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Sweet Potato Muffins

Sweet Potato Muffins

The OrganWise Guys feature sweet potatoes as a Foods of the Month in November.

Are sweet potatoes part of your Thanksgiving meal? We hope so! Sweet potatoes that are prepared simply (think roasted or mashed) are the healthiest kinds. A roasted sweet potato with a little butter, brown sugar, or maple syrup is delicious. Or, make mashed sweet potatoes with Greek Yogurt instead of heavy cream. Have you tried these recipes before? Toppings like marshmallows or lots of added sugar tend to mask the sweet potato’s natural flavor. Because sweet potatoes are naturally sweet, they are excellent in baked goods, like this recipe for Sweet Potato Muffins. It’s pretty simple; just add mashed sweet potato to a regular muffin recipe.

We love these Sweet Potato Muffins because they are incredibly moist. By using lots of this flavorful, Vitamin A-rich vegetable, you don’t need a lot of added sugar or other flavors. The sweet potato flavor holds its own. It also provides a good amount of fiber. To save time, cook your sweet potatoes in the microwave instead of roasting them in the oven. Consider serving this simple breakfast on Thanksgiving Day. Your family will be impressed that this muffin recipe is actually made with a healthy vegetable!

Sweet Potato Muffins
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  • 3 large sweet potatoes (about 3 cups)
  • 2 cups whole wheat flour
  • 2 tsp. cinnamon
  • 1 tsp baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cups sugar
  • 3/4 cups coconut oil, melted
  • 3 large eggs
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees.
  2. First, make your sweet potato mash. Pierce the sweet potatoes with a fork about 10 times, cover with a paper towel, and cook in the microwave for 12 minutes, or until they are soft (microwaving time will vary).
  3. Let the sweet potatoes cool for 10-20 minutes, until they are easy to handle. Now is a good time to prepare your other ingredients.
  4. In a large bowl combine the dry ingredients (flour, cinnamon, baking soda, baking powder, salt and sugar).
  5. In a separate bowl, combine the wet ingredients (coconut oil, eggs, and vanilla).
  6. Now, cut the sweet potatoes in half the long way, scoop out the flesh into a large bowl, and use two forks or a potato masher to mash them.
  7. Stir the wet ingredients into the dry ingredients, and then add the sweet potato mixture. Combine thoroughly.
  8. Spray a muffin tin with nonstick spray and transfer the batter, filling each muffin cup about 2/3 of the way to the top.
  9. Bake for 30 minutes, until the muffins are cooked through (test this by inserting a toothpick into one muffin. It should come out clean.).
  10. Eat immediately or store for up to 5 days.
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