These Healthy Sweet Potato Muffins are made with cooked sweet potato and topped with a salty-sweet cinnamon pepita crumb topping.
It’s here—my new favorite healthy sweet potato muffins recipe is here!
If you would’ve asked me a year ago—ok, maybe two years ago—if I liked sweet potatoes, I would have said “mmmm… not really.” But now? Now I eat sweet potatoes at least 4 times each week. I suppose I have Whole30 to thank for that—when your options are limited, you learn to expand your horizons and embrace sweet potatoes for all that they are. Normally, I prefer savory sweet potatoes cooked with a little garlic and a lot of black pepper, but occasionally I hop on the “sweet” sweet potato train.
These healthy sweet potato muffins might be my favorite “sweet” way to enjoy the starchy vegetable.
I debated the different ways to get a sweet potato into muffin form, but ultimately decided to peel and chop the sweet potato and microwave it until it’s cooked through because I think it’s the easiest and most efficient way. With that said, if you don’t own a microwave, you can absolutely roast your sweet potato in the oven instead.
Once the sweet potato is cooked, you simply mash it with a potato masher or a fork, along with 1 tbsp of milk, which helps to make the mashing a little bit easier. Then, you make the muffins as you normally would!
The highlight of all crumb muffins is the crumb topping, which is made with butter, sugar, flour, cinnamon, and pepitas. It’s simple and delicious and adds just a little bit of salty-sweetness to these sweet potato muffins.
I like these muffins because, even though they do have a sweeter crumb topping, overall they’re not too sweet, which I think makes them a great on-the-go breakfast option. If you need to step up your muffin game (or maybe your sweet potato game?), these healthy sweet potato muffins are just the thing, as are my favorite whole wheat caramel apple muffins. YUM!Print
Healthy Sweet Potato Muffins
Sweet potato crumb muffins made with a cooked and mashed sweet potato and topped with a salty-sweet cinnamon pepita crumb topping.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 18 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: muffins
for the muffins:
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 large sweet potato, cooked then mashed with 1 tbsp milk
f0r the crumb topping:
- 1/4 cup all purpose flour
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 1–2 tbsp pepitas
- 2 tbsp cold butter
- Pinch of sea salt
- Preheat oven to 350°.
- Whisk eggs, oil, syrup, and milk together in a bowl.
- Add flour, sugar, baking soda, baking powder, salt, and cinnamon to that bowl and stir to combine.
- Last, add the cooked and mashed sweet potato to the bowl and use an electric mixer to mix everything together.
- Line a muffin tin with muffin liners, then divide the batter evenly.
- For the crumb topping: combine flour, sugar, cinnamon, and pepitas in a small bowl. Add the butter then use a fork or your hand to mix everything together really well until the butter is no longer in large chunks. Sprinkle crumb mixture evenly over top of muffins, then sprinkle a tiny bit of salt over each muffin.
- Bake muffins for 20 minutes or until a toothpick comes out clean. Wait a few minutes, then carefully remove muffins and place them on a cooling rack.
Keywords: sweet potato muffins, healthy sweet potato muffins, sweet potato crumb