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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!
4.79 from 178 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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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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Marie

Thursday 10th of November 2022

So good! Made exactly as written and then again with melted coconut oil and substituting a few tablespoons of flax meal for a few tablespoons of flour for a bit of crunch. Perfect as written but a dollop of lightly sweetened cream cheese added on top before baking makes these a million times better than the ones you can get at Starbucks

Tinu

Thursday 10th of November 2022

Today, Nov. 10. '22, I tried this recipe. Muffin is moist and delish. I totally ♥️♥️♥️ it. Great for breakfast and snack, if you wish 😁. I added hemp seeds and Chia seeds for more protein and Omega 3; and nutmeg. I hope my son liked it when he gets back from school.

Amanda

Saturday 29th of October 2022

My entire family loves this recipe! (My 1 and 9 year old girls too) I followed the recipe as written and the muffins turn delicious every time! These freeze well too! Thanks so much!

Elizabeth

Friday 28th of October 2022

Could I use unsweetened canned sweet potato?

Yogi

Sunday 16th of October 2022

Thank you for sharing this recipe! They turned out wonderful and moist as you said. I used a banana to make my 3 cups of sweet potato and I substituted vegetable oil with olive oil. I also springled in a little bit of nutmeg and topped a few with flaxseed . My whole house is smelling good!

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