These Sweet Potato Muffins are fluffy, moist and made with real sweet potatoes. The muffins are perfect for breakfast, snacking or dessert!
These muffins are super soft and fluffy and the crumb topping is just the best. I used real sweet potato in this recipe which helps sneak in some veggies, but you can't tell.
These muffins are dairy free and full of lots of cinnamon and maple syrup that pair so well with the sweet potato.
- Sweet potatoes- I used two medium-sized sweet potatoes or 1 ½ cups mashed.
- Flour- I used all-purpose flour for these muffins, but if you want to make these gluten-free, you can use a 1:1 gluten-free flour.
- Maple syrup- maple syrup pairs really well with sweet potatoes, but you can also use honey in this recipe.
- Coconut oil- coconut oil is a mild-flavored oil and usually my go-to when I am baking. Make sure it is melted and cooled.
- Brown sugar- this muffin recipe uses a little bit of brown sugar in the crumb topping.
Gather the following items and let's start baking:
- Muffin tin
- Muffin liners or cooking spray
- Large mixing bowl
- Measuring cups and spoons needed: 1 teaspoon, ½ teaspoon, 1 cup, ¼ cup and ½ cup.
- Mixing utensil- whisk or spatula
- Cooling rack
Begin by preheating the oven to 350 degrees F, then grease a muffin tin with cooking spray or line with muffin liners.
Add all of the ingredients to a large bowl and mix everything to combine. Don't overmix the batter.
Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
Next, let's make the crumb topping by adding a ¼ cup each of flour, melted coconut oil and brown sugar to a small bowl. Mix to combine. The mixture should be forming clumps and hold together when pinched between two fingers.
Scatter the crumb topping over the top of the muffins.
Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Allow them to cool on a cooling rack for about 15 minutes and enjoy!
The potatoes can be cooked in either the oven or the microwave. If roasting in the oven, preheat it to 450 degrees F and pierce the potatoes with a knife or fork 3-4 times. Place sweet potatoes on a lined baking sheet and roast for 45-50 minutes, until soft. If using the microwave, pierce the potatoes 3-4 times and cook for 3-4 minutes, flip the potato and cook for another 3-4 minutes, until soft. Cut the potatoes in half and allow to cool for about 10 minutes before removing the skin and then mash.
These muffins can be stored in an airtight container or bag in the fridge for up to a week or in a freezer-safe container for about 3 months. Allow the muffins to defrost at room temperature for about one hour.
Yes, instead of fresh sweet potatoes, you can use canned sweet potato purée. Just make sure it is unsweetened.
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Sweet Potato Muffins
- 1 ½ cups or two medium-sized sweet potatoes cooked and cooled, then mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup maple syrup
- ¼ cup coconut oil melted and cooled
- ¼ cup all-purpose flour
- ¼ cup coconut oil melted
- ¼ cup brown sugar
- Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray or line with muffin liners.
- Add all of the ingredients to a large bowl and mix everything to combine. Don't overmix!
- Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
- Add crumb topping ingredients to a small bowl and mix to combine. The mixture should be forming clumps and hold together when pinched between two fingers.
- Scatter topping over the top of the muffins.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Allow them to cool on a cooling rack for about 15 minutes and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.