Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree can be used as a shortcut. Make sure it’s unsweetened and 100% pure sweet potato. The texture may be slightly smoother, and you may want to reduce the sugar slightly since canned sweet potatoes can be sweeter than fresh.

How should I store sweet potato muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week, or freeze them for up to 3 months. To reheat, microwave for 15–20 seconds to enjoy them warm and soft.

Are sweet potato muffins healthy?

Yes, sweet potato muffins can be a healthier option compared to traditional muffins. They contain nutrient-dense ingredients like sweet potatoes and flaxseed, and the recipe uses less sugar than standard muffin recipes. For an even healthier version, consider reducing the sugar or using whole wheat flour.

Can I make these muffins vegan?

Absolutely. To make vegan sweet potato muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), and use a plant-based oil like coconut or avocado oil. Be sure to check your sugar and flour choices to ensure they’re vegan-certified if needed.

Sweet Potato Muffins – Best Easy Recipe Ever

Name: Sweet Potato Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups mashed sweet potato (from about 3 large or 5–6 medium sweet potatoes); 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 3/4 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup ground flaxseed meal (optional, for topping)

Description

These sweet potato muffins are moist, naturally sweet, and nutrient-packed. Made with real sweet potatoes, cinnamon, and a touch of vanilla, they offer a healthy and freezer-friendly option for breakfast or snacks.

Ingredients

Scale

3 cups mashed sweet potato (from about 3 large or 5–6 medium sweet potatoes)
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup ground flaxseed meal (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a foil-lined baking sheet for about 45 minutes or until soft. Let them cool, then peel and mash until smooth. Measure 3 cups.
Reduce oven temperature to 325°F (163°C). Prepare a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the mashed sweet potatoes until fully incorporated into the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Sprinkle flaxseed meal over the tops if using.
Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can prep the sweet potatoes a day ahead for convenience.
Canned sweet potato puree can be used in place of fresh if needed.
Muffins freeze well—wrap individually and store in a freezer-safe bag.
To reheat frozen muffins, microwave for 15–20 seconds.
For a vegan version, replace eggs with flax eggs.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 169 kcal
Sugar: 9 g
Sodium: 119 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg