Cinnamon Apple Sweet Potato Muffins
These Cinnamon Apple Sweet Potato Muffins are loaded with mashed sweet potato, cinnamon, good old-fashioned oats, honey, and oat milk and topped with fresh apple-cinnamon topping. If you love our original recipe, then you’ll love these too! Only these are dairy-free, refined sugar-free, nut-free, amazingly light, fluffy, and delicious!
Sweet Potatoes in Baked Goods…
Sweet potato is the secret ingredient to these healthy muffins; it gives them their moist texture and a delicate flavor with minimal fat. In addition, it offers some beta-carotene along with vitamins A and C in every muffin.
And these sweet potato muffins can be made gluten-free with a swap of your favorite gluten-free flour. Perfect!
Plus, to make these muffins a little healthier, I swapped out a few other ingredients from my original recipe for cinnamon sweet potato muffins.
Tell Us About Cinnamon Apple Sweet Potato Muffins
- My cinnamon apple sweet potato muffins are made in ONE bowl and require no special equipment, only a good whisk will do!
- This easy recipe also makes cleanup fast and easy.
- We love them warm with our morning coffee. They’re great to serve as an afternoon snack, too.
- And the best part? They’re only 172.5 calories per muffin!!
Cinnamon Apple Sweet Potato Muffins are fabulous to make all year long!
I haven’t made sweet potato muffins in a while, and since we still have family members at home for a few more weeks, I made these muffins early in the morning for them to enjoy with their coffee.
Only this time, my girls asked me to make them without refined sugar. So I did. 🙂
And it was at the last minute, an afterthought to add some fresh apples for the topping instead of chopped pecans. Well, I have to tell you, it worked perfectly!
Baking Notes and Tips!
- Before you start baking, it’s a good idea and important to double-check the expiration date on your staple ingredients like baking soda, flour, pumpkin spice, and even old-fashioned oats. If they have expired, replace them, or the muffins will not turn out well.
- It’s best to boil one sweet potato the night before, peel, mash, and store it in a small bowl or container and refrigerate overnight. So you’ll have it ready before you start.
- Always adjust your racks in the oven and make sure you have one in the middle. It’s best to bake these muffins in the middle of the oven.
- Also, keep in mind all ovens vary, baking times are only guidelines, so keep an eye on them.
- Do not add more than 1 cup of mashed sweet potato, or the recipe will not work. Trust me, I’ve already tried it.
Bake and Serve
Your family and friends will enjoy these Cinnamon Apple Sweet Potato Muffins as much as we do!
Light, fluffy, and positively delicious! They’re healthy for the little ones, too! The outcome was amazing! Now you have to make these muffins too! OK!?
More Healthy Muffin Recipes!
- Lemon Zucchini Poppy Seed Muffins
- Death by Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Easy Pumpkin Muffins with Icing
- Cinnamon Pumpkin Muffins
- Blueberry Lemon Oat Muffins
Hi friends! Are you baking with us? If you try our cinnamon apple sweet potato muffins recipe, let us know and leave a comment and a star rating on our recipe card! We’d love to hear from you. And, thank you.
Cinnamon Apple Sweet Potato Muffins
Yield:
12 muffins
Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
Cinnamon Apple Sweet Potato Muffins are wonderfully light, fluffy and loaded with nutrients! Made with mashed sweet potato, oat milk, eggs, cinnamon, good old fashioned oats, and topped with a cinnamon apple crumble, making them healthy and oh SO YUMMY!
Ingredients
- 1 cup mashed sweet potato
- 1/3 cup honey
- 1/2 cup Oat milk, (or any non-dairy skim milk)
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup all-purpose unbleached flour (or GF flour)
- 1 cup old-fashioned oats (not instant)
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1/8 tsp. salt
- olive oil cooking spray
For Apple Topping:
- 1 small apple- peeled, sliced and minced
- 1/4 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees (180.C)
- Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
- Whisk together sweet potato, honey, olive oil, oat milk, eggs, and vanilla in a large bowl. Add the oats and flour. Whisk until smooth and well combined.
- Then add and whisk in 1 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon or use an ice cream scoop and divide the batter evenly into muffin cups. Set aside.
For APPLE Topping:
- In a small bowl, combine the remaining 1/4 teaspoon of cinnamon with the minced apple, about 3 to 4 tablespoons. Sprinkle a little minced apple on top of each muffin.
- Bake for 28 to 30 minutes, or until the toothpick comes out clean.
- Yields: 12 muffins
Notes
Ovens vary. Keep in mind these are only guidelines, and you may need to bake it a few minutes longer. So keep an eye on them.
Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffinAmount Per Serving: Calories: 172.5
Happy and Healthy Baking! 🙂
Thanks for stopping by!
xo Anna and Liz
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Hi, why did you choose you use EVOO? Would canola or avocado oil work also and taste more neutral? Thanks
Hi Katina! That is a good question. As you know, we are Italian and grew up with our mom who only used EVOO in her cooking and in her baked goods.
But, if I had to guess, I would say that it wouldn’t hurt or change the flavor in these muffins. In addition, I have read that EVOO and Avocado oils are healthier than canola oil, so that is a good reason to use them over canola oil. I hope this helps! 🙂