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Sweet Potato Muffins

These sweet potato muffins are extremely moist, packed with nutrients, and DELICIOUS!

Wire basket full of sweet potato muffins

If you're looking for a muffin recipe that's nutritious and requires less sugar than most other muffin recipes, this is the one for you! Because of the natural sweetness of the potatoes, you don't need a ton of sugar to make these muffins flavorful. The sweet potatoes also give this recipe a really moist texture.

Freezer friendly muffins:

Whenever I make sweet potato muffins, I leave a few out to eat right away, and put the rest into the freezer after they've cooled. All it takes is a few seconds in the microwave, and they'll taste just as good as they did out of the oven.

Related recipe: Lemon Blueberry Muffins

Are yams and sweet potatoes the same thing?

They are similar, but not the same. It can get confusing because yams are often incorrectly labeled in stores, in recipes, and even on cans.

Yam vs. sweet potato

While you may see sweet potatoes incorrectly labeled as yams (especially in the south), true yams are actually pretty rare in the United States.

Yams are characterized by a lighter flesh and a darker skin with a rough texture. Since yams are also starchier than sweet potatoes, you’ll want to be sure to use sweet potatoes for this recipe.

There are many varieties of sweet potatoes in available in the U.S., and they come in all different colors. For this recipe, I look for a sweet potato with tapered ends and a bright orange flesh.

Peeled, baked sweet potatoes in a glass bowl

Related recipe: Small Batch Cinnamon Pancakes

Make ahead tip:

I recommend cooking the sweet potatoes a day ahead or a few hours ahead of when you want to make the sweet potato muffins. This will allow them time to cool and also make them easier to peel.

Baked sweet potatoes being mashed with a hand masher

More breakfast recipes to try: Baguette French Toast Bites

How many sweet potatoes to use:

I used 3 very large sweet potatoes and they equaled about 3 cups of mashed potato. So if you are buying small-medium potatoes, I'd recommend using approximately 5-6.

You can always use the leftover potato to make smoothies, pancakes, or anything else you like!

Try the topping!

If you think flaxseed is something only crazy health-nut types enjoy, I challenge you to sprinkle some on top of these muffins before baking. It's delicious, and adds a nutritional boost.

Moist inside of a sweet potato muffin topped with flax seed

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Sweet Potato Muffins

Nutrient-packed sweet potato muffins that are super moist and delicious!
4.77 from 212 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 24 muffins
Calories: 169kcal
Author: Kate


  • 3 cups of mashed sweet potato see below for instructions
  • 2 cups flour
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ cup ground flaxseed meal optional


  • To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
  • To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
  • Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.


I used three very large sweet potatoes and it came out to be just about three cups exactly. If you're using smaller potatoes you might want to use 4-5. If you end up being short, you could always use some mashed banana to get to three cups.


Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 119mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2390IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.9mg
Recipe Rating

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Diann Page

Tuesday 31st of January 2023

I had wonderfully sweet farm fresh sweet potatoes. I baked, peeled, mashed and froze them in pre-measured amounts.

Do you think after freezing, they may have too much moisture? Should I compensate with either more flour or less liquid?


Saturday 21st of January 2023

Kate, many thanks for sharing this recipe. I just made it and our 8 year old son said "soooo yummy delicious in my tum tum mommy." And I agree wholeheartedly.

I had leftover sweet potato pie mix which was about 2.5 cups an I did not want to waste it. I'm glad I choose your recipe to repurpose it. I added some chopped pecans, followed your recipe as is and the result was just wonderful. Moist and not too sweet at all. I also love the fact that they can freeze well too. Although, I doubt there will be any left by tomorrow.

Happy baking!


Monday 30th of January 2023

That is so cute! So glad he enjoyed the muffins.


Friday 20th of January 2023

Are the nutritional values per muffin (regular sized)? Can you use oat flour?


Monday 30th of January 2023

The nutritional values are per muffin, however it is just an estimate and if you are actually tracking calories/nutrients/macros, you should do your own calculation according to the exact ingredients you use (exact weight, brand, etc), or work with a nutritionist or dietician to determine the nutritional value for these muffins.


Friday 6th of January 2023

I forgot to smash the potatoes. To be perfectly honest, I didn't make them completely correct, but these are the BEST muffins. I am using these in my school's weekly meal prep as the veggie portion (the added sugar per muffin isn't even that bad. I am not that bright in cooking, yet I still managed to cook these, which are great. They will last me till three weeks (It should have lasted longer, but they were so good! I couldn't resist.). In reference, I didn't add flax seeds because I could not afford them on my budget.


Monday 30th of January 2023

Enjoy! And totally OK to skip the flax seed


Monday 2nd of January 2023

Really moist and fairly easy. Thank you!!!

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