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.
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
- Whisk together the wet ingredients: sweet potato flesh, applesauce, eggs, oil and vanilla.
- Add the dry ingredients: almond flour, oat flour, baking powder, baking soda, salt and cinnamon.
- 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.
- Preheat oven to 400F. Pierce a sweet potato (or a few) several times with a fork.
- Place on a baking sheet lined with foil or parchment. Bake for an hour, or until very fork tender.
- Allow potato to cool. Peel and use per the recipe.
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
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.
1 Bowl Healthy Sweet Potato Muffins (no added sugar!)
- 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
Description
Incredible Healthy Sweet Potato Muffins with no added sugar made in 1 bowl! Fluffy, moist, and irresistible. Gluten free and toddler approved!
Ingredients
- 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
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with cooking spray.
- Place cooled sweet potato flesh, applesauce, eggs, oil and vanilla in a large mixing bowl. Whisk to combine.
- 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.
- Spray a ¼ measuring cup with cooking spray and use it to scoop batter and fill the muffin tin.
- 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.
Dana T says
Excellent taste and texture! I had a lot of trouble finding a gluten free muffin recipe that didn’t add xanthum gum to the flour or a sugar alternative (monk fruit/allulose). Our family has been on a no sugar added diet for the past 2 months so these muffins had the perfect amount of sweetness. I would add in the suggested amount of maple syrup if you’re just starting out that way as it takes time for the body to adjust! I was so impressed with how soft and flavorful they turned out. It was so helpful that you pointed out the thick batter as it is more so than a typical muffin but they do make 12 if you don’t fill to the top. I love them so much that I’m planning to make a second batch tomorrow.
Alexis Joseph, MS, RD says
Oh wow, that’s so awesome, thank you for letting me know! You’ll have to try my banana muffins too—same flours and you can omit the maple syrup.
Kristy says
I LOVE these muffins! They've become my new morning go-to. I love that they don't have any extra sweetener. I add a scoop of protein powder and 1/2 cup dark chocolate chips. They are so moist and plenty sweet.
Alexis Joseph, MS, RD says
This makes me so happy, thanks Kristy!! The dark chocolate chips sound sooo good.
Steph says
hi
Thank you for your amazing recipes!
I Have a question concerning the sweet potato muffins.
If I use turbo mode do I need to lower the temperature?
Ta!
Happy new year!
Alexis Joseph says
Hi Steph, I'm not familiar with turbo mode?
Veronica Shafer says
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.
Alexis Joseph says
Awww thanks, Veronica! You made my day 🙂 I would love to write a cookbook someday!
Donna says
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...
Alexis Joseph says
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.
seema shah says
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.
Alexis Joseph says
You made my day, thank you SO much Seema!! Hooray for kiddo-approved muffs 🙂
Ashley says
How would you modify this recipe to make with canned pumpkin?
Alexis Joseph says
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?
Mariann says
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
Alexis Joseph says
Oh wow, apples sound amazing here! Thanks so much for the review, Mariann 🙂
Diana says
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
steph says
hi may i know what would be the difference between adding oil vs not adding oil?
Alexis Joseph says
Hi! I haven't tested this recipe without oil; it helps with moist texture.
Mandee says
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!
Alexis Joseph says
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.
Alexis Joseph says
Amazing, thanks Renee!
Rachel says
Hands down the best muffins for the entire family !!
Alexis Joseph says
YAYYY!
Kori Daniel says
These muffins are so perfect and very easy to make! Stellar flavor and texture.
Alexis Joseph says
Amazing thanks Kori!! You rock!
Kori Daniel says
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.
Alexis Joseph says
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!
Kelly says
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.
Alexis Joseph says
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!
Dylan says
I have been making these on a weekly basis lately! Great afternoon snack, and love that there’s no added sugar 🙂