It all began with my beloved Healthy Banana Muffins and Sweet Potato Brownies. This blog needed a healthy sweet potato muffin recipe, so I swapped the banana with sweet potato plus applesauce, upped the oil a bit, and voila—muffin magic! Just like my Sweet Potato Pancakes, I love serving them to Max as a toddler-friendly snack. I feel amazing that I have a hearty breakfast or snack packed nutrition ready to go for him. Bonus points that Jeff and I are obsessed, too!
Ingredients
Sweet potato: The man, the myth, the legend. I always have cooked spuds in the fridge ready to go for eating or baking. You’ll need one cup of the flesh, no skin, from about a medium sweet potato. It should be very soft. Applesauce: I always keep those little unsweetened applesauce containers on hand for convenience. This adds moisture and a bit of natural sweetness! Eggs: For moisture, rise, and binding. I tried these with flax eggs and they are a bit flatter and took longer to cook, but it works. Oil: A neutral oil like avocado oil or coconut oil adds mouthfeel and great texture. Almond flour: A naturally sweet flour with an amazing texture. It makes baked goods taste like cake. There’s no sub here since almond flour is so unique and high in healthy fats. We’re packing it in there! Oat flour: I make my own, so easy! You can also use store-bought. Use certified gluten free oats if needed. Cinnamon: For yummy flavor. Nutmeg would be great, too. Salt: Important for flavor. Baking soda and powder: Rise, baby!
How to make
How to roast sweet potato
I love to roast a couple sweet potatoes on Sunday to enjoy as is, throwing in sweet potato black bean burgers, sweet potato pancakes and beyond.
How to make oat flour
I always make my own oat flour. Simply blend a heaping 1 ¼ cups of oats in the NutriBullet until it resembles. fine powder. The measure out 1 ¼ cups by spooning and leveling.
Storage tips
Store muffins at room temperature in an air-tight container for up to 2 days and then refrigerate any leftovers.
Can muffins be frozen?
Yes, I freeze these all the time! Simply freeze cooled muffins in an even layer on a baking sheet. Once frozen, transfer them to a freezer baggie and squeeze all the air out. They’ll keep for 3 months.
More healthy muffin recipes
Banana Oat Muffins Blueberry Banana Muffins Gluten Free Zucchini Muffins Chocolate Banana Muffins
Low sugar snacks that aren’t nuts and that don’t totally need savory are not easy to find, am I right? You’re welcome. These muffins are just barely sweet, making them great for kids too! For sweeter muffins, add ¼ cup of maple syrup. ¼ tsp nutmeg is also delish here! There is no substitute for the flours here and the recipe and I can’t vouch for the recipe turning out with alternative flours.
