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–+ servings
Sweet potato muffin with melted chocolate chips on top.

Healthy Sweet Potato Muffins

These Healthy Sweet Potato Muffins are soft, moist, and have NO ADDED SUGAR! They're made from all whole food ingredients like sweet potato, banana, eggs, and almond flour. Great for a healthy snack, breakfast, or dessert. Plus they're gluten-free, dairy-free, and Paleo friendly!
4.43 from 7 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 133 kcal

Equipment

  • Hand Mixer or Stand Mixer
  • Muffin Pan
  • Parchment Paper Muffin Liners

Ingredients
  

Wet Ingredients:

  • ½ Cup Mashed Sweet Potato
  • ½ Cup Mashed Banana
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract

Dry Ingredients:

Instructions
 

Making the muffins:

  • Start by adding your almond flour, cinnamon, baking soda, and salt into a mixing bowl. Use a fork or whisk to blend until fully combined. (Make sure to get out all the flour clumps.) Set aside while you prepare your wet ingredients.
  • Next, add your mashed sweet potato, mashed banana, eggs, and vanilla extract into a mixing bowl. Use a hand mixer or stand mixer to blend until fully combined.
  • Slowly start adding the dry mixture to the wet mixture until a thick batter forms. If you're planning to fold in any extra "add-ins" - you can do this now!

Preparing to bake:

  • Line your muffin tins with parchment paper liners, or spray them with a non-stick cooking spray. (I like using coconut oil on a paper towel to grease each one.)
  • Add the muffin batter to each tin. It should fill close to the top of your muffin tins!

Baking:

  • Bake at 350 degrees for 15-20 minutes depending on how big your muffins are. You'll know they're done with the top gets a light golden brown color. You can also stick a toothpick in to make sure it comes out clean.

Cooling + Removing Muffins:

  • If you greased the pan, let it cool for at least 30-60 minutes before trying to remove the muffins. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
  • If you used parchment paper liners, let them sit for a couple minutes before trying to remove them from the pan. (I usually stick a fork in to pop them out.) Set them on a cooling rack until they're room temperature. Enjoy!

Notes

Mashing Sweet Potato Tips:

  1. Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
  2. If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
  3. The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!) The cooler they are, the easier they will be to mold. If they’re warm still, it will be a looser consistency that’s harder to mold.

Optional Muffin Add-Ins

  • Apple Chunks - Make sure to peel your apple first, and cut them into small bite size chunks! Fold them into the batter.
  • Banana Chunks - You can slice a banana into fourths if you want it extra chunky! Fold them into the batter.
  • Chopped Walnuts
  • Chopped Pecans
  • Chocolate Chips - If you're not sugar-free, you can certainly add some chocolate chips on top or folded into the batter. Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.

Frequently Asked Questions

Can I use an egg replacement?
I have not tested this recipe with an egg replacement. I find flax eggs tend to make dessert recipes more gooey, so I’m not sure it would work with this recipe. (Unless you like your muffins on the softer side.) If you give it a try, let me know how it goes!
Can I use a different flour in place of almond flour?
I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it’s more absorbent. If you try substitutions, let me know in the comments!
Can I freeze leftover Sweet Potato Muffins?
Yes! I love making a double batch of these so I have some on hand when I’m craving something sweet – without the added sugar. Place them in an air tight baggie or glass container. To defrost, leave them in the refrigerator. You can also toast them or microwave them!
Can I add sugar to this recipe?
Yes, of course! If you want your muffins to be a bit sweeter, you can add ¼ cup of coconut sugar to this recipe. (Mix with wet ingredients.)

Nutrition

Serving: 1gCalories: 133kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 131mgPotassium: 119mgFiber: 3gSugar: 3gVitamin A: 2997IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Keywords breakfast muffins, gluten-free sweet potato muffins, healthy muffins, healthy sweet potato muffins, sweet potato muffins
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