Go Back
–+ servings
Baked muffins sitting on a white serving plate with one muffin torn in half showing the inside.
Pin Print
5 from 12 votes

Sweet Potato Muffins

By: Min Kwon | MJ and Hungryman
Craving a healthy sweet potato muffin that’s as easy to make as it is satisfying to eat? This one-bowl recipe keeps things simple with wholesome ingredients, natural sweetness, and a soft, bakery-style texture you’ll want to make on repeat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

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.

Nutrition

Calories: 156kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 150mg | Potassium: 106mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1613IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg
Like this recipe? Rate and comment below!