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These healthy sweet potato muffins are gluten-free and so easy to make, plus they are made with simple ingredients like oatmeal and chocolate chips. An easy breakfast recipe that can be prepped ahead, too!
If you haven’t noticed by now, one of my favorite hobbies is sneaking veggies into my baked goods. It brings me so much joy because most of the time no one even knows there are veggies in there. Zucchini? I got it into brownies, muffins, and bread.
Now it’s sweet potato’s turn and I’m making some of the most delicious sweet potato muffins you’re going to ever have.
These muffins are the best muffin recipe on this blog because they are so incredibly fluffy and soft. Many gluten free muffin recipes can be dense and heavy but the oatmeal in these muffins is what causes them to be extremely light and fluffy. Trust us on this one.
One of the best parts is that leftover roasted sweet potatoes made this recipe come together in no time. It also no longer leaves you wondering what to do with all of those leftover sweet potatoes after Thanksgiving!
You can also peel and steam sweet potatoes for this recipe, or you can even buy canned sweet potato puree! Whatever floats your boat.
I love cooking with sweet potatoes and wanted to share my Sweet Potato Egg Breakfast Casserole that goes great with these muffins.
Are sweet potato muffins good for you?
These sweet potato muffins are made with some seriously healthy ingredients so don’t feel bad about having one or two for breakfast every day.
First of, sweet potatoes are a nutrition powerhouse. They are packed with beta-carotene which helps with vision and is converted in Vitamin A in the body. They also are an incredible source of fiber, which let’s be honest, we always can use a little extra fiber in our diets.
Ingredients in muffins
The base is made up of ground oatmeal, aka oat flour, and only made with a handful of other ingredients.
Not only are they gluten free (if you use certified gluten free oats or oat flour), but they are made with healthy fats from coconut oil, natural sweetener from the maple syrup, and protein from the eggs.
How to make sweet potato muffins
These sweet potato muffins are so easy to make. You’ll want to start by making homemade oat flour which is way easier than it sounds. No fancy mills or grinding machines here, all you need is a blender!
Just throw some oats into a blender and pulse for 10 seconds or so until your oats are finely ground into a flour. Always measure the amount of oats that you need after you’ve ground your oats up because the measurement can change.
Put the oat flour aside and whisk together your eggs, oil, mashed sweet potato, maple syrup, and vanilla until well combined.
In another bowl, mix together the oat flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients into the wet ingredients and stir until completely combined. Then add in any mix-ins you want! I love adding in chocolate chips or pecans into my sweet potato muffins. I even save some to put on top!
Pour batter into a lined and greased muffin tin, top with a little extra chocolate and crushed nuts if desired and bake!
How to store sweet potato muffins
Yes, you can freeze sweet potato muffins! Meal prep these ahead of time. Then stick in the freezer and pull them out as needed. Perfect for busy people.
Individually wrap each muffin in saran wrap for easy take out, or just place them all in an air tight container. Let defrost on the counter until you are ready to eat and they completely thaw (about one hour).
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Healthy Sweet Potato Muffins
These healthy sweet potato muffins are gluten-free and so easy to make, plus they are made with simple ingredients like oatmeal and chocolate chips. An easy breakfast recipe that can be prepped ahead, too!
Ingredients
- 1 cup mashed sweet potato (cooked by either roasting or steamed, then cooled)
- 1/2 cup coconut oil
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups homemade oat flour (measured after grinding in blender)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Optional: chocolate chips and chopped pecans – about 1 cup each.
Instructions
- Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
- Make homemade oat flour by grinding oatmeal in a blender, measuring after blended.
- In a large bowl, whisk mashed sweet potato, coconut oil, eggs, maple syrup, and vanilla until well combined.
- In a small bowl, mix oat flour, baking powder, baking soda, salt and cinnamon.
- Add dry ingredients to wet and stir until combined.
- Pour into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.
- Enjoy!
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Rachel says
The whole family loved these. My 5 year old and her friend kept asking for more. They much prefer this to getting cupcakes at a birthday party! That’s a win
★★★★★
Erin says
Hi Rachel, so happy you all loved them!!
Carrie says
I did half oat flour and half oats for more of an oatmeal cookie vibe! Love them!
★★★★★
Erin says
Hi Carrie, so happy you loved them!!
Hannah says
Great recipe, thank you. I added 1/4 cup finely chopped candied ginger instead of chocolate chips, which went really well with the flavors.
★★★★★
Erin says
Hi Hannah, so glad you liked it and great sub!!
Rebekah says
I did a double batch and used soaked date’s I pureed instead of maple syrup with a little honey, half with oat flour and half gluten free flour including almond, coconut, arrowroot, garbanzo bean and brown rice. I also used 2 unsweetened applesauce cups with cinnamon and 2 flaxseed eggs along with regular eggs a lil bit of coconut milk since it would need the extra moisture because of the tbsp of coconut flour that was added in. They turned out great! Really fluffy! And yummy!
Erin says
Hi Rebekah, so happy you loved them and made them your own!! 🙂
halik says
can you please share your new recipe.. thank you in advance
Karen W says
Great flavour. Maybe it’s because of the cinnamon that the flavour is a little reminiscent of carrot cake which I love but can’t cook a proper one due to a family member with nut allergy. I substituted egg for 2 tbsn ground flax seeds with 5 tbsns of water. I also added about 1/4 cup of chia seeds. Because of the oil in them they seperate from the patty pans which absorbed a lot of the oil. They are a little crumbly but still hold together. Will make these again for sure.
★★★★
Erin says
Hi Karen, so glad you enjoyed them and made them your own!!
Katie Goosch says
I followed the recipe to a T and These turned out so good!! Thank you! I’m going to try the strawberries and bananas next!
★★★★★
Erin says
Hi Katie, so glad you loved them and great idea!!
Maggie says
Just made these! Yum! Thank you Erin! I was able to tweak it a bit to be plant based. I substituted flax seed meal in water for eggs. I wish I had had some apple sauce to sub for oil. (Cutting out saturated fats). They turned out! Oh, I crushed some dried Rosemary to add also.
Erin says
Hi Maggie, so happy you loved them and made them your own! 🙂
Brian Way says
Have tried this recipe twice. Crumpling issue is not from over mixing. First after using “oat flour” for over 30 years this is the first recipe with ONLY “oat flour”. My wife, who is Filipino, believes the coconut oil too could be a bit of the problem. Flavor is GREAT but if we make it again will be playing with it to have a more binding muffin
★★
Erin says
Hi Brian, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you two. Are you following the recipe to a T and melting the coconut oil?
Vanessa says
I love this recipe! My son can’t have eggs so I just use ener-g egg replacement, I had 1 cup of chocolate chips and 1 cup of coconut flakes!!! Moist and delicious. A tip is do not over bake when using oat flour! They will look or when insert a toothpick will come out moist! It’s totally fine, when cool down will settle perfectly
★★★★★
Erin says
Hi Vanessa, so glad you loved them so much!!
Linda says
Best muffins I’ver ever had and I love that they’re made with sweet potato and oat flour. I did carefully measure the flour to guard against making them dry. I also added ground cloves, ground nutmeg, allspice and extra cinnamon as suggested by one of the commenters.
★★★★★
Erin says
Hi Linda, so happy you loved the muffins so much!!
Shawn says
I have coconut oil but it his not liquid, do I melt it first
Erin says
Hi Shawn, yes you’ll want to melt it first. Let me know how your muffins come out!!
Prisca says
These are absolutely amazing and so versatile. We are able to have gluten, but I love the oats in this so much that I wouldn’t trade it for wheat flour ever. I made them as the recipe calls for the first time, but we’ve modified based on what we’ve had and they still turn out great. First, I cut down the coconut oil to 1/4 c and add apple sauce and reduce the maple syrup and add a ripe banana. My kids love them with chocolate chips, and we’ve also added cocoa powder before. My kids are so picky, but these are a hit every time!!!
★★★★★
Erin says
Hi Prisca, I am so glad you loved them and made them your own!! 🙂
Michelle says
I love these muffins! They are moist, flavorful and healthy!
★★★★★
Erin says
Hi Michelle, so glad you loved them! 🙂
Jen says
Hello! I too followed the recipe to a tee and mine were more like sweet potato oat crumbles. They did not hold together at all. I make a similar recipe with smushed bananas and oats, but it calls for Greek yogurt and a bit of milk. I may try this again and add yogurt.
★★
Erin says
Hi Jen, hmm I am so sorry to hear it didn’t work out for you. You could try yogurt, but it seems like your oat flour may not have been fine enough. Let me know if you try them again!
Emily says
We made these exactly as written with the chocolate chip addition. The texture and flavor are excellent; I imagine some who have trouble with it might be used to very sweet recipes, or perhaps their oats were not ground fine enough. I don’t mind having a bit of crunch.
They are extra tasty with a drizzle of monk fruit powder+milk glaze.
Everyone in the family loved them.
★★★★★
Erin says
Hi Emily, I am thrilled everyone enjoyed them! 🙂
Maggie O’Brien says
These are amazzzzzzing! Going to be a new favorite go to recipe
★★★★★
Erin says
Hi Maggie, so glad you love them!!