Sweet Potato Muffins

Last Updated on April 1, 2023 by Jess

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things. 

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless! 

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time. 

The Spiralizer 

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far! 

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long. 

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much! 

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients 

• 1 large sweet potato, spiralized (2 cups firmly packed)
• 2 cups old fashioned oats 
• 1 teaspoon baking soda
• ½ teaspoon salt 
• ½ teaspoon cinnamon
• 2 eggs 
• 1 teaspoon vanilla 
• 2 tablespoons melted butter (coconut oil would be great too!) 
• ¼ cup real maple syrup (or honey)
• ¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray. 

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice). 

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you! 

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips. 

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee! 

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Equipment

• Spiralizer
• Food Processor

Ingredients

  

1x2x3x

• 1 large sweet potato spiralized (2 cups firmly packed)
• 2 cups old fashioned oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons melted butter coconut oil would be great too!
• ¼ cup real maple syrup or honey
• ¼ cup chocolate chips

Instructions

 

• Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
• In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
• Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
• From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
• Fold in the oats and cinnamon along with the chocolate chips.
• Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.

Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato

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