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!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Baked Goods, Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 210.56kcal
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
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!
- 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!
Serving: 1Muffin | Calories: 210.56kcal | Carbohydrates: 27.81g | Protein: 2.82g | Fat: 9.96g | Saturated Fat: 8.12g | Trans Fat: 0.01g | Cholesterol: 27.28mg | Sodium: 201.43mg | Potassium: 67.86mg | Fiber: 0.67g | Sugar: 12.61g | Vitamin A: 40.58IU | Vitamin C: 0.01mg | Calcium: 28.71mg | Iron: 1.05mg