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.
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.
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!
- 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.
- 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.
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