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Healthy Sweet Potato Muffins with a crumb topping | thealmondeater.com
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5 from 4 votes

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: muffins
Servings: 18 muffins
Author: Erin


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.
  • Enjoy!


*About 1 cup mashed sweet potato