Cinnamon Sweet Potato Muffins

Cinnamon Sweet Potato Muffins are loaded with mashed sweet potato, good old-fashioned oats, eggs, milk, and cinnamon, then topped with a cinnamon brown sugar crumble, making these muffins sweet, fluffy, and delicious. YUM!

Make These Muffins Special…

I never imagined using sweet potatoes to make muffins, but then again, why not? Sweet potatoes give these muffins their moist texture and a delicate flavor with minimal fat!
They’re perfect for breakfast and can be enjoyed in the afternoon with some tea or coffee. Pop them into your kid’s lunch boxes, they’re ideal.

For more muffin recipes, try our Cinnamon APPLE Sweet Potato Muffins which are dairy-free, nut-free, and refined sugar-free!  And, if you love cinnamon, then don’t miss our Cinnamon Apple Cider Donuts, they are easy and delicious too.

Why use sweet potatoes in baked goods?

• They add good nutrients like beta-carotene and vitamins A and C.
• They are loaded with fiber.
• A good source of potassium.
• Low in calories and fat.
• Contains complex carbohydrates that are released at a steady pace, and are good for a constant source of energy.

 

Cinnamon Sweet Potato Muffins…

I haven’t made muffins in a long time, and that’s because they usually end up on my hips. But regardless, these cinnamon sweet potato muffins caught my eye while reading a health magazine, and they sounded too good to pass up! 

They turned out to be AMAZING, to say the least! These muffins were very light, and moist, with a fluffy texture inside. Delicious! Each bite offers that cozy warm cinnamon flavor throughout the muffin; while the fluffy texture inside will keep everyone guessing what’s in the middle.

The original recipe calls for chopped pecans in the crumble mixture, but I didn’t have any on hand.  I am sure it is even better with some chopped pecans or walnuts added on top.

Best of all, each muffin is only 189 calories. You can eat a second one, guilt-free. 😉

How to make them?

This recipe is SO EASY!  I love making these cinnamon sweet potato muffins often.

• Also, this recipe is a good way to use some of your leftover sweet potatoes, either baked or boiled.
• You only need 1 cup of mashed sweet potato.
• The batter only needs minutes to prepare to make 12 muffins. 
• Plus, you don’t need to use an electric mixer either – a good whisk will do the job.

Note & Tips for the Sweet Potato

• Prepare the Sweet Potato Ahead: Boil one large sweet potato the night before or in the morning for about 20 minutes. Turn off the heat and let it sit for a while longer in the hot water. It will continue to cook the potato.
• Then Drain & Peel: Sweet potato is ready when a fork can easily slide through the potato.  Remove from water, let it cool, then peel, and discard the skin.
• Measure the Right Amount. Next, mash the potato with a fork in a small bowl.  Measure ONLY one cup, then refrigerate until you’re ready for the recipe. Reserve the extra in a container for another recipe.

Ingredients You’ll Need:

• mashed sweet potato
• dark brown sugar
• canola oil
• low-fat milk
• large eggs
• vanilla extract
• all-purpose flour
• old-fashioned oats (not instant)
• pumpkin pie spice
• ground cinnamon
• baking powder
• pinch of salt
• Optional: chopped pecans
• cooking spray

Helpful Tips! A few options for substitutions: use almond milk or oat milk, in place of low-fat milk. And, use maple syrup or honey in place of sugar.

Easy Directions To Make Them… (*full recipe card, plus video below!)

1. Use a good whisk, and whisk together the liquid ingredients with the brown sugar in a large mixing bowl.
2. Then add in the oats and flour. Whisk until the mixture is smooth and well combined.
3. Add in the spices, baking powder, and salt.
4. Whisk again until well combined.

5. Prepare a 12-muffin pan with muffin paper liners. Spoon the batter into your muffin cups and set them aside.

6. OPTIONAL: Make the brown sugar pecan topping. Top each muffin batter with a generous amount of brown sugar pecan mixture.

7. Bake for 22 to 25 minutes, until the toothpick comes out clean. Yields: 12 muffins

Serve and Enjoy!

Cinnamon Sweet Potato Muffins are a great way to give your family a muffin that contains nutrient-dense veggies and healthy oats.  It’s better than any store-bought muffin out there, plus it is cost-effective!

Try this recipe …it’s a keeper! …and enjoy!

More Healthy Muffins You’ll Love! 

• Death by Chocolate Zucchini Muffins
• Banana Chocolate Chip Muffins
• Easy Pumpkin Muffins with Icing
• Lemon Zucchini Poppy Seed Muffins
• Cinnamon Pumpkin Muffins
• Blueberry Lemon Oat Muffins

WATCH VIDEO: How to Make Our Cinnamon Sweet Potato Muffins? (1-minute)

 

Additional Breakfast Recipes…

• Spinach and Egg Breakfast Casserole
• Breakfast Egg Sliders to Go!
• Paleo Banana Chocolate Chip Muffins

Hi friends!  Are you baking with us?  If you try our cinnamon sweet potato muffins recipe, let us know and leave a comment and a star rating in our recipe card below. Don’t forget to enter your email address in our ‘Subscribe Box’ and receive our recipes FREE!

Recipe slightly adapted from WebMD.com, 2014 

Happy Baking!  🙂

thanks for stopping by…

xo anna and liz