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Sweet Potato Muffins

These sweet potato muffins are easy to make, lightly sweet, and warmly spiced with cinnamon, perfect for a grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potatoes Cooked and mashed
  • 1/4 cup honey or maple syrup Can use honey for a mellow flavor or maple for a deeper note
  • 1/4 cup almond milk (or any milk of choice) Any milk works
  • 2 units eggs Large eggs
Dry Ingredients
  • 1 cup whole wheat flour Provides structure
  • 1/2 cup rolled oats Adds hearty texture
  • 1 teaspoon baking powder For leavening
  • 1/2 teaspoon baking soda Works with baking powder for lift
  • 1 teaspoon cinnamon Warm spice
  • 1/4 teaspoon salt Balances sweetness
Optional Toppings
  • nuts or dried fruit For added texture

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
  2. In a large bowl, combine the mashed sweet potatoes, honey (or maple syrup), almond milk, and eggs. Stir until smooth.
Mixing Dry Ingredients
  1. In a second bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
  2. Combine the wet and dry ingredients by adding the dry mixture to the wet mixture gradually, stirring until just combined.
  3. If using, fold in nuts or dried fruit briefly.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 20-25 minutes until the tops are set and a toothpick inserted into the center comes out clean.
  3. Allow cooling in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins are best stored in the fridge in a covered container. They also freeze well. Great for meal prep.