Can I use canned sweet potatoes for this recipe?

It’s best to use fresh sweet potatoes for this recipe as they offer a fresher taste and better texture. However, if you’re short on time, canned sweet potatoes can be used as a substitute. Just be sure to drain and mash them thoroughly before adding them to the batter.

How do I know when my sweet potato muffins are done?

To check if your sweet potato muffins are fully baked, insert a toothpick or cake tester into the center of one muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. If it comes out with batter, bake for an additional 3–5 minutes.

Can I make these muffins gluten-free?

Yes! You can easily make these sweet potato muffins gluten-free by using a gluten-free flour blend in place of regular all-purpose flour. Be sure to check your other ingredients to ensure they are gluten-free as well.

Sweet Potato Muffins: A Healthy, Delicious Treat for Any Time of Day

Description

These sweet potato muffins are naturally sweet, moist, and packed with nutrients. The perfect healthy alternative to traditional muffins, they’re easy to make, freezer-friendly, and bursting with flavor from the sweet potatoes and cinnamon.

Ingredients

Scale

3 cups mashed sweet potatoes
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
½ cup ground flaxseed meal (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F. Pierce your sweet potatoes with a fork and bake them on a foil-lined baking sheet for 45 minutes or until soft. Let them cool, peel, and mash until smooth, making about 3 cups of mashed sweet potato.
In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
Stir the wet ingredients into the dry ingredients, then fold in the mashed sweet potatoes until fully incorporated.
Spoon the batter into a muffin tin lined with paper liners, filling each cup about three-quarters full.
If using, sprinkle ground flaxseed on top of the batter for added texture and nutrition.
Bake at 325°F for 25–30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure the sweet potatoes are fully cooked and cooled before mashing them to get the right texture.
If you’re short on time, you can bake the sweet potatoes a day ahead.
These muffins freeze well, so make a large batch and store them for a quick snack or breakfast option.
For a gluten-free version, substitute the flour with a gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 169
Sugar: 9g
Sodium: 119mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg