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Sweet Potato Muffins

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Sweet Potato Muffins

Sweet Potato Muffins

Jessica Braider
These muffins may sound strange, but are so delicious! Packed with fiber, vitamin C, and whole grains, they make an amazing addition to the breakfast rotation, lunchboxes, or snack time. They are also a great cooking project with littles, who will love getting to mash the sweet potato and mix all the ingredients together.
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings


  • 1 cup whole wheat flour (use wheat/gluten-free if needed)
  • 1 cup rolled oats (use wheat/gluten-free, if needed)
  • 1/3 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 sweet potato cooked and mashed, about 1 cup
  • 2 eggs
  • 1/2 cup low fat plain yogurt (or use any variety)
  • 1/4 cup butter or coconut oil melted
  • 1 tsp. vanilla extract
  • 1 cup walnut pieces optional


  • If your sweet potato(es) are not cooked. Roast them, whole, in the oven at 425 degrees for 60 minutes, or use a fork to puncture the sweet potato(es) with a few times, place on a microwave-safe plate, and microwave for 5 - 8 minutes, or until soft, turning about half-way through. Allow them to cool, and then cut in half and scoop out the flesh.
  • If your oven is on from roasting the sweet potato(es), turn it down to 350 degrees. If not, preheat the oven to 350 degrees. Spray or grease a muffin tin, or line with liners.
  • In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a second bowl, mash the sweet potato with a potato masher or fork, add in the eggs, yogurt, butter or coconut oil, and vanilla. Whisk to combine.
  • Fold the wet ingredients into the dry. Mix in the walnuts, if using.
  • Scoop the batter into the muffin cups. Bake for 20 - 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins from the tin and cool on cooling rack. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat the muffins, microwave until warmed through or heat in the toaster oven.


Do Ahead or Delegate: Bake or microwave the sweet potato, combine the dry ingredients, or make and refrigerate or freeze the muffins.
Scramble Flavor Booster: Add more cinnamon or add nutmeg.
Tip: Did you know sweet potatoes are a "super food"? They are packed with all sorts of vitamins and minerals we need: Vitamin C to boost our immune system, Vitamin D to stabilize our mood and increase energy, iron to help our immune systems, magnesium to help reduce stress, cartenoids which help ward off cancer and slow aging, and potassium which helps to balance our electrolytes and reduce swelling.
Nutritional Information Per Serving (% based upon daily values): Calories 181, Total Fat: 7g, 10%; Saturated Fat: 5g, 23%; Cholesterol: 28mg, 9%; Sodium: 153mg, 6%; Total Carbohydrate: 26g, 9%; Dietary Fiber: 3g, 14%; Sugar: 6g; Protein: 6g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, Nut-Free, Snack/Appetizer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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