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!
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 also add in good nutrients like beta-carotene and vitamins A and C. They’re perfect for breakfast, and can be enjoyed in the afternoon with some tea.
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 to good to pass up! I had to try them. So glad I did.
They turned out to be AMAZING, to say the least!
They were truly light, moist and 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.
Best of all, each muffin is only 189 calories. You can eat a second one, guilt-free.
So good, they were gone in 24 hours. My family loved them!
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.
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; and the batter only needs minutes to prepare to make 12 muffins. And, you don’t need to use an electric mixer either – a good whisk will do the job.
Cinnamon Sweet Potato Muffins are a great way to give your family a muffin that contains nutrient-dense veggies and healthy oats. Try this recipe!
It’s a keeper!
Here’s a tip: Boil one sweet potato the night before or in the morning for about 20 minutes, then turn off the heat and let it sit for a while longer. Sweet potato is ready when a fork can easily slide through the potato. Remove from water, let it cool, and peel the skin. Then mash the potato with a fork in a small bowl. Refrigerate until ready for recipe.
Enjoy and have a good day!
More Muffins from 2SR archives!
Thanks for Pinning and Sharing!
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 below!
It makes us happy to see what you bake!
Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes FREE every time we post! Also, you can follow us on Facebook and Twitter!
Happy Baking! 🙂
Cinnamon Sweet Potato Muffins
Recipe type: Breakfast / Brunch / Healthy Snack
Serves: 12 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!
- 1 cup mashed sweet potato
- 1 cup (packed) dark brown sugar- divided
- ¼ cup canola oil
- ½ cup low-fat milk
- 2 large eggs
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup old-fashioned oats (not instant)
- 1 tsp. cinnamon- divided
- ½ tsp. pumpkin pie spice
- 2 tsp. baking powder
- pinch of salt
- Optional: 3 Tbsp. chopped pecans
- cooking spray
- Preheat oven to 350 degrees.
- Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
- Whisk together sweet potato, ½ cup brown sugar, oil, milk, eggs, and vanilla in a large bowl. Add oats and flour. Whisk until smooth and well combined.
- Add and mix in ¾ teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside.
- In a small bowl, combine the remaining ¼ teaspoon of cinnamon, and remaining ½ cup of brown sugar and pecans. Top each muffin with a generous sprinkle of the brown sugar pecan mixture.
- Bake for 22 to 25 minutes, or until the toothpick comes out clean.
- Yields: 12 muffins
Recipe slightly adapted from WebMD.com, 2014
|Amount per serving|
|% Daily Value*|
|Total Fat 6.1g||8%|
|Saturated Fat 0.8g||4%|
|Total Carbohydrate 30.4g||11%|
|Dietary Fiber 1.4g||5%|
|Total Sugars 13.7g|
|Vitamin D 8mcg||41%|
|*The % Daily Value (DV) tells you how much a|