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sweet potato muffins in pink and green swirled cupcake wrappers stacked on parchment with a light wood background

Healthier Sweet Potato Muffins

These sweet potato muffins are lightly sweet and packed with nutrients. Moist from the vegetables, the whole family will love these veggie muffins

Course Breakfast, Snack
Cuisine American, Baked Goods, Kid friendly
Keyword cinnamon sugar, hidden veggies
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 145 kcal
Author Morgan


  • 1 1/2 cups mashed sweet potato
  • 2 eggs
  • 1/2 cups milk
  • 1/4 cup melted butter
  • 1/4 cup canola oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cup flour
  • 2 1/2 teaspoon baking powder


  1. Preheat oven to 350.
  2. Combine sweet potato, eggs, vanilla, milk, butter, oil, and sugar.
  3. Add in spices, flour, and baking powder until just combined - do not over mix.
  4. Spray baking cups with non stick spray and scoop. If desired, sprinkle tops with cinnamon sugar.
  5. Bake 22-24 minutes or until a toothpick comes out clean.

Recipe Notes

  • 1 1/2 cups equated to about one and a half roasted sweet potatoes.
  • This is a great way to use up whole roasted or leftover mashed sweet potato - if the mashed was sweetened, reduce sugar by about half, pending how sweet the mash was.
  • To make it dairy free: use all oil and dairy free milk.
  • I used white flour, but you can also use whole wheat. I would add about 2-3 extra tablespoons of milk if you go that route, but the sweet potato will keep it extra moist still.
Nutrition Facts
Healthier Sweet Potato Muffins
Amount Per Serving
Calories 145
* Percent Daily Values are based on a 2000 calorie diet.