These Cinnamon Apple Sweet Potato Muffins are loaded with mashed sweet potato, cinnamon, good old fashioned oats, honey, 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, and amazingly light, fluffy, and totally delicious!
Sweet potato is the secret ingredient to these healthy muffins, it not only gives them their moist texture but also 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!
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!!
My cinnamon apple sweet potato muffins are made in ONE bowl and require no special equipment, only a good whisk will do! It also makes cleanup fast and easy.
Cinnamon Apple Sweet Potato Muffins are wonderful to make all year long!
I haven’t made sweet potato muffins in a while, and since we still have our family members home with us for a few more weeks, I made these muffins early morning for them to enjoy with their coffee.
Only this time, my girls asked me to make them without refined sugar. So I did. 🙂
Plus, to make these muffins a little healthier, I swapped out a few other ingredients from my original recipe for cinnamon sweet potato muffins.
And it was at the last-minute, an afterthought to add some fresh apple for the topping instead of chopped pecans. Well, I have to tell you, it worked perfectly!
Lately, my youngest daughter has been drinking oat milk.
For those who have never heard of Oat Milk (and you’re not alone), it is milk made from rolled oats, maple syrup, and vanilla extract. It’s vegan, dairy-free and she loves the flavor! Need I say more?
So with her suggestion, I even added some oat milk into this recipe as well. You can find oat milk in your dairy section in most supermarkets.
And, you can even make homemade oat milk at home with this easy recipe for, how to make oat milk.
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!?
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 good.
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.
More Delicious Muffins Recipes!
Cinnamon Sweet Potato Muffins (the original recipe)
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
- 1 cup mashed sweet potato
- 1/3 cup honey
- 1/2 cup Oat milk, (or 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
- 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
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.
Serving Size:1 muffin
Amount Per Serving: Calories: 172.5