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While it’s officially pumpkin season, let’s not forget about sweet potatoes. These healthy potatoes taste naturally sweeter than pumpkin, and in my opinion, they make a better base for both pie and muffins.
I’ve been testing this sweet potato muffin recipe for several weeks to ensure we can make them as fluffy and tender as possible. Using eggs helps with the fluffy factor, but I’ve also tested an egg-free version for you, because I can’t help myself—once I start testing things, I always have questions that come up!
What you’re going to love about these muffins is that they are made without white flour or refined sugar, but they taste like a regular muffin you’d buy from a bakery. Plus, your home will smell amazing as they cook!
⭐⭐⭐⭐⭐ Featured Review
“Amazing! My 12 year old said it’s ridiculous how good these are.”
-Amberly
Sweet Potato Muffin recipe Ingredients
Here’s what you’ll need:
- Sweet Potato. I’m using leftover baked sweet potato for this recipe. Just scoop the insides of the potato into a measuring cup and pack it tightly. (Canned sweet potato will also likely work.)
- Oat Flour. This is one of my favorite gluten-free flours, because even if you don’t keep it on hand, most people have rolled oats in the pantry. Blitz it in a dry blender, and you have oat flour! Shop for certified gluten-free oats, if needed, to avoid any cross-contamination during the manufacturing process.
- Eggs. Adding eggs to a muffin recipe creates a light and fluffy texture while also adding protein.
- Maple Syrup. This natural sweetener adds the perfect amount of sweetness. Using a liquid sweetener also helps improve the texture compared to granulated sugar.
- Olive Oil. You can’t taste this in the final muffins, and you could use avocado oil if you prefer. Avoid using coconut oil or butter, as the muffins won’t be as soft with these substitutions.
- Spices. Ground cinnamon, nutmeg, and salt are key to a classic sweet potato dessert. (These are often used in sweet potato pie as well.)
- Pecans. These are optional, in case you need a nut-free treat, but they add a nice crunch on top of these muffins.
How to Make Sweet Potato Muffins
Step 1:
Preheat the oven to 350ºF and line a muffin tin with 12 paper liners. In a large mixing bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil.
Stir well until the wet ingredients are combined.
Step 2:
Next, add the dry ingredients, such as oat flour, cinnamon, nutmeg, baking powder, and salt. Stir again, until the batter looks evenly mixed.
Fold in any extras you like, such as chocolate chips, chopped pecans, or any other nuts you have on hand.
Step 3:
Use a heaping 1/4 cup measure to distribute the muffin batter evenly among the 12 muffin liners. Top each muffin cup with extra chopped pecans, if you like.
Bake at 350ºF for 25 minutes, or until the muffins rise and feel firm to a light touch in the center. Let them cool in the muffin pan for at least 20 minutes before serving.
Storage Tips
Leftover muffins can be stored at room temperature for up to 24 hours; however, they will have the best shelf life when stored in an airtight container in the refrigerator.
They can be stored chilled for up to 5 days or frozen for up to 3 months.
Sweet Potato Muffins (Gluten-Free!)
Ingredients
- 1 cup sweet potato puree
- 2 large eggs
- ¾ cup maple syrup
- ¼ cup olive oil
- 1 ½ cups oat flour (certified gluten-free, if needed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup chopped pecans or chocolate chips (optional mix-in)
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 12 muffin liners.
- In a large bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well.
- Add in the oat flour, cinnamon, nutmeg, baking powder, and salt. Stir well until the batter looks relatively uniform. (It's okay if you see small chunks of baked sweet potato.) Fold in the chopped pecans or chocolate chips, if desired.
- Use a heaping 1/4 cup measure to divide the batter evenly among the 12 muffin cups. Top each muffin with extra chopped pecans or chocolate chips, if you'd like.
- Bake at 350ºF for 25 minutes, or until the centers of the muffins rise and feel firm to a light touch. Let the muffins cool in the pan for at least 20 minutes before serving. They taste best when they reach room temperature.
- Muffins can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months. Let them come to room temperature again for the best flavor and texture.
Notes
Nutrition
More Recipes to Try
- Vegan Carrot Cake Muffins (with a streusel topping)
- Healthy Apple Muffins
- Oat Flour Banana Muffins
- Paleo Pumpkin Muffins (flourless)
- Double Chocolate Pumpkin Muffins
If you try these sweet potato muffins, please leave a comment and star rating below, letting me know how you like them.
These taste like fall! Easy and so delicious, perfect to have with my coffee ! YUM!
Hello,
Can I use walnut flour instead of almond flour?
Hello, Megan, I love your muffin recipes, wondering if oil can be substituted with yogurt? will the texture be affected?
Hi Margaret! I’ve never tried swapping the oil for yogurt before. I think it might change the texture slightly, but if you’re using full-fat yogurt I think they’d still be delicious! Low fat yogurt might be too watery and give them a gummy texture. Let me know if you experiment with it!
Hi, can maple syrup be substituted with granulated sweetner? And if so, do I need to add more liquid?