Description

These Sweet Potato Muffins are moist, lightly spiced, and naturally sweetened with honey or maple syrup. Perfect for breakfast, snacks, or meal prep, they’re a nutritious and delicious way to enjoy sweet potatoes!

Ingredients

Units Scale

1 cup (240g) mashed sweet potato (about 1 medium cooked & mashed)
2 large eggs
1/2 cup (120ml) honey or maple syrup
1/3 cup (80ml) coconut oil or melted butter
1/4 cup (60ml) milk (dairy or non-dairy)
1 tsp vanilla extract
1 1/2 cups (190g) whole wheat flour (or all-purpose flour)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup (50g) chopped pecans or walnuts (optional)

1/2 cup (75g) chocolate chips or raisins (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
Prepare the wet ingredients: In a bowl, whisk together mashed sweet potato, eggs, honey (or maple syrup), coconut oil, milk, and vanilla extract until smooth.
Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mix the batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Add mix-ins (optional): Fold in chopped nuts, chocolate chips, or raisins.
Fill muffin cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool & enjoy: Let muffins cool for 5 minutes in the pan before transferring to a wire rack.

Notes

Make it dairy-free: Use almond, oat, or coconut milk.
For extra moisture, add ¼ cup of unsweetened applesauce.
For a crunchy topping, sprinkle muffins with oats or cinnamon sugar before baking.

Storage: Keep in an airtight container for 3 days at room temp or freeze for up to 3 months.