Sweet Potato Muffins

4.83 from 184 votes

Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious - great for breakfast or school lunchbox

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If you’re looking for a morning muffin recipe that is oil-free, low in sugar and filled with nutrition, these sweet potato muffins are the perfect treat! They’re vegan, easy to whip up with everyday ingredients and have a sweet and satisfying taste that kids and grown-ups alike love!

Close up shot of the sweet potato muffins with almond butter on the side

Because of the natural sweetness of the sweet potatoes, you’ll use way less sugar than most muffin recipes. And the outcome is a moist and delicious muffin you can enjoy for breakfast, snack or even dessert. I add these healthy sweet potato muffins to my kids lunchboxes, and they are perfect for school.

How to make sweet potato muffins

The first step to making sweet potato muffins is to cook the sweet potatoes. While this is a great recipe to use leftover sweet potatoes, roasting them in the oven gives a smoky sweet flavor that truly makes the recipe delicious. Roast at 425°F for 45-50 minutes. About 2 medium sweet potatoes should get you about 2 and half cups of sweet potatoes.

Collage of roasted sweet potatoes before and after cutting into them

Allow the sweet potatoes to cool, while preparing the wet ingredients in a blender and the dry ingredients in a large bowl. Then add the flesh of the sweet potatoes to the blender along with milk and vanilla extract, and blend until it’s well combined. You can do this with a whisk or handheld mixer. But the blender does the job so efficiently!

Collage of wet ingredients being mixed in blender

Now you’ll want to pour the wet mixture over the dry mixture and mix until well combined. It’s ok if it’s a little clumpy, but make sure there are no more streaks of flour left.

Collage of dry ingredients getting mixed, then wet ingredients going over

Transfer to a muffin pan…wait ever so patiently…test the muffins…maybe wait again a little more patiently and there you have it – healthy sweet potato muffins made [patiently] by YOU!

I don’t bake much, so I tend to celebrate the results dramatically when I do. Hey, you should too! There’s some magic that happens in that oven.

Collage of the muffins in the tin before and after baking

Optional Add-Ins

It’s so fun experimenting with add-ins for healthy muffins. When I first made these I tested them with raisins, chocolate chips, granola and almond butter. I loved the almond butter the most, but the kids loved the chocolate chips…obviously! Here are some fun topping ideas though:

  • Chocolate: chips, chunks, nibs…you name it!
  • Nuts: walnuts, almond or pecans
  • Dried fruit: Raisins or cranberries
  • Fresh fruit: Bananas or blueberries
  • Something savory: Spinach or corn
Spreading almond butter on one of the sweet potato muffins

Can you freeze sweet potato muffins

  1. Roast the sweet potatoes ahead of time. While this is a super quick recipe, roasting the sweet potatoes is the most time consuming part. I roast it at 425°F for 45-50 minutes. Then allow it to cool so it’s easier to handle. This is great to do when you have other food in the oven.
  2. Don’t overmix the batter. Just mix until you don’t see any more flour streaks. If you overmix the batter, the muffins may bake unevenly or become extra chewy and tough.
  3. Customize with add-ins. Feel free to fold in chocolate, chopped nuts or fruit after you’ve mixed the wet ingredients with the dry ingredients.
  4. Use parchment paper muffin cups. This batter tends to be pretty moist so some sticking may occur if you use traditional muffin liners or no muffin liners. I recommend the parchment paper ones for best results.
  5. Allow muffins to cool before removing from pan. It’s tempting, I know. But when you give it time, the steam that condenses around the muffins actually makes it easier to remove from pan. And then don’t forgot to cool them on the wire rack for a total of 15-20 minutes.
Close up of on sweet potato muffin cut in half to show moist texture

Frequently asked questions

How to store sweet potato muffins

Cool the muffins in the pan for a few minutes. Then transfer them to a wire wrack and cool them completely.
Then you’ll want to place the muffins in an airtight container. But it’s important to add a paper towel under the muffins to absorb any moisture that they release. This helps keep them fresher longer. And you won’t get any soggy muffins on day 2 of enjoying these goodies!

Can you freeze sweet potato muffins?

Then you’ll want to place the muffins in an airtight container. But it’s important to add a paper towel under the muffins to absorb any moisture that they release. This helps keep them fresher longer. And you won’t get any soggy muffins on day 2 of enjoying these goodies!

Large plate of the sweet potatoe muffins

I love how easy these muffins are to make and how healthy and delicious they are! It’s a vegan recipe without any hard-to-find ingredients. In fact, it’s mostly ingredients you probably have in your pantry. And the result is a super moist and nutritious sweet potato muffins recipe that everyone will love!

For more muffin recipes:

If you’ve tried this healthy-ish feel good Sweet Potato Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sweet Potato Muffins

Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious – great for breakfast or school lunchbox
4.8 from 184 votes
Servings 12 muffins
Course Breakfast
Calories 126
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins



  • Preheat the oven to 350°F and add muffin liners to a muffin tin.
  • Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.
  • Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.
  • Let them cool down for 15-20 minutes before cutting them open.



Recipe: This recipe was adopted from Vegan Heaven
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • I would not recommend using yams instead of sweet potatoes. They have more starch than sweet potatoes so they won’t lend enough moisture to the recipe as sweet potatoes do.
  • Instead of coconut milk, you can use any other plant-based milk or regular milk.
  • I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • Replace coconut sugar with other types of granulated sugar
Equipment: I mixed the wet batter in my Vitamix. It has a “smoothie” button that pulverizes the cooked sweet potato without any chunks of it leftover. You can also do this with a handheld mixer or food processor. It will work with a standard whisk, but may take a while to make it smooth.
* Please note the nutrition label does not include the almond butter topping.


Calories: 126kcal, Carbohydrates: 23g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 34mg, Potassium: 279mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3930IU, Vitamin C: 0.8mg, Calcium: 61mg, Iron: 1.3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Large plate of the sweet potatoe muffins

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  1. Like others, my batch was mushy in the middle. I kept adding time and after about an hour the middle was finally done! The muffins taste good though! The recipe just needs some tweaking. Thank you .

  2. Mine,too, came out mushy on the inside no matter how long I baked them. Obviously, it was too much sweet potato-In retrospect it look like that in the bowl. I used 2.5 cups mashed sweet potatoes. The other comment is right- she means us to measure diced, chopped, or cubed potatoes. The problem is she doesn’t say What size pieces to measure. I feel so dumb because If it’s mashed, then measured,there’s no space between the pieces like if it was cubed so it’s probably twice as much sweet potato. She may want to amend the recipe to say Use 2.5 cups of cubed sweet potato, or diced sweet potato, and say how big the cubing or dicing should be because the amount of space between the different sizes of pieces differs and that makes up a different amount of Mashed sweet potatoes in the end. When I think about it, I’ve never seen the size of pc not indicated. It’s unlike me to make this mistake But it comes from Not having any direction on how to cut sweet potatoes that are being measured. It’s a huge Disappointment actually.. I’m stuck at home needed a treat. My mistake and also the recipe.

    1. Actually, this was measured with mashed sweet potatoes, not cubed potatoes. You can see in the video recipe on the page, that I removed the sweet potato flesh from the skin with a spoon, so it was soft and mashed consistency, and I didn’t show it on screen, but I measured it before adding it to the blender. I think there are variations with the moisture of different sweet potatoes, possibly that are contributing to a mushy end result. I will re-test this recipe, though, since it has been 4 years since I last made this.

  3. Like many others, I followed the recipe and the outside was beautiful but the inside was gummy. Read comments before proceeding! Wanted to love it.

  4. Hi, these came out wonderfully for me. Fortunately I didn’t have any of the problems with consistency that the other readers had. Mine came out fully baked. Still solid (a little dense even) but soft and delicious.

    I made a few substitutions – reduced the sugar by half and only used 2 cups of sweet potato because that’s all I had. The batter was very thick and I only had to bake for 30 minutes. Still turned out nice and sweet. Thank you!

  5. Good flavor but they did not turn out. Followed the recipe exactly and they were gummy on the inside no matter how long I cooked them 🙁

  6. I made these, and like other commenters, mine turned out beautiful on the outside & gummy on the inside. 😕 I was so disappointed. I used whole wheat pastry flour and almond milk. However I think it had to do with the sweet potato measurement- 2.5 cups potatoes, cooked & mashed, is different than 2.5 cups cooked & mashed sweet potatoes.
    With my leftover batter, I added about 2 tbsp more flour so we’ll see if that helps it to be less gummy.

      1. I think it might be wise to amend your recipe and reduce the amount of sweet potato. Like the other commenters, I followed the recipe and mine came out very gummy. Even with an extra 15 mins in the oven. It was very disappointing to throw a whole batch of muffins in the bin. I wish I’d read the comments first as I’m sure that with less sweet potato, these would have been delicious.

        1. Thank you for your feedback! I’m really sorry to hear that. Is it possible the sweet potatoes you used had a higher water content? I’m going to test the recipe a few more times.

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