Sweet Potato Muffins
These sweet potato muffins are a summer-ready twist on a cozy classic, made lighter and fluffier with naturally sweet and nutrient-rich ingredients. Perfect for brunch, snacks, or picnics, they’re customizable, easy to make, and full of warm-weather charm
Equipment
- Muffin tin
- Mixing bowls
- whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 ½ cups all-purpose flour"
- "1 tsp baking soda"
- "½ tsp baking powder"
- "½ tsp ground cinnamon"
- "¼ tsp ground nutmeg"
- "¼ tsp salt"
- "1 cup mashed sweet potato about 1 medium-large, roasted or steamed",
- "½ cup brown sugar lightly packed",
- "2 large eggs"
- "⅓ cup melted coconut oil or neutral oil like canola",
- "¼ cup milk dairy or unsweetened almond milk",
- "1 tsp pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.",
- "In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.",
- "In another bowl, combine mashed sweet potato, brown sugar, eggs, melted coconut oil, milk, and vanilla extract. Whisk until smooth.",
- "Pour wet mixture into dry ingredients and gently fold with a spatula until just combined.",
- "Fold in optional add-ins like blueberries or nuts, if using.",
- "Divide batter evenly into 8 muffin cups, filling nearly to the top. Sprinkle with optional toppings.",
- "Bake for 18–22 minutes, or until a toothpick inserted comes out clean.",
- "Cool in pan for 5 minutes, then transfer to a wire rack to cool completely."
Notes
Optional Add-ins (choose 1–2): ½ cup chopped nuts, ½ cup fresh blueberries or chopped peaches, ¼ cup shredded coconut, zest of 1 lemon or orange. nnOptional Toppings: Turbinado sugar, rolled oats, cinnamon-sugar.nnFor vegan version: replace eggs with 2 flax eggs or 1 mashed banana. Use plant-based milk and coconut oil.