These Sweet Potato Muffins are fluffy, moist and made with real sweet potatoes. The muffins are perfect for breakfast, snacking or dessert!
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Ingredients and Substitutions
- Sweet potato- You will need 1 ½ cups of mashed sweet potatoes for this recipe, about 1 large or 2 medium-sized potatoes. Substitute sweet potato purée here but make sure it is unsweetened.
- 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 is usually my go-to when I am baking. Make sure it is melted and cooled. Any other mild-flavored oil will work in these muffins.
Variations
- Walnuts or pecans would add a nice crunch to these muffins.
- Chocolate chips or white chocolate chips are also a great option for mixing into the batter. I would recommend skipping the streusel topping if you do add in chocolate chips.
- Use pumpkin purée instead of sweet potato. You can also make my Pumpkin Muffins instead.
Instructions
- Begin by preheating the oven to 350 degrees F, then grease a muffin tin with cooking spray or line it with muffin liners.
- Add the dry ingredients to a bowl and mix to combine then mix in the dry ingredients.
- Evenly distribute the batter throughout the muffin tin, filling each cup about ¾ way full.
- Next, make the crumb topping by adding flour, melted coconut oil and brown sugar to a small bowl. Mix to combine. The mixture should form clumps and hold together when pinched between two fingers.
- Scatter the crumb topping over the top of the muffins.
- Bake the muffins until a toothpick comes out clean. Allow them to cool on a cooling rack for about 15 minutes and enjoy!
Top Tips
- 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.
- Don't overmix the muffin batter.
- Always make sure you are using room-temperature ingredients when baking!
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Sweet Potato Muffins
These Sweet Potato Muffins are fluffy, moist and made with real sweet potatoes. The muffins are perfect for breakfast, snacking or dessert!
Muffins
Prep Time 15 minutes
Cook time 25 minutes
Total Time 40 minutes
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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Ingredients
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
Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup coconut oil, melted
- ¼ cup brown sugar
Instructions
Muffins
- Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray or line it with muffin liners.
- In a large bowl, add the wet ingredients and mix to combine. Pour in the dry ingredients and mix everything together. Don't overmix!
- Evenly distribute the batter throughout the muffin tin, filling each cup almost to the top, about ¾ way full.
Crumb Topping
- Add crumb topping ingredients to a small bowl and mix to combine. The mixture should form clumps and hold together when pinched between two fingers.
- Scatter the 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!
Sarah's Tips
- 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.
- Don't overmix the muffin batter.
- Always make sure you are using room-temperature ingredients when baking!
KITCHEN TOOLS NEEDED
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