Sweet Potato Muffins

Looking for a cozy, wholesome treat that’s perfect for breakfast or snack time? These Sweet Potato Muffins are soft, moist, and packed with natural sweetness and warm spices. Made with simple pantry staples and nutrient-rich sweet potatoes, they’re a healthy(ish) indulgence the whole family will enjoy. Whether you’re meal prepping or enjoying a lazy weekend brunch, these muffins are always a good idea.

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Why You’ll Love This Recipe
Moist & Tender – Thanks to sweet potatoes, every bite is soft and delicious.
Naturally Sweet – Made with less sugar, relying on the natural sweetness of sweet potatoes.
Easy to Make – Simple ingredients and quick prep.
Freezer-Friendly – Bake once, enjoy anytime.
Perfect for All Ages – Great for kids’ lunchboxes or adult coffee breaks.

Ingredients You’ll Need

For the Muffins:
1 ¾ cups all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger (optional for extra warmth)
1 cup mashed sweet potato (about 1 medium sweet potato)
2 large eggs
½ cup brown sugar (or coconut sugar)
⅓ cup vegetable oil (or melted coconut oil)
¼ cup milk (dairy or plant-based)
1 tsp vanilla extract

Optional Add-ins & Toppings:
½ cup chopped walnuts or pecans
¼ cup raisins or dried cranberries
2 tbsp rolled oats (for sprinkling on top)
Cinnamon-sugar topping

Tools You’ll Need

Mixing bowls
Muffin tin
Paper liners or non-stick spray
Whisk and spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato
Peel and cube 1 medium sweet potato.
Boil or steam until tender, about 10-15 minutes.
Mash thoroughly and let cool slightly before using.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 3: Mix the Wet Ingredients
In another bowl, combine mashed sweet potato, eggs, brown sugar, oil, milk, and vanilla.
Whisk until smooth and well incorporated.

Step 4: Combine Wet & Dry
Pour the wet mixture into the dry ingredients.
Stir gently until just combined—do not overmix.
Fold in any optional add-ins like nuts or dried fruit.

Step 5: Fill Muffin Tin & Bake
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or grease well.
Spoon the batter evenly into the muffin cups, filling about ¾ full.
Sprinkle with oats or cinnamon-sugar if desired.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature with butter or your favorite spread.

Tips for Perfect Muffins
Use Fresh Sweet Potato – Roasted or steamed sweet potatoes offer the best flavor and moisture.
Don’t Overmix – Stir until just combined for tender muffins.
Add Texture – Nuts or oats add a delightful crunch.
Check for Doneness – A clean toothpick means they’re ready.
Make a Double Batch – They freeze beautifully for quick snacks later.

Serving Suggestions
Serve warm with honey butter or almond butter.
Pair with coffee or chai tea for a cozy morning.
Add to a brunch spread with yogurt and fruit.
Enjoy as an after-school snack for kids.

How to Store & Reheat

Storing:
Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerate: Store in the fridge for up to 5 days.

Freezing:
Wrap individually and freeze for up to 2 months.

Reheating:
Microwave: Warm for 20-30 seconds.
Oven: Reheat at 300°F for 5-7 minutes.

Frequently Asked Questions

1. Can I use canned sweet potato?
   Yes, just make sure it’s plain, not sweetened or spiced.
2. Can I make these muffins gluten-free?
   Yes, use a 1:1 gluten-free flour blend.
3. Can I substitute the oil?
   You can use applesauce for a lower-fat option, but the texture may be slightly different.
4. How do I make these dairy-free?
   Use plant-based milk and oil instead of butter.

Final Thoughts

These Sweet Potato Muffins strike the perfect balance between comfort and nutrition. They’re moist, spiced just right, and super versatile—ideal for breakfast, snack time, or even dessert. With the natural sweetness of sweet potatoes and the soft, bakery-style texture, this recipe is bound to become a family favorite.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 4g | Carbohydrates: 28g | Fat: 9g | Fiber: 2g | Sodium: 220mg

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