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)
- Using a good whisk, whisk together the liquid ingredients with the brown sugar in a large mixing bowl.
- Then add the oats and flour. Whisk again until smooth and well combined.
- Add in the spices and baking powder, and salt.
- 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!
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:
Amount Per Serving: Calories: 189Total Fat: 6.1gSaturated Fat: 0.8gCholesterol: 32mgSodium: 48mgCarbohydrates: 30.4gFiber: 1.4gSugar: 13.7gProtein: 3.7g
Recipe slightly adapted from WebMD.com, 2014
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|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|