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
Yields: 12 Muffins
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
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!
Tools I Use for This Recipe
- Muffin tin
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