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These sweet potato muffins are soft, moist, lightly sweet, and made with simple, real-food ingredients. They’re easy to make in one bowl, freezer-friendly, and a great way to use up leftover sweet potatoes.
Why You’ll Love These Sweet Potato Muffins
- Soft and moist (never dry or crumbly)
- Lightly sweet, not overly sugary
- Made with simple pantry staples
- One-bowl recipe with minimal cleanup
- Freezer-friendly and great for batch baking
- Easy to customize with different mix-ins
“I made these muffins today for the first time and they were incredible! My 2 picky toddlers 2 and 5 devoured them! I’m sharing the recipe with my friends and family due to how easy and delicious these are! I can’t get enough of them and they will be on repeat!” – Susana
These sweet potato muffins bring all of that goodness together in one easy, family-friendly recipe. Whether you serve them for breakfast, pack them into a lunchbox, or enjoy one with your afternoon coffee or milk, they’re a cozy, feel-good treat everyone will love.
My fellow sweet potato fans, you’ve also got to try these sweet potato waffles,which turn the same wholesome goodness into a warm, fluffy breakfast, and sweet potato tots. And if pumpkin is more your style, these healthy pumpkin oatmeal muffins are another cozy, nutrient-packed option for fall mornings.
And for even more inspiration, I’ve pulled together all my dietitian-approved muffins for toddlers and kids in one spot. They’re nutritious, freezer-friendly, and easy enough to enjoy any day of the week.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Sweet potatoes – You’ll need 1 cup of mashed sweet potato for this recipe, and it’s the perfect excuse to cook up a big batch—use the rest for other meals or freeze for later. I highly recommend prepping it ahead of time so when it’s muffin-making time, everything comes together fast. Try these instant pot mashed sweet potatoes.
- White whole wheat flour – I just LOVE baking with this flour. It has the same nutritional benefits as regular whole wheat but is much lighter in texture, which means you get fluffy muffins and all the nutrition! Be sure to grab a bag on your next grocery run and use it in any of these healthy muffins for babies and kids!
- Eggs – They help hold everything together and add a boost of protein. Let them come to room temperature first—they mix in more smoothly that way.
- Plain Greek yogurt – Adds creaminess, moisture, and a little protein punch. Plus, it helps keep the muffins light and fluffy.
- Olive oil or melted coconut oil – Both are great options for healthy fats. Olive oil gives a more neutral flavor, while coconut oil adds a subtle sweetness.
- Chopped walnuts – Optional, but they add crunch, healthy fats, and a little extra protein.
Substitutions
This recipe is easy to adapt to what you’ve got on hand—without losing that cozy, feel-good vibe. Need to make a few swaps? No problem—these muffins are super flexible.
- No maple syrup? You can use honey or this homemade 2 ingredient date syrup instead. Just stick to the same amount and you’re good to go.
- Dairy-free? Swap the Greek yogurt for a thick, plant-based yogurt—like coconut or almond yogurt. Just make sure it’s unsweetened to keep the balance right.
- No white whole wheat flour? You can use all purpose flour or 1 cup of all purpose flour and 1/2 cup whole wheat flour if you want to sneak in a little extra fiber.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Nut-free? Skip the walnuts or replace them with pumpkin seeds, sunflower seeds, or even a handful of oats for some extra texture.
- No eggs? Try using flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Let the mix sit for a few minutes to thicken before adding.
- Out of sweet potatoes? Mashed pumpkin or canned butternut squash can work in a pinch—just note the flavor will be a bit different. You’ll love these healthy pumpkin muffins (with chocolate chips)!
How to Make Sweet Potato Muffins
Step 1: In a large bowl, whisk together the mashed sweet potato, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth and well combined.
Step 2: Add the flour right on top, then sprinkle the baking powder, baking soda, cinnamon, and salt over the flour. Gently stir everything together just until combined—don’t overmix.
Step 3: Fold in the walnuts. Divide the batter evenly among the muffin cups (about ¾ full).
Step 4: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Use well-mashed, cooled sweet potato. Warm mash can scramble the eggs, so let it cool to room temp before mixing. You can prep it the day before and store it in the fridge—one less thing to do when you’re ready to bake!
- If you have time, roast your sweet potatoes instead of boiling or steaming. It brings out a deeper, sweeter flavor that takes these muffins up a notch.
- Spoon and level your flour. Instead of scooping straight from the bag (which packs it down), spoon the flour into your measuring cup and level it off with a knife. Too much flour = dry muffins.
- Don’t overmix. Once you add the dry ingredients, stir just until you no longer see flour. A few lumps are okay! Overmixing = dense muffins.
- Silicone muffin liners are a game changer—nothing sticks, and cleanup is a breeze.
Variations
These sweet potato muffins are super versatile, so don’t be afraid to play around and make them your own! Here are a few easy twists to try:
- Add mini chocolate chips for a kid-favorite version (or just a little treat for yourself).
- Toss in dried cranberries for a fall-inspired flavor—so good with the cinnamon.
- Top with oats or seeds before baking for a little crunch and a bakery-style look.
- Sprinkle in chopped dates or raisins for a bit of chew and natural sweetness.
- Mix in shredded coconut if you’re into that subtle tropical twist.
- Add a pinch of nutmeg or ginger to warm things up even more—especially nice around the holidays.
- Go savory-ish by cutting the maple syrup in half, skipping the cinnamon, and adding a handful of shredded cheddar and chives for a more brunchy take.
Serving Suggestions
These sweet potato muffins are the kind of recipe that fits into your day wherever you need something nourishing and satisfying. They’re great straight from the oven, but also just as tasty the next day (or the day after that). Here are a few easy and delicious ways to enjoy them:
- Warm with a smear of you favorite nut butter or this homemade sunflower seed butter.
- With coffee or chai for an afternoon pick-me-up.
- Packed in a lunchbox with fruit and a hard-boiled egg for a balanced meal.
- As a healthy dessert with a dollop of Greek yogurt on top.
- Crumbled over a smoothie bowl or oatmeal for a little muffin-meets-granola action. Try this homemade no added sugar granola recipe.
- Tucked into a brunch spread with eggs, fruit, and whatever else you love.
They’re truly a bake-once, eat-anytime kind of treat.
Storage
You can store these muffins at room temperature for up to 3 days in an airtight container. If you want them to last a bit longer, pop them in the fridge—they’ll keep well for up to a week. For even longer storage, freeze them for up to 3 months. Check out how to store and freeze muffins! Just thaw overnight in the fridge or microwave for 30 to 60 seconds when you’re ready to enjoy.
Sweet potato muffins FAQs
Yes—just make sure it’s 100% sweet potato with no added sugar or spices.
Skip the walnuts or use pumpkin or sunflower seeds for a crunch without the allergy risk.
You can store these muffins at room temperature for up to 3 days in an airtight container. If you want them to last a bit longer, pop them in the fridge—they’ll keep well for up to a week. For even longer storage, freeze them for up to 3 months. Check out how to store and freeze muffins! Just thaw overnight in the fridge, microwave for 10-15 seconds, or if you forget to thaw, microwave for 30 to 60 seconds. You can also pop it in the toaster oven until warm.
More Healthy Muffin Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Sweet Potato Muffins
Equipment
Ingredients
Wet ingredients
- 1 cup mashed sweet potatoes (240g), cooked and cooled
- 2 eggs
- 1/2 cup plain Greek yogurt (115g)
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups white whole wheat flour (210g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking sodea
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Stir-in
- 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 350°F. Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the mashed sweet potato, eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth and well combined.
- Add the flour right on top, then sprinkle the baking powder, baking soda, cinnamon, and salt over the flour. Gently stir everything together just until combined—don’t overmix.
- Fold in the walnuts. Divide the batter evenly among the muffin cups (about ¾ full).
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes, then enjoy warm—or cool completely and store for later!
Notes
- Use cooled mashed sweet potato – Warm mash can scramble the eggs. Let it cool to room temp or prep it a day ahead and refrigerate.
- Roast for more flavor – Roasting sweet potatoes brings out a richer, sweeter taste than boiling or steaming.
- Measure flour properly – Spoon flour into your measuring cup and level it with a knife. Scooping can pack in too much and lead to dry muffins.
- Don’t overmix – Stir just until you no longer see flour—some lumps are fine! Overmixing makes muffins dense.
- Use silicone liners – They prevent sticking and make cleanup super easy.
Delicious! We all love them.
Turned out perfect!
I’ve made these a few times and my kids love them. I love that they’re getting sweet potato, which they otherwise don’t like. Delicious and the perfect amount of sweetness.