Healthy Sweet Potato Muffins

If you’re a fan of our healthy muffin recipes, then you know this collab is long overdue! These Healthy Sweet Potato Muffins come in at 97 calories each and contain no refined sweeteners. The Japanese sweet potato is naturally sweet and lends a perfectly moist crumb to the mix. They only take 30 minutes to make and freeze well, making them suited to meal prep. Enjoy with your favorite coffee for breakfast, or pop them in your kiddos lunchbox for a treat you can feel good about. One taste and you’ll definitely want to keep them in constant rotation.

Before you start

• These Healthy Sweet Potato Muffins are 97 calories each and contain no refined sweeteners, making them a nutritious choice.
• They feature naturally sweet Japanese sweet potatoes and can be easily customized with nuts or chocolate chips.
• The muffins are meal prep friendly, freeze well, and retain moisture for a soft, fluffy texture.
• Substitutions include using oat flour for gluten-free options and other natural sweeteners like honey or agave.
• For the best flavor, roast the sweet potatoes instead of boiling them to enhance sweetness.

What stands out

Naturally sweet (no refined sugar!): Japanese sweet potatoes and maple syrup naturally sweeten these healthy muffins without the need for added sugars.

Made with real ingredients: Wholesome and nutritious, you won’t find any additives or ingredients you can’t pronounce. Even better, whole ingredients keep you fuller, longer so you don’t feel the urge to snack in between meals.

Soft and fluffy – never dry: The sweet potato gives the batter just the right amount of moisture for the crumb without drying out.

Meal prep friendly: They’re suited to making ahead and they store well, so you can make them once and enjoy your favorite breakfasts and snacks all week long.

Easily customizable: Mix in your favorite nuts or chocolate chips. Make them gluten- and dairy-free. This recipe is the base for your favorite ingredients.

Kitchen tip

For the best texture and flavor, roast your sweet potato instead of boiling it. Roasting concentrates the natural sweetness and reduces excess moisture for the crumb every time.

Swaps

1. Instead of Japanese sweet potato, use regular sweet potato or pumpkin puree (not mix). Keep in mind these alternatives will contain more moisture, so you may need to adjust the flour. (Check out our Healthy Pumpkin Muffins recipe for exact quantities.)
2. Maple syrup adds a bit of caramelized flavor, but you can use other natural sweeteners like honey or agave.
3. Substitute all purpose flour with alternatives such as oat flour, almond flour, or a 1:1 gluten-free blend.
4. Use any dairy or non-dairy milk for this recipe. Additionally, yogurt and applesauce work well as a moisture substitute.
5. Mix in your favorite nuts such as pecans or walnuts for added crunch and texture – plus a boost of healthy fats. Additionally, mix in chocolate chips for a bit of fun.

Serve it with

• Iced Coffee with Vanilla
• VIRAL EGG COFFEE
• Healthy Chocolate Smoothie
• High Protein Pudding

Questions

Are sweet potato muffins healthy?

Of course – these healthy muffins are made with sweet potato and naturally sweetened with maple syrup for a nourishing breakfast or snack option.

Can we make these muffins gluten-free?

Absolutely! Use alternatives such as oat flour or a 1:1 gluten-free blend.

How do we make sweet potato muffins vegan?

Feel free to experiment with your favorite non-dairy milk and egg replacement.

Can we freeze sweet potato muffins?

Yes! Allow them to cool completely before transferring from the muffin tin to an airtight container. Freeze for up to 2 months and reheat in the microwave or oven.

Ingredients

Makes 6 muffins

• ¾ cup Japanese sweet potato, cooked and mashed
• 2 eggs
• ⅓ cup milk, any kind
• 1-2 tablespoons maple syrup, or honey; adjust to taste
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour, or oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• salt, pinch
• cinnamon, optional

Equipment

• Mixing Bowls
• Measuring Cups + Spoons
• Muffin Pan

Method

1. Sweet Potato Prep: Wash, dry, and poke the Japanese sweet potato all over with a fork. Add it to a baking sheet and roast it at 400F (204C) until soft, about an hour. Cook time will depend on the size – we used 3 small ones. You can do this step up to 3 days in advance and store them in the fridge. Preheat your oven to 350F (175C). Line a muffin tin with 6 liners or grease well.
2. In a large bowl mash the cooked Japanese sweet potato until smooth. Add the eggs, milk, maple syrup or honey, and vanilla. Mix well.
3. Add the flour, baking powder, baking soda, salt, and cinnamon (if using) to the bowl. Stir gently until just combined. Do not overmix.
4. With a large cookie scoop, divide the batter evenly into 6 muffin cups, filling each about 3/4 full.
5. Bake for 18-22 minutes at 350F (17%C), or until a toothpick inserted in the center comes out clean. Mine took 22 min. Let cool in the pan for 5 minutes before transferring to a wire rack.

Kitchen notes

• Sweet Potato Swap: Use regular sweet potato or pumpkin purée (not pumpkin pie mix) in place of Japanese sweet potato. Keep in mind these swaps will contain more moisture so you may need to adjust the flour. See our Healthy Pumpkin Muffins recipe for exact quantities.
• Sweetener Options: Maple syrup adds a subtle caramel flavor, but honey or agave work just as well.
• Flour Substitutions: Swap all-purpose flour with oat flour, almond flour, or a 1:1 gluten-free blend.
• Milk Alternatives: Any dairy or non-dairy milk works here. Yogurt or applesauce also work.
• Add Some Crunch: Fold in chopped nuts for texture and a boost of healthy fats.
• Freezer Friendly: Freeze baked muffins for up to 2 months in a freezer-safe container or bag. Reheat in the oven or in the microwave in 30 second bursts.