Cinnamon Sweet Potato Muffins

ByAnna + Liz Published Updated
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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!

Baked muffins served on a white platter, with one cut in half.

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.

Baked muffins on a white serving platter.

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. 😉

A white and silver platter with baked muffins.

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.
Cinnamon sweet potato muffin cut in halve on a serving platter,

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.
One sweet potato mashed with a fork in a white bowl.

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.
4 Basic steps to whisk the ingredients in a large mixing bowl.

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! 

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

 

Additional Breakfast Recipes…

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!

Baked muffins on a white serving platter.

Cinnamon Sweet Potato Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

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!

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:
Yield: 12 servings Serving Size: 1 muffin
Amount Per Serving: Calories: 189Total Fat: 6.1gSaturated Fat: 0.8gCholesterol: 32mgSodium: 48mgCarbohydrates: 30.4gFiber: 1.4gSugar: 13.7gProtein: 3.7g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: American / Category: Breakfast Breads and Lattes

A white rectangular platter filled with baked sweet potato muffins.

Recipe slightly adapted from WebMD.com, 2014 

Happy Baking!  🙂

thanks for stopping by…

xo anna and liz

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53 Comments

  1. Pingback: Cinnamon Sweet Potato Muffins – My Blog
  2. Pingback: Cinnamon Sweet Potato Muffins – My Blog

    1. Hi Carrie! I boil the sweet potato whole first, then peel it and mash it with a fork once it’s cooled enough to handle.
      If you chop it and then boil it, it may absorb too much water and therefore, you may end up with a different texture and results.

      Reply
  4. Pingback: Cinnamon Sweet Potato Muffins – 2 Sisters Recipes by Anna and Liz – Amazing Recipes

    1. Hello Sonia! yes, you can, and honey is perfect. Or, you can even reduce the amount of sugar in the recipe and it will be less sweet, but still perfect for your little one. I will be posting a new recipe soon for the same muffins with different ingredients. So keep a look at for them.

      Reply

    1. Hi Alexis! If you only have instant oats, I would say try it! I have never used instant oats so I don’t know what the outcome would be. But please let us know, and leave a second comment. Thanks so much.

      Reply

  7. Hi Jeff! No pumpkin flavor in them,; not at all. These muffins are moist and fluffy and the cinnamon is the key flavor in them so I think you will enjoy them as much as we do! Try them and come back to tell us- we would love to hear the outcome. Thanks again!

    Reply

    1. HI Jeff! No pumpkin flavor with these muffins just a delicious cinnamon flavor. Try them, we are curious how they turn out for you.

      Reply

  9. These sound amazing! Just wondering if you have tried substituting the canola oil with applesauce? I do this with banana bread but wondered how it would work for these muffins? 🙂

    Reply

    1. Hi Jordan,
      I have never tried it with applesauce, but please do try it! It may just work with this recipe; and if it does, please leave a comment again to let our readers know!

      Reply
  10. Pingback: Pumpkin Spice Sweet Potato Muffins – Lauren Bisset

    2. Hi Jessica! Here are the nutritional facts done for you! I hope this helps!

      Nutrition Facts
      Servings: 12
      Amount per serving
      Calories 189
      % Daily Value*
      Total Fat 6.1g 8%
      Saturated Fat 0.8g 4%
      Cholesterol 32mg 11%
      Sodium 48mg 2%
      Total Carbohydrate 30.4g 11%
      Dietary Fiber 1.4g 5%
      Total Sugars 13.7g
      Protein 3.7g
      Vitamin D 8mcg 41%
      Calcium 73mg 6%
      Iron 1mg 8%
      Potassium 184mg 4%
      *The % Daily Value (DV) tells you how much a

      Reply

  12. I just came back for sweet potato muffins. They sound so good and will make a great recipe when I get visitors on the weekend!
    Thank you for popping into my place and for your kind wishes! Here's to you and your continuation of lovely recipes so beautifully photographed and presented!

    Reply

    1. Hi Sue! We never imagine of using them for a muffin until I ran across this recipe! They are truly amazing and delicious. Hope you will try this one! Thanks for stopping by, xo

      Reply

    1. Thank you Dan for your kind words! They are truly amazing, I think your boys will enjoy them as much as we do! Thanks for stopping by!

      Reply

      1. Hi thanks for the recipe . I just tried it but found it was a bit dry may be it needs more milk?

        Reply

        1. HI Dina! Thank you for trying our recipe!… and welcome to our recipe blog it’s so nice to meet you! We make these muffins often and found out that if we over bake them, even a few minutes, they could turn out a little dry. I will go back in and edit that detail, as well as mentioning that everyone’s oven is different and baking times will vary. We hope you will try them again and have a better outcome. 🙂

          Reply

  18. I always have sweet potatoes on hand, and this looks like a perfect way to use some of them. They look so good! 🙂

    Reply