Cinnamon Sweet Potato Muffins

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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 too 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 Great TIP For Sweet Potato…

• 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 in the hot water. It will continue to cook the potato.
• 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.  Measure one cup, then refrigerate until you’re ready for the recipe.

How to Make These Muffins? (*full recipe card on the bottom)

1. Using a good whisk, whisk together the liquid ingredients with the brown sugar in a large mixing bowl.
2. Then add the oats and flour. Whisk again until smooth and well combined.
3. Add in the spices and 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. Make the brown sugar pecan topping. Top each muffin with a generous amount of brown sugar pecan mixture.

7. Bake for 22 to 25 minutes, until the toothpick comes out clean. And ENJOY!! 🙂

Have a good day!

If you love baking healthy muffins, then try these! 

• 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

Also, try our Cinnamon APPLE Sweet Potato Muffins which are dairy-free, nut-free, and even refined sugar-free!  And our favorite Cinnamon Apple Cider Donuts!

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Need More Tasty Breakfast Ideas and Recipes, try these:

• Almond Raspberry Breakfast Bars

• Avocado Toast for Breakfast

• Spinach and Egg Breakfast Casserole

• Breakfast Egg Sliders to Go!

• Paleo Banana Chocolate Chip Muffins

Yield: 12 muffins

Cinnamon Sweet Potato Muffins

Print

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!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 1 cup (328 grams) mashed sweet potato
• 1 cup (220 grams) (packed) dark brown sugar- divided
• 1/4 cup (54.4 grams) canola oil
• 1/2 cup ( 8 Tbsp.) low-fat milk
• 2 large eggs
• 1 tsp. vanilla
• 1 cup (136 grams) all-purpose flour
• 1 cup (80 grams) old-fashioned oats (not instant)
• 1/2 tsp. pumpkin pie spice
• 1 tsp. cinnamon- divided
• 2 tsp. baking powder
• pinch of salt
• Optional: 3 Tbsp. chopped pecans
• cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
3. Whisk together sweet potato, 1/2 cup brown sugar, oil, milk, eggs, and vanilla in a large bowl. Add oats and flour. Whisk until smooth and well combined.
4. Add and mix in 3/4 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside.
5. In a small bowl, combine the remaining 1/4 teaspoon of cinnamon, and remaining 1/2 cup of brown sugar and pecans. Top each muffin with a generous sprinkle of the brown sugar pecan mixture.
6. Bake for 22 to 25 minutes, or until the toothpick comes out clean.
7. Yields: 12 muffins

Nutrition Information:

Amount Per Serving: Calories: 189Total Fat: 6.1gSaturated Fat: 0.8gCholesterol: 32mgSodium: 48mgCarbohydrates: 30.4gFiber: 1.4gSugar: 13.7gProtein: 3.7g

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Thanks for stopping by! 🙂

xo Anna and Liz