These healthy sweet potato muffins are so delicious! They are flavor packed, easy to make and secretly nutrient packed. My kids go nuts over these and have no idea they are eating sweet potato in the muffin. I love them too because they taste great, the texture is soft, They are super moist and they have a great texture from the oats.
These make for the perfect breakfast, brunch or snack because they are great to have on hand. I like to make a big batch and set them out on the counter, my kids will grab them though out the day and it saves me from being their personal chef and also keeps their nutritional met without a fit to eat their veggies.
I like to roast sweet potatoes in batches, so I will cook 3-4 at a time in the oven so I have them on hand. I simply wash them then wrap them in aluminum foil and bake on 400 F. for about an hour or until they get squishy when you press on the sweet potato through the foil.
When you roast them, then peel and mash them into a purée. You can freeze the purée it for later use too, just defrost and it will work great in recipes.
I love the concentration of flavors that come from roasting my sweet potato; however, you can also cook your sweet potatoes in an instant pot, peel and cut them into chunks then add a little water and cook on high pressure for 6 minutes with a quick release for a fast and easy sweet potato puree. You can also peel and chunk it up and boil them in water on a stove top for about 20 minutes or until they can be easily pierce with a fork.
These muffins aren’t overly sweet but perfect in my opinion for a breakfast muffin, however, if you like your breakfast muffins sweeter then add an additional 1/4 cup sugar to the batter, instructions to do that are below.
What you need to make these Healthy Sweet Potato Muffins:
Makes 24 muffins
- 1 cup roasted sweet potato -mashed or blended
- 1 cup sugar – for slightly sweeter muffins add an extra 1/4 cup.
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup salted butter – melted
- 2 eggs
- 1 cup quick oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 cup milk
Instructions
- Preheat oven to 350 F.
- Blend roasted sweet potato until smooth then add sugar, cinnamon, nutmeg, softened butter and eggs together.
- Add in the oats, baking powder, salt and flour and blend well.
- Add in the milk and blend until smooth.
- Spoon into muffin liners and bake for 20 minutes or until tops feel cooked.
Printable recipe below.
Here are a few other recipes you may love:
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Healthy Sweet Potato Muffins
Ingredients
- 1 cup roasted sweet potato -mashed or blended
- 1 cup sugar – for sweeter muffins add 1/4 cup more sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup salted butter – melted
- 1 cup quick oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 cup milk
Instructions
- Preheat oven to 350 F.
- Blend roasted sweet potato until smooth then add sugar, cinnamon, nutmeg, softened butter and 2 eggs together.
- Add in the oats, baking powder, salt and flour and blend well.
- Add in the milk and blend until smooth.
- Spoon into muffin liners and bake for 20 minutes or until tops feel cooked, they will spring back when they are done.