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    Hummusapien » Recipes » Snacks » 1 Bowl Healthy Sweet Potato Muffins (no added sugar!)
    ★★★★★ from 12 reviews

    1 Bowl Healthy Sweet Potato Muffins (no added sugar!)

    Published Apr 18, 2022 · Modified Jul 5, 2023 · by Alexis Joseph · 27 Comments

    Jump to Recipe

    Incredible Healthy Sweet Potato Muffins with no added sugar made in 1 bowl! Fluffy, moist, and irresistible. Made with nourishing ingredients like almond, oat flour, and roasted sweet potato. Shockingly gluten free and toddler approved! Everyone loves these delicious muffins.

    three muffins with nuts on pink plate

    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!

    stainless steel bowl with orange batter and spatula

    How to make

    1. Whisk together the wet ingredients: sweet potato flesh, applesauce, eggs, oil and vanilla.
    2. Add the dry ingredients: almond flour, oat flour, baking powder, baking soda, salt and cinnamon.
    3. Mix until combined to form a thick batter. Dump ¼ cup of batter into a greased muffin tin and bake at 400F for 26 minutes.

    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.

    1. Preheat oven to 400F. Pierce a sweet potato (or a few) several times with a fork.
    2. Place on a baking sheet lined with foil or parchment. Bake for an hour, or until very fork tender.
    3. Allow potato to cool. Peel and use per the recipe.
    hand holding muffin

    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.

    glass dish of muffins

    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.

    plate with muffins and gold fork
    Print
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    three muffins with nuts on pink plate

    1 Bowl Healthy Sweet Potato Muffins (no added sugar!)

    ★★★★★ 5 from 12 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 26 minutes
    • Total Time: 36 minutes
    • Yield: 12 muffins 1x
    • Category: Snacks
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Incredible Healthy Sweet Potato Muffins with no added sugar made in 1 bowl! Fluffy, moist, and irresistible. Gluten free and toddler approved!


    Ingredients

    Units Scale
    • 1 cup roasted sweet potato
    • 4oz container unsweetened applesauce (½ cup)
    • 2 eggs
    • 3 tbsp avocado oil or melted coconut oil
    • 1 tsp vanilla extract
    • 1 ¼ cups packed almond flour (163g)
    • 1 ¼ cups certified GF oat flour (124g)
    • 1 ½ tsp cinnamon
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ½ tsp fine sea salt
    • ¼ cup finely chopped pecans or walnuts, for topping

    Instructions

    1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with cooking spray.
    2. Place cooled sweet potato flesh, applesauce, eggs, oil and vanilla in a large mixing bowl. Whisk to combine.
    3. Add almond and oat flour, baking powder and soda, salt, and cinnamon. Use a rubber spatula to combine batter. It will be thick! Top with nuts.
    4. Spray a ¼ measuring cup with cooking spray and use it to scoop batter and fill the muffin tin.
    5. Bake for 26 minutes. Cool muffin tin on a wire rack and enjoy! Store muffins at room temperature for up to 2 days and then refrigerate any leftovers.

    Notes

    VEGAN: Sub eggs with 2 flax eggs (2 tbsp ground flax mixed with ⅓ cup of water and set aside to gel for 5 minutes). They will be a bit flatter and may took longer to cook.

    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.

    Keywords: healthy sweet potato muffins

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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    1. Veronica Shafer says

      September 28, 2023 at 7:06 pm

      Alexis,
      I want you to know how much I love your sweet potato muffin recipe! I love Japanese sweet potatoes and use them in your recipe. I make this recipe at least twice a month. I try to always have some in the refrigerator. I love that it has no sugar and so simple to make. I also love your chocolate banana muffin recipe.
      I’ve been following you since before Max came along and appreciate how you use whole, clean ingredients without refined sugars in most of your recipes.
      Why don’t you have a cookbook? If you did, I’d buy it.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 28, 2023 at 7:32 pm

        Awww thanks, Veronica! You made my day 🙂 I would love to write a cookbook someday!

        Reply
    2. Donna says

      June 22, 2023 at 6:19 pm

      Ok how many eggs, the recipe doesn't state, but there is a line on the recipe for "4 tbsp, but it doesn't say what. I. In the process of making the recipe now so I need a response please...

      Reply
      • Alexis Joseph says

        June 22, 2023 at 10:39 pm

        Hey Donna, I'm seeing there is a technical glitch on the recipe, so sorry about this issue. I am looking into this! With 1x the recipe, it correctly states 2 eggs. If you're making a double batch, it would be 4 eggs; but I'm seeing that when 2x is selected, it is saying 4 tbsp instead of 4 eggs.

        Reply
    3. seema shah says

      May 23, 2023 at 11:30 pm

      I’ve made a LOT of healthy muffins over the years for my kids and this is by far my favorite recipe. Kids love it and it’s also the perfect fall (or any season) treat with coffee / tea for the grown-ups.

      ★★★★★

      Reply
      • Alexis Joseph says

        May 24, 2023 at 5:37 pm

        You made my day, thank you SO much Seema!! Hooray for kiddo-approved muffs 🙂

        Reply
    4. Ashley says

      April 29, 2023 at 3:11 pm

      How would you modify this recipe to make with canned pumpkin?

      ★★★★★

      Reply
      • Alexis Joseph says

        April 30, 2023 at 3:47 pm

        I haven’t tested this recipe with pumpkin! Since it’s more moist than sweet potato, I’d guess you’d need less but I can’t say for sure. Maybe try with 3/4 cup?

        Reply
    5. Mariann says

      December 07, 2022 at 8:05 pm

      Very Yummy, love that it uses the oat and almond flour. I sautéed 2 chopped apples and raisins with cinnamon and added to batter. I also added walnuts and some maple syrup for a little extra sweetness. Peace

      ★★★★★

      Reply
      • Alexis Joseph says

        December 07, 2022 at 9:56 pm

        Oh wow, apples sound amazing here! Thanks so much for the review, Mariann 🙂

        Reply
    6. Diana says

      October 20, 2022 at 6:06 pm

      Just a note because I scanned your recipe for my own ideas making my own sweet potato muffin. Still in the search for a better egg substitute that will lift and not flatten. However you can steam your sweet potatoes in 15 minutes as opposed to baking them for an hour. I just cut them in cubes are in slices steam them like I would any other vegetables . Soft and sweet

      ★★★★★

      Reply
    7. steph says

      October 17, 2022 at 10:04 am

      hi may i know what would be the difference between adding oil vs not adding oil?

      Reply
      • Alexis Joseph says

        October 18, 2022 at 5:51 pm

        Hi! I haven't tested this recipe without oil; it helps with moist texture.

        Reply
    8. Mandee says

      August 23, 2022 at 1:28 pm

      These were incredible! I love a muffin that has a vegetable but doesn’t taste savory. I only had 3/4 cup of mashed sweet potato so I added 1/4 cup mashed banana and it turned out perfectly. My dad hates sweet potatoes and loved this muffin, and both my 17 month old and 3 year old asked for seconds!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 24, 2022 at 3:45 pm

        Best news! And how awesome that the banana was a good stand in. So glad these were a hit with your family, Mandee! Thanks so much for reviewing.

        Reply
    9. Renee says

      May 03, 2022 at 7:09 pm

      The whole family loves these, and I love that they have no added sugar!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 04, 2022 at 3:03 pm

        Amazing, thanks Renee!

        Reply
    10. Rachel says

      May 01, 2022 at 11:58 am

      Hands down the best muffins for the entire family !!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 04, 2022 at 3:05 pm

        YAYYY!

        Reply
    11. Kori Daniel says

      April 24, 2022 at 2:07 pm

      These muffins are so perfect and very easy to make! Stellar flavor and texture.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 25, 2022 at 12:00 am

        Amazing thanks Kori!! You rock!

        Reply
        • Kori Daniel says

          April 25, 2022 at 2:47 pm

          I gave a muffin to Camden yesterday, and he loved it too! Matt text me during the day to say it was amazing. I am just so thankful for you! I love sharing food with my loved ones, and I can always count on your recipes to be stellar.

          Reply
          • Alexis Joseph says

            April 25, 2022 at 6:42 pm

            Awww that is SO sweet Kori! I can't tell you how much this means to me. Thank you for always trusting my recipes and sharing them with your family, it means the world!

    12. Debbie says

      April 20, 2022 at 5:15 pm

      I love these!! So yummy and easy! My whole family enjoys as a snack!!

      ★★★★★

      Reply
    13. Kelly says

      April 20, 2022 at 12:28 pm

      Made these last night for my 10 month old. I had to make some modifications due to what I had on hand, but they were still fabulous. I had cooked japanese sweet potato, which is a bit drier than orange sp, so I added extra applesauce/a fruit puree pouch to add some more moisture back in. I also used spelt flour instead of oat. They are absolutely delicious, even without any additional sugar. My son gobbled a whole muffin up this morning alongside some scrambled eggs and steamed cauliflower. I can always count on your recipes to turn out great and I am glad that after years of baking I can kind of trust myself to modify things on the fly haha.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 21, 2022 at 6:32 pm

        This is the best! Spelt is awesome so I'm really glad that worked. Also I'm so inspired by the cauliflower at breakfast idea!

        Reply
    14. Dylan says

      April 18, 2022 at 10:50 am

      I have been making these on a weekly basis lately! Great afternoon snack, and love that there’s no added sugar 🙂

      ★★★★★

      Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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