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Once you try these sweet potato muffins, you may never crave a pumpkin one again. They’re naturally gluten-free and dairy-free, but you wouldn’t guess because they are so tender and fluffy. You can stir the batter together in one bowl in about 10 minutes if you already have these ingredients on hand!
If you have more sweet potato to use, try my healthy sweet potato brownies, sweet potato smoothie, or healthy turkey meatballs.
“These muffins are suuuuuper good! Even my granddaughter, who is very picky and normally wouldn’t touch a sweet potato. After she ate one and asked for another, I told her what the main ingredient was, and she said, “whaaaat?? Well, maybe I like sweet potatoes now!” The whole family loved them and wants me to make more! Thank you, Megan, for another wonderful recipe!”
Table of Contents
Why You’ll Love These Sweet Potato Muffins
They are allergy-friendly. These are gluten-free, dairy-free, and even nut-free if you omit the optional pecans.
They’re well tested. It took me weeks of testing to land on this ingredient ratio, and during that time I also figured out an egg-free version that works. (See the FAQs section for details.)
They’re made without refined sugar. Although these muffins taste like bakery-style muffins, they are naturally sweetened with maple syrup and baked sweet potato.
Sweet Potato Muffin Ingredients
- Sweet Potato. I always bake a sweet potato ahead of time, so it’s cool and easy to grab from the fridge. I put it on a pan and bake it at 400ºF for 45 minutes, then let it cool and store it. (No oil, no foil, no piercing it with a fork… easy.)
- Oat Flour. Oats are naturally gluten-free, but buy “certified gluten-free” oat flour if needed, because it can be contaminated during processing. You can also make homemade oat flour using your blender.
- Eggs. These help create a light and fluffy texture without gluten, but see my egg-free note in the FAQs section.
- Maple Syrup. This adds natural sweetness and improves the texture. I tried making these with coconut sugar, too, but maple syrup turned out much better.
- Olive Oil. You won’t taste it in the final muffins, and you can use avocado oil if you prefer. Avoid using coconut oil or butter, as the muffins won’t be as soft with these substitutions.
- Pecans. These are optional; if you need a nut-free treat, leave them out, but they add a nice crunch on top.
How to Make Sweet Potato Muffins (Step by Step)
- Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners. Use a fork to mash a baked sweet potato and scoop it into a 1-cup measuring cup.
- In a large bowl, add 1 1/2 cups oat flour, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir well to break up any clumps.
- Add the 1 cup of sweet potato you measured earlier, plus 2 large eggs, 1/4 cup olive oil, and 3/4 cup maple syrup.
- Mix well until the batter is thick and uniform. You can fold in 1/2 cup of chopped pecans at this point, if you like. (Or add chocolate chips or another mix-in.)
- Use a 1/4 cup scoop to divide the batter evenly among the 12 muffin cups. Then sprinkle a few pecans on top, if desired.
- Bake at 350ºF for 25 to 30 minutes. When the muffins feel firm to the touch in the center, they are done! Let them cool in the pan for 20 to 30 minutes, then serve.
Storage Tips
Leftover muffins can be stored at room temperature for up to 24 hours; for the best shelf life, store them in an airtight container in the refrigerator.
You can store them chilled for up to 5 days or frozen for up to 3 months.
Sweet Potato Muffin Recipe FAQs
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. You’ll also want to increase the oil to 1/3 cup in this case, for added moisture.
To bake mini muffins, preheat the oven to 375°F and bake for 15 minutes, or until the centers 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.
More Sweet Potato Recipes
If you try this sweet potato muffin recipe, please leave a comment and ⭐ star rating below to let me know what you think. Thanks for visiting!
Healthy 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.
These look amazing! I’m not tech savvy trying to figure out how to like your posts as mentioned in email. Great job! I appreciate your recipes. I’m going to make these for craft day with the ladies.
Megan do you buy oat flour or make your own by just putting old fashioned oats in a blender ,
Hi Jerrie! I usually buy oat flour to make things easier. You can click here for an affiliate link to the one I buy on Amazon.
These muffins are suuuuuper good! Even my granddaughter who is very picky and wouldn’t touch a sweet potato normally. After she ate one and asked for another I told her what the main ingredient was and she said “whaaaat?? well, maybe I like sweet potatoes now!” The whole family loved them and wants me to make more! Thank you Megan for another wonderful recipe!