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Sweet Potato Muffins have all of the Fall flavors you love, with extra nutrients in each bite. They turn out perfectly fluffy and are an easy way to use up leftover baked sweet potato.
This nourishing recipe makes an easy breakfast or snack on the go. It’s adapted from my popular vegan pumpkin muffin recipe but features the flavor of sweet potato pie, instead.
Sweet potatoes lend a natural sweetness to this recipe, and when paired with spices like nutmeg and cinnamon, these muffins will make your home smell like Fall!
Ingredients You’ll Need
This recipe calls for oat flour, which is naturally gluten-free. Make sure to buy a package that is labeled “certified gluten-free” to make sure there is no cross-contamination during the manufacturing process.
Feel free to use your favorite gluten-free flour blend (ideally one that is labeled a 1:1 flour swap), or use all-purpose flour or whole wheat flour if you don’t need a gluten-free recipe. Because this recipe includes eggs for structure, it’s relatively flexible.
This muffin recipe calls for mashed sweet potato that has no added seasonings. If you’re using leftovers that have already been sweetened or salted, you may want to cut back on the salt or sweetener in this recipe. I tested this recipe with leftover baked sweet potato, but if you have canned sweet potato puree in your pantry, that will work!
You’ll achieve the best texture when using eggs and olive oil (or another neutral vegetable oil), but you can use melted coconut oil or even butter if you don’t need a dairy-free recipe. If you need an egg-free recipe, be sure to check the recipe notes below.
This sweet potato muffin recipe calls for cinnamon and nutmeg, similar to sweet potato pie, but if you prefer to use pumpkin pie spice, feel free to make any spice substitutes you like. You can also add a hefty splash of vanilla extract.
How to Make Sweet Potato Muffins
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.
Next, add in the dry ingredients like 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.
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.
Leftover muffins can be stored at room temperature for up to 24 hours, but they will have the best shelf life when stored in an airtight container in the fridge.
They can be stored chilled for up to 5 days, or you can store them in the freezer for up to 3 months.
Frequently Asked Questions
Yes, but I don’t recommend simply swapping the eggs for a flax egg. Instead, omit the eggs and increase the oat flour to 2 cups in total. You’ll also want to increase the oil to 1/3 cup in this case, for added moisture.
Yes, to bake mini muffins preheat the oven to 375ºF and bake for 15 minutes, or until the center of the muffins feel firm to the touch.
No, this recipe was not developed with almond flour in mind. Check out my almond flour muffins recipe for guidance.
Looking for more muffin recipes? Try Vegan Carrot Cake Muffins (with a streusel topping), Healthy Apple Muffins, or Banana Muffins for more easy options.
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
If you try these gluten-free sweet potato muffins, please leave a comment and star rating below letting me know how you like them.
Hi, can maple syrup be substituted with granulated sweetner? And if so, do I need to add more liquid?