bake them for 1 hour, or until they are soft.
- Microwave the sweet potatoes on high for 5 to 7 minutes per potato, or until they are soft. This is great for a quick option, but my least favorite way to cook sweet potatoes.
- Steam the sweet potatoes for 15 to 20 minutes, or until they are soft. Be sure to make sure all excess water is squeezed out.
- Although you can boil sweet potatoes, this method adds unnecessary water.
- Feel free to cook the sweet potatoes in your Instant Pot. They only need about 10 minutes of high pressure.
Flavor Variations & Add Ins
You can easily customize the flavor of your sweet potato muffins by adding different spices, nuts, or dried fruits. Here are a few ideas.
- Add 1/2 teaspoon of nutmeg to the batter for a classic sweet potato muffin flavor.
- Add 1/2 cup of chopped walnuts to the batter for a nutty crunch.
- Or, add 1/2 cup of dried cranberries to the batter for a tart and fruity flavor.
- Add 1/4 cup of chopped chocolate bars to the batter for a sweet and decadent treat.
You can also add other add-ins to your sweet potato muffins, such as:
- Shredded coconut
- Pumpkin seeds
How to Serve & Store
Sweet potato muffins are delicious on their own, but they can also be served with a variety of toppings.
Try topping them with butter, maple syrup, peanut butter, or Nutella.
Add a muffin to a bowl of yogurt with granola.
Store these muffins in an airtight container for up to 4 days.
Freeze for up to 2 months. Thaw before eating.
Frequently Asked Questions
Peel the sweet potatoes after baking. The peels will slide off easily.
Boiling sweet potatoes is much faster than baking. However, boiling is not suitable for this recipe. It will add too much water to the sweet potatoes.
No, yams and sweet potatoes are not the same thing. They are two different vegetables that are often confused with each other. Yams are native to Africa and Asia. They have a rough, brown skin and a dry, starchy flesh. Yams have a slightly nutty flavor and are often used in savory dishes.
Sweet potatoes are native to the Americas. They have a smooth, reddish skin and a sweet, creamy flesh. They are typically smaller than yams and are often used in sweet dishes.
Yes, feel free to use all purpose flour if you are not gluten free.
Food Processor: I have owned this food processor for a few years. I have made hundreds of muffin recipes in it!
Pyrex Glass Measuring Cups: These measuring cups are easy to use.
Muffin Pan: This is my favorite muffin pan.
Check out all of my kitchen favorites!
You May Also Like
- Protein Banana Muffins
- Pumpkin Banana Muffins
- Protein Pumpkin Muffins
- Sourdough Muffins
- Gluten Free Blueberry Muffins
If you make this chocolate chip sweet potato muffin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Sweet Potato Muffins
- First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Heavily spray a muffin pan with nonstick spray.
- Add all ingredients except chocolate chips to a food process or blender.
- Blend on high until smooth and creamy.
- Fold in the chocolate chips.
- Divide the batter into the muffin pan. Fill each cavity about ¾ of the way full. Dot with a few extra chocolate chips on top.
- Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
- Finally, remove the pan from the oven. Allow the sweet potato muffins to cool for 10 minutes in the pan. Then, carefully remove.
- This recipe works well with pumpkin purée instead of mashed sweet potatoes as well.
- Use gluten free 1 to 1 flour to keep this recipe gluten free. If you are not gluten free, feel free to use regular all purpose flour.
- Both coconut sugar and brown sugar work well.
- Fill each muffin cavity about ¾ of the way full.
- Bake until a toothpick inserted comes out clean. Do not overbake. Mine are usually done right at 16 minutes.
- Store muffins in an airtight container for up to 4 days.
- Freeze for up to 2 months.
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