Sweet Potato Muffins

4.85 from 251 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 healthy 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!

Large plate of the sweet potatoe muffins
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These healthy sweet potato muffins are a tasty change from the usual pumpkin craze we see every fall. I mean, don’t get me wrong, I love pumpkin pancakes and pumpkin spice bread, but sometimes you just need to switch things up. And if you’re a sweet potato fan like me, trust me, these are a must-try! Theses muffins are fluffy, cinnamon-y, and packed with nutrients to kickstart your day. The perfect match for a warm cup of coffee!

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegan
Key Flavors: Sweet and Spicy (from cinnamon)
Skill Level: Beginner


  • Quick and Easy: With a prep time of 10 minutes and a bake time of 25-30 minutes, these muffins are an ideal choice for a fast and easy treat.
  • Kid-Friendly: The muffins are great for children’s breakfasts or lunchboxes, making them a versatile choice for families.
  • Nutrient-Dense: Made with real sweet potatoes, these muffins offer vitamins and minerals as well as fiber.
  • Minimal Equipment: The recipe requires only basic kitchen tools—a large bowl, whisk, and muffin pan.
  • Simple Ingredients: The ingredients are readily available in most grocery stores, making it easy for anyone to try the recipe.

Ingredients to make sweet potato muffins

  • Roasted sweet potatoes: For the best results, I highly suggest using roasted sweet potatoes instead of another method of cooking them. This ensures that extra moisture is baked off before mashing. Boiled sweet potatoes may lead to a gummy, underbaked muffin.
  • All-purpose flour: The base for the muffins. For a gluten-free option, you can try a 1:1 gluten-free baking flour.
  • Granulated sugar: Just enough to give your muffins a sweet touch. If you want to cut down on refined sugar, feel free to use coconut sugar or organic cane sugar.
  • Baking powder: Helps the muffins rise and become nice and fluffy.
  • Cinnamon: I’m using cinnamon for that cozy, warm flavor. But nutmeg or pumpkin spice can be great additions too!
  • Salt: Just a pinch, to balance out the sweetness.
  • Almond milk: Use unsweetened almond milk for a lighter touch. You can swap it out with any plant-based milk like oat milk or soy milk.
  • Vanilla extract: A little splash brings all the flavors together. No vanilla? Almond extract can work, but use sparingly – it’s strong!
Ingredients for recipe in individual bowls: flour, salt and cinnamon, vanilla extract, sugar, baking powder, roasted mashed sweet potatoes, and milk.

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 for using 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. Allow them to cool completely before making the batter.

make the sweet potato muffin batter

  1. Add the flesh of the sweet potatoes to the bowl with the milk and vanilla. You can also add this mixture to a blender to quickly combine them.
  2. Mix until it’s well combined. You can do this with a whisk or handheld mixer.
  3. Mix the dry ingredients and add them on top of the sweet potato mixture.
  4. 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 wet ingredients being mixed in blender

Bake the muffins

  1. Scoop the batter into a muffin pan.
  2. Bake until the muffins are cooked through and a toothpick comes out clean.
Collage of the muffins in the tin before and after baking

TIPS FOR MAKING the best vegan 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.

It’s so fun experimenting with add-ins! When I first made these sweet potato muffins, 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:

  • Nuts or dried fruits. If you want some crunch or added sweetness, mix in some walnuts, pecans, or even dried cranberries or raisins.
  • Savory add-ins. Try adding some grated cheese, spinach or corn. It might sound unusual, but trust me, savory ingredients can complement the sweet potato’s sweetness.
  • Chocolate. If there’s something that can truly elevate these muffins, it’s definitely chocolate. Throw in the mix some chocolate chips, chunks or nibs to get that sweet, chocolatey goodness in every bite!
  • Seeds. If you’re looking for extra protein, mix in some chia seeds or flaxseeds. Not only will they up the nutritional value, but they also add a subtle nutty flavor.
Close up shot of the sweet potato muffins with almond butter on the side

How to store sweet potato muffins

After letting your muffins cool completely, add a paper towel under them to absorb any moisture that they release, and place them in an airtight container. Also, it’s best to store them in a single layer to keep them from getting squished. If you need to stack them, put a piece of parchment paper between layers to prevent sticking.

How long will sweet potato muffins last?

These tasty muffins will stay fresh for about 3 to 4 days at room temperature. But remember, the fresher they are, the better they taste!

Can I freeze sweet potato muffins?

Yes! Once cooled, wrap each muffin individually in plastic wrap and then pop them all in a zip-top freezer bag. They will last for up to 3 months inside the freezer.

Frequently asked questions

Can I use yams instead of sweet potatoes?

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.

Why are my muffins so dense?

Muffins can turn out dense if the batter is overmixed. Remember to mix just until the wet and dry ingredients are combined. Another reason might be that the baking powder wasn’t fresh, or that you used too much flour.

Why Are My Sweet Potato Muffins Gummy or Underdone?

The texture of the muffins is primarily influenced by the moisture content in the sweet potatoes. Using boiled, mashed sweet potatoes often results in muffins that are too wet, leading to a gummy or underdone texture. Boiled sweet potatoes retain more water compared to roasted ones, and this extra moisture affects the overall texture of the muffins.
Solution 1:
Opt for roasted sweet potatoes rather than boiled ones. Roasting helps to evaporate some of the moisture, resulting in a drier and more concentrated form of sweet potato mash that works well in the recipe.
Solution 2:
If you only have boiled sweet potatoes, consider reducing the liquid ingredients in the recipe. However, this may alter the flavor and texture in unexpected ways, so proceed with caution.
Solution 3:
You can try draining excess moisture from boiled sweet potatoes by placing them in a sieve or cheesecloth and squeezing out the water. Once the excess moisture is removed, mash them as directed in the recipe.
Solution 4:
Extend the baking time by a few minutes and check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are done. Note that extending the bake time is a less predictable method, as ovens vary and over-baking can lead to dry muffins.

Why Did My Sweet Potato Muffins Stick to the Liner?

Muffins sticking to the liners is a common issue, especially in recipes like this one that do not use added oil. Oil often acts as a natural non-stick agent, helping to prevent muffins from sticking to the liners. Without it, you’re more likely to encounter this problem.
Solution 1:
Use parchment paper liners instead of regular paper or foil liners. Parchment paper has a natural non-stick property that works well in the absence of oil.
Solution 2:
Even if using parchment paper liners, an extra step for assurance is to lightly spray them with a non-stick cooking spray. This creates an additional non-stick surface between the muffin and the liner.
Solution 3:
Allow the muffins to cool completely in the pan before attempting to remove them from the liners. When muffins are hot, they are more fragile and likely to stick.
Solution 4:
Carefully peel away the liner instead of pulling it off quickly, which can cause the muffin to tear or leave chunks behind on the liner.
Solution 5:
If you find yourself without parchment paper liners, consider lightly greasing the muffin tin itself and forgo liners altogether. However, this could make clean-up more cumbersome.

Close up of on sweet potato muffin cut in half to show moist texture

Loaded with the natural sweetness and nutrition of fresh sweet potatoes, these healthy-ish Sweet Potato Muffins are so good for breakfast or snack time! They’re easy to make, vegan, wholesome, and have that comforting fall taste we all crave. Go on, give them a try and let the warm, cozy aromas of sweet potatoes fill your kitchen!

For more muffin recipes:

The recipe video for these sweet potato muffins uses coconut milk and coconut sugar, while in my updated recipe, I’ve swapped for almond milk and regular sugar. Use whichever you prefer!

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!

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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
4.9 from 251 votes
Servings 12 muffins
Calories 116
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
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  • Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray (for best results).
  • In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.
  • Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.
  • Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.
  • Bake for 25-30 minutes or until a toothpick comes out clean. Allow them to cool completely before enjoying.


Two important notes:
  1. Use roasted sweet potatoes to avoid a gummy, underbaked texture.
  2. Use parchment paper muffin liners to keep the muffins from sticking to the liner.
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 and use roasted sweet potatoes. 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 almond 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 sugar with other types of granulated sugar.


Calories: 116kcal, Carbohydrates: 26g, Protein: 2g, Fat: 0.4g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 190mg, Potassium: 111mg, Fiber: 1g, Sugar: 10g, Vitamin A: 3932IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 1mg

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

Diet: Vegan
Cuisine American
Course: Breakfast, Snack
4.85 from 251 votes (200 ratings without comment)

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Recipe Rating


  1. Esther says:

    This looks delicious and I’m shopping for the recipe. This might be a silly question, but do I peel the skin or roast and mash it with skin on?
    Thank you!

    1. Yumna J. says:

      Hi Esther, I like to roast them whole with the skin on, wrapped in tinfoil. Then I cut them open, scoop out the sweet potato with a spoon, and discard the skin. Nice and easy!

  2. Shelly A Simon says:

    Hi Yumna! I’m wondering if canned sweet potato puree would work?? I have some to use up and found this recipe. We are vegan, so it works.

    Look forward to reply 🙂


    1. Yumna says:

      Hi Shelly! I’ve tested this a few times with canned puree and the texture is not as great since it has more moisture than the roasted sweet potato. You could experiment by using just a little less canned puree, or I have this great sweet potato pancake recipe I think the canned puree would work well in!

      1. Shelly Simon says:

        Thank you for reply Yumna!!! I kinda figured you were gonna say that-but I appreciate the suggestion(s)! Definitely will do the muffins AND the pancakes.

        Take care 🙂

  3. Debbie says:

    I love that these muffins are vegan and not loaded with fat. It’s hard to find a good tasting muffin that doesn’t have oil or coconut milk. I’ve made lots of muffins with bananas and applesauce and beans to help with the moisture but this was a great alternative. I made it exactly how the recipe is wrote. I roasted my potatoes in the oven and I blended them in the blender and I put mine in a silicone mixing muffin pan and once they cool, they just pop right out. The muffins have a texture of a little bit more like cake, or kind of spongy with a simple flavor. You could definitely put in additions like the writer says, but I prefer to keep mine low-fat and just eat them how the recipe states. Thank you for a great recipe!

    1. Yumna says:

      Thanks for this kind feedback!

  4. Amanda Gomes says:

    I never leave comments on recipes but I tried these muffins to get my four year old to eat more vegetables and they are AMAZING!!! I even tried them in a loaf pan and that turned out even better. I will be making this recipes many more times. 🙂

    1. Yumna says:

      Yay!! Always a win when the littles eat new veggies happily!

  5. Talia says:

    I followed the recipe exactly, roasted the sweet potatoes and everything. The muffins have come out flat and a gooey texture inside. I was surprised because it’s such a high rated recipe. I don’t know why mine turned out so poorly, but they aren’t edible unfortunately.

    1. Yumna says:

      I’m so sorry to hear these didn’t come out as expected. I have two tips for this recipe, first, just mix the batter 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. Also, this might be a silly question, but are you sure you used sweet potatoes and not yams? Yams have much more starch and can cause these to be gummy and dense.

  6. She La says:

    My 2-year old recently got picky with the breakfast menu and I needed a quick muffin idea for breakfast. I stumbled on your recipe and surprisingly have all the ingredients at hand. Needless to say, everything came out perfect! My 2-year old devoured it and had energy for the whole day. Thank you so much. I appreciate that there’s no egg called for in this recipe, which allows me to cook omelette to accompany his muffin for breakfast. I used silicone muffin cups to cook these and they slid right out, although I had to bake it slightly longer to get the bottom firmer.

    1. Yumna J. says:

      So happy to hear that it was a hit with your little one!

  7. Megan says:

    My end result was tasty. I tweaked the ingredients a bit, I added an egg and used two cups of mashed sweet potato. I also used a blender for the mashed sweet potato and wet ingredients. If you grease a muffin pan, they come out nicely. If you use muffin liners, it does stick a bit to the liner but if you let it cool it sticks less.

    1. Yumna says:

      Thanks for your feedback and letting me know about the substitutions you made! Glad they came out well for you.

  8. Babs says:

    These were so nice, and great to eat more veggies in dessert recipes! I eyeballed the measurements and luckily for me the muffins were cooked well inside. The texture is more pancake than muffin but I added choc chips on top and everyone loved them. Thanks 🙂

  9. Sue says:

    Thank you for posting this recipe. I was looking for a vegan muffin recipe and this was delicious!

    1. Yumna J. says:

      So glad you liked it!

  10. Ree says:

    Flavor was ok, but texture was not what I was expecting. It’s gummy, more like some weird pudding. I don’t know if anyone would be willing to eat this here 😔

    1. Yumna J. says:

      Oh no! I am so sorry to hear that! Did you roast the sweet potatoes or boil them?

  11. Teresa says:

    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 .

    1. Yumna J. says:

      I am going to be testing this ASAP to figure out what is going on. Thank you for the feedback!

  12. Lolab says:

    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. Yumna J. says:

      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.

  13. Amy says:

    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.

    1. Yumna Jawad says:

      Thank you for the feedback! I need to test this recipe a few extra times to perfect it.

  14. Krista says:

    Loved this recipe and that it is healthy. I did add raisins. Thanks for the recipe.

    1. Yumna Jawad says:

      Thank you! That sounds like a great addition!

  15. Blitzo says:

    I’ve made these last week and they’re delicious. Thank you for this beautiful recipe.

    1. Yumna Jawad says:

      That’s incredible! You’re so welcome!!

  16. Kristen says:

    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!

    1. Yumna Jawad says:

      That’s perfect! I’m glad it turned out perfectly with those substitutions too.

  17. Chase says:

    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 🙁

  18. Cari says:

    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. Yumna Jawad says:

      Yes, it’ll definitely be different! Let me know how the leftover batter cooked.

      1. Della Durica says:

        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. Yumna Jawad says:

          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.

  19. Diya says:

    Sorry to say but I have to agree with previous reviews that although tasty the texture was off. Baked for 39 minutes and still couldn’t get a clean toothpick when testing whether the muffins were done so finally pulled them out. Will follow earlier suggestions and serve them as some sort of pudding instead 🙂

    1. Yumna Jawad says:

      Thank you so much for the feedback! I might have to re-test these muffins again to see how we can prevent that from happening for others who make it.

  20. Jp says:

    I wish I read the comments before making these – they were rubbery on the outside as like goop in the middle.

    1. Yumna Jawad says:

      Sometimes it takes a little longer to cook, so I recommend baking it until a toothpick inserted inside comes out clean.

  21. Tae says:

    Flavor is great but this my second time making them and again they are more of a bread pudding than a muffin. I followed the measurements and baked them 40 minutes. Not putting these in muffin cups again but may try it as a bread pudding in a few months. Taste is amazing!

    1. Yumna Jawad says:

      So glad you enjoyed the taste! It may require a few extra minutes in the oven so they firm up like a muffin and not bread pudding.

  22. Erin says:

    What is the measurement of how much mashed sweet potato goes into these? The measurement says 2.5 cups but I’m assuming that is the raw cubed measurement and not the cooked/mashed measurement. I have already mashed sweet potato in the freezer so I want to use that!

    1. Yumna Jawad says:

      It is 2 ½ cups sweet potatoes that have been cooked and mashed.

  23. Caro says:

    I love these! They are nutritious and delicious. Instead of almond butter on top, I typically min in chopped pecans. I’ve also added raisins before (but I know not everyone likes raisins….). Anyways, these are great and easily 5 starts. Loved by my carnivorous husband and vegetarian daughter as well ❤️

    1. Yumna Jawad says:

      Yay! Love the sound of those toppings!

  24. Denise says:

    What non gluten flour would you recommend using instead of whole wheat flour?

    1. Denise says:

      FYI – I used a gluten free baking flour (pre-made) and it worked well. Taste was very good, most likely due to the chocolate chips that I added. Still very moist! Loved this recipe and will be passing it on.

  25. Maggie says:

    Can you replace the what flour with either coconut or almond flour? I’d love to make these for my son but he can’t have wheat.

    1. Yumna J. says:

      I would not substitute the flour for only almond flour or only coconut flour.

  26. West Coast says:

    I had some leftover sweet potatoes that I did not want to use again for dinner. These were such a great option. I loved the nut butter on top. These are great no-oil vegan muffins. Yum!

    1. Yumna J. says:

      Yay! I’m so happy to hear that!

  27. Nilgun says:

    Hi there! Can we substitute sugar with honey and baking powder with baking soda? 🙂

    1. Yumna J. says:

      I would recommend replacing coconut sugar with other types of granulated sugar to retain a similar texture. I would also stick to baking powder, as the two work differently in recipes.

      1. Nilgu says:

        Perfect! Thank you for responding! Going to make this today with my son. 🙂

  28. Sarai says:

    Sweet Potato Muffins- so good! Can’t have nuts so I used cookie butter.. YUM!! It’s almost a muffin/soufflé! So easy too.

    1. Yumna J. says:

      I love the sound of that! Thank you!

  29. Jessica M says:

    Was looking forward to these muffins, buy they came out very chewy. They sponged up and when I took them out of the oven they collapsed. Very sweet, will try reducing sugar next time. Any suggestions?

    1. Yumna J. says:

      Yes, I do! Make sure you 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.

  30. Radha Pandiyan says:

    Thank you for this recipe for simple yet delicious muffins. I followed your instructions, substituted almond milk for coconut milk and added raisins, used parchment paper cups. Came out well, though a bit sticky to the cups at the bottom. Grandkids loved it.

    1. Yumna J. says:

      Most welcome! I’m glad you were able to all enjoy it.

  31. Sheila says:

    I try twice and they can out gummy both times It was a waste of time and money Iwill try again thanks way!!!!!

    1. Yumna Jawad says:

      Hmm, did you change anything at all? I’m so sorry to hear this.

  32. Mary says:

    The taste is good but we baked them for almost an hour and they are still gummy inside, almost the entire inside. Is the ratio really 2.5 cups sweet potato plus 3/4 cup milk to only 1.5 cups flour? It seemed quite wet before baking even.

    We’ll enjoy them anyway as the taste is good. I think like a bread pudding with ice cream.

    1. Yumna Jawad says:

      Aww I’m really sorry to hear that. It’s possible the sweet potatoes you used had a higher water content. I’m going to add a video for the recipe to show the consistency of the muffins for reference. I think that will really help.

      1. Mary says:

        Thanks. We ended up serving them with ice cream like a bread pudding. So it worked out.

  33. alison tamayo says:

    are they still moist with no oil? no egg?

    1. Yumna Jawad says:

      Yup, because of the sweet potatoes!

  34. Mary says:

    Delicious! Pretty much perfect. For 2 1/2 cups you’re probably going to need at least 2 large sweet potatoes, I only had 1, which gave me one cup of mashed, so I used the other 1 1/2 cups from a can of butternut squash purée I happen to have in the pantry. I mixed by hand versus blending. Added chocolate chips and the almond butter swirl, I got 18 muffins and the whole family is devouring them. Other than that I followed pretty exact. Also 3 tsp is 1 tbsp just FYI if that’s easier.

    1. Yumna Jawad says:

      Thanks so much for the great feedback! I love that you used butternut squash puree for the rest of it…great idea! And I switched 3 tsp to 1 tbsp haha since it’s easier!

  35. Mary says:

    Can I substitute flour for gluten free? Have you tried it with any gluten free flour?

    1. Yumna Jawad says:

      I haven’t tried it before, but if you do try it, I recommend the flour mixes that are meant for 1:1 substitutions like Bob’s Red Mill

  36. Sanai says:

    Can I use almond milk instead?

    1. Yumna Jawad says:

      Yup, that works!

  37. Amy says:

    Could this recipe be adjusted to use canned sweet potato?

    1. Yumna Jawad says:

      Yup, just use 2.5 cups of it!

  38. Tia says:

    Mine’s in the oven- I followed this metric conversion chart https://cookiescupcakesandcardio.com/?page_id=3348

    So 180g of flour. I mixed plain and wholewheat spelt as that’s all I had (LOL), added a little extra maple syrup and folded in blueberries. I’m so nervous!!!

    1. Tia says:

      Update! It turned out great. I had to bake for 40 minutes in total with tin foil creating a tight seal around the cake for the last 10 minutes to trap the heat in and baking at a slightly higher 200 Deg Celsius for those 10 minutes. I’d added blueberries too and it was amazing!

      1. Yumna Jawad says:

        I’m so glad to hear that you enjoyed it. Thanks for taking the time to come back and provide an update!!

        1. Karl End says:

          I Loved it! It didn’t sound good but boy it was good.

          1. Yumna Jawad says:

            Yay! So glad to hear it. Thank you!!

    2. Yumna Jawad says:

      Please let me know how you liked it!

  39. Delaney says:

    Made these and absolutely loved them!! Made them with canned coconut milk, as that was all I had, and they were wonderful! I look forward to trying them again with some add-ins!

    1. Yumna Jawad says:

      So glad to hear you enjoyed them. Thanks for sharing!

  40. Sally says:

    I had so much hopes for this muffin. Baked it for my 13 months old. The crust turned out crispy which is great but the centre is all gooey. I baked it for an extra 10 minutes but didn’t get any better. I followed the recipe perfectly, not sure where went wrong.

    1. Yumna Jawad says:

      I’m so sorry to hear that. I’m not sure what could have happened. It’s possible the sweet potato had too much moisture. I’m wondering if this might be the case because I don’t know what else it could be…

  41. Katherina Vander Wielen says:

    Hi I want to do this for my 9 month old baby soo I was wondering if I can use sweet potato flour instead and if I can replace the sugar with blended cooked dates or put sugar at all?

    1. Yumna Jawad says:

      I’m not sure how that will work, but I think it’s worth a try!

  42. Rossie says:

    Taste great, but all muffins stuck to the paper. Very irritated as it totally spoiled the experience and the batch is ruined more or less. I read similar comments from others, yet the recipe still does not instruct to use any particular paper cups.

    1. Yumna Jawad says:

      I am so sorry to hear that and thank you for letting me know. I just added in the instructions to use parchment paper lined muffin cups and also added it under Tips for best results.

  43. Dana says:

    Hi! I really liked this recipe but my muffins did not work. They are very chewy and a little gooey in the center while the outside looks fine. I don’t think I overmixed the recipe, and I used dairy milk instead of coconut milk. Any ideas as to what went wrong? Definitely want to make these better the next time!

    1. Yumna Jawad says:

      Do you think it’s possible that you used too much sweet potatoes? Or did you use a different flour?

    2. Estefani says:

      Horrible, not the consistency of a muffin. I was excited but I wasted my ingredients. Chewy & Gooey sweet potato muffins should be the title.

      1. Yumna Jawad says:

        Hmm, I always get the consistency of a muffin and many others did too. It’s possible you messed something up?

  44. Shannon says:

    I made these today for April Fool’s Day and stuffed them with bbq pulled pork. I told the kids we were having cupcakes for dinner. They were delicious!!

    1. Yumna Jawad says:

      OMG! That’s hilarious!! So funny! At least they were delicious still! ?

      1. Shannon says:

        I loved the sweet potato flavor with the pulled pork!! So yummy!

  45. Cherice says:

    Mine stuck to the papers I ruined my whole batch from this I wish I didn’t follow that instruction as they would’ve tasted amazing with the hard crust ?

    1. Yumna Jawad says:

      Oh I’m so sorry to hear that. I only use parchment paper muffin liners. They never stick. I’ll make that clearer in the post.

  46. Leslie Anderson says:

    I put peanut butter in the center of the muffin (ie, I spoon batter into the liner, then spoon a little PB, then spoon more batter on top) because it’s easier, and I’ve been known to use up leftover butternut squash instead of sweet potatoes to great result. These have become a staple to have on hand for a quick, healthy, satisfying breakfast. Thanks for the recipe!

    1. Yumna Jawad says:

      Oh I love the idea of adding peanut butter in the center of the muffin. Also, it’s good to know it works well with butternut squash! So glad you like the recipe. Thank you!!

  47. Karen says:

    I absolutely loved these. They are better than any other type of muffin I have had yet. And naturally healthy and low in calories.

    1. Yumna Jawad says:

      So glad to hear you enjoyed the recipe! Thanks so much for sharing!

  48. Beth says:

    I didn’t read the comments before making – so I used lite canned coconut milk. Very gooey and will not cook to anything that resembles a muffin consistency. Flavor is good, but I wish I had known that canned coconut milk was not the right thing to use.

    1. Yumna Jawad says:

      Oh no, I’m so sorry! I made a note of it right in the recipe card so no one else goes through that. Thank you for letting me know though!

  49. Jody k says:

    Hi, have you substituted check pea flour in your baked goods? I’m trying to get more protein and have tried it recently and it worked well. Maybe a bit chewy (May have over mixed?) but not gooey. I look forward to trying this recipe!

    1. Yumna Jawad says:

      Hi Jody – I have never tried using chickpea flour unfortunately in baked goods so I’m not sure how to help with that. But I hope you like the sweet potato muffins!

  50. Monica says:

    Hi Thank you for the lovely receipt!

    Just started baking and still getting used to cup measurements. You menioned 11/2 of flour. Can you please tell me what’s the equivalent in gramms?


    1. Yumna Jawad says:

      Hi Monica, sure thing! The 1 1/2 cup flour is equivalent to 100 grams.

  51. Justine says:

    What is your suggestion on cutting back on the sugar? How much can I cut back by without affecting the results too much? Also, could I use maple syrup or honey instead because I don’t have coconut sugar? How much would the measurements be in that case? Thanks so much!

    1. Yumna Jawad says:

      You can cut the sugar from 1/2 cup to 1/4 cup and it will be fine. You can also use honey or maple syrup but if you do, reduce the milk to 1/2 cup instead of 3/4 cup. Hope that helps!

  52. Nicolette Padilla says:

    I live in Denver so not sure if altitude played a role but they were gooey. I did use canned coconut milk so not sure if that’s it too. Can I still eat them gooey? Haha I like them.

    1. Yumna Jawad says:

      Oh yes, it was the milk because it’s a lot more rich with a difference consistency! Also, yes you should totally still eat them! LOL

  53. Jessica says:

    I roasted the sweet potatoes whole. About how much should they measure after they are mashed?

    1. Yumna Jawad says:

      It should be about 2.5 cups of mashed sweet potatoes.

  54. Lora says:

    These were really good! I used regular whole milk and we did a few topped with marshmallows, some with chocolate chips and a few with chopped walnuts. Chocolate topped was our fave.:) The texture reminded me of a lighter version of sweet potato casserole. They did stick to the cupcake papers quite a bit, so I would definitely recommend buttering or spraying with non stick spray first. I think next time I will try baking in a cake pan. Thank you for this simple and yummy recipe!

    1. Yumna Jawad says:

      Hi Lora! So glad that you enjoyed the muffins! I’ve found the parchment paper muffin liners are the best for baked goods. They’re so easy to take off with nothing sticking if you want to look into them next time. Thanks so much for sharing your feedback!!

  55. Eliza says:

    Can you use peanut butter instead of almond?

    1. Yumna Jawad says:

      Yes you can!

  56. Rebecca Tamplen says:

    I just made this in the form of a small cake and used maple syrup instead of coconut sugar and my kids love it. Thank you for sharing this recipe!

    1. Yumna Jawad says:

      Yay! So glad to hear that you enjoyed it! Thank you for sharing 🙂

  57. Hannah says:

    My sweet potato mixture was wayyyy too thick for some reason. I ended up using an entire can of coconut milk plus quite a bit extra pea milk. I finally got mostly the right consistency but the ‘muffins’ are super dense ? The flavor is good but they’re gooey. Maybe I’ll try again, I just wanted something a little healthier for my son to grab for breakfast.

    1. Yumna Jawad says:

      Oh no, so sorry to hear that!! Did you change anything in the recipe? Did you use gluten-free flour?

    2. Merlin says:

      It sounds like one needs to use the kind of coconut milk that comes in a carton. The kind that comes in a can actually has a creamy texture that is much thicker…

      1. Yumna Jawad says:

        Yes, that’s true. I will clarify that in the recipe too. Thank you!

  58. Saf says:

    SOO GOOD. follow the advice of not over mixing! I read that after I over mixed and they’re a little chewy. I modified the recipe a little, a little extra vanilla, a little extra cinnamon, just because i wanted more of those flavors. Also used brown sugar instead of coconut sugar and it worked fine.

    1. Yumna Jawad says:

      Thank you so much! Glad to hear that you liked it and that you made it twice! 🙂

  59. RY says:

    So difficult to find the recepei on the page. So difficult to follow. So many pics

    1. Yumna Jawad says:

      Just use the “Jump to Recipe” button at the top of the page.

  60. Mde says:

    Mine didn’t come out that well – tasty enough but they are dense and somewhat gelatinous in texture rather than fluffy. I think they rose while baking but then fell in again. Two possible problems – the one is that I wasn’t sure if the 2.5 cups of sweet potato were for mashed or whole? I went with it being mashed and so added an extra half a sweet potato to make up the extra. My batter was a lot drier than the one pictured here. The other thing is that I used Bob Red Mill’s gluten free all purpose flour which is primarily made up of beans. I see now that the back of the packet says to add xanthum gum – which I didn’t do. I’m not sure if anyone has experience with this particular flour and can advise on it?

    1. Yumna Jawad says:

      Hi there, I’m so sorry these didn’t turn out well for you. You were right about it being 2.5 cups of mashed sweet potatoes, and I just updated the post to mention this important note. Regarding the GF all-purpose flour, I don’t have a lot of experience baking with the gluten free flour mixes, but xanthan gum is definitely important from I’ve heard since it acts the way gluten does in giving elasticity. I would love for you to try them again and add the xanthan. I think it will make a difference!

      1. Mde says:

        Thanks for such a prompt response! I am fairly new to baking so I’m generally more surprised when things turn out well than when they don’t. And, as I said – they are still pretty tasty. 🙂 I might try these next time with wholewheat flour!

  61. Katherine says:

    These are the bestest everest healthy muffins I’ve ever tried, yet! My family and friends loved them. It’s so wonderful to find healthy, vegan recipes that turn out incredible!

    1. Yumna Jawad says:

      Yay! I’m so glad to hear that! Thanks so much for sharing your feedback. Means so much to me 🙂

      1. sri says:

        I’ve been trying this recipe several times. I simply like the taste of sweet potatoes in the muffin, but still turned out chewy and gummy inside, sticking to the muffin case. Not sure what have been wrong, since I didn’t change anything from the recipe.

        1. Yumna Jawad says:

          Aww I’m really sorry to hear that. Is it possible the sweet potatoes you used had a higher water content? I added a video for the recipe to show the consistency of the muffins for reference. I think that will really help!

  62. Joy says:

    I loved how mine came out! The inside reminded me of a sweet potato pie and the top was slightly crunchy with the decadent smooth taste of the almond butter. I will definitely make these again and add nuts/dried cranberries to the batter for a little extra yumminess!! Thanks for sharing! ?

    1. Yumna Jawad says:

      Hi Joy! Im so glad to hear that you enjoyed the recipe! I love the idea of adding nuts and dried cranberries next time!

  63. Lydia says:

    So yummy!! I made them with blueberries and they’re super yummy for a snack or as a super quick breakfast.

    1. Yumna Jawad says:

      Yum! Love that you added blueberries! Thanks so much for sharing!

  64. Aliza Nahama says:

    Five Stars!

  65. Aliza Nahama says:

    Husband and kids approved!! So easy and sooo yummy! Thanks for the recipe!

    1. Yumna Jawad says:

      So happy to hear that! Thank you so much 🙂

  66. Cyn says:

    Can I use almond or oat flour? If yes, how much?

    1. Yumna Jawad says:

      I would not recommend substituting just almond flour or oat flour. But if you find a gluten-free mix that is meant for all-purpose flour substitute, that will work well!

    2. Mani says:

      Hi tried this recipe for my little one. just wanted to ask if muffins are soft from inside even after baking them for over an hour, could it be just because of consistency of sweet potato?? i don’t think there’s anyway that flour needs more baking?? wanted to make sure for my birthday 15 month old. TIA

      1. Yumna Jawad says:

        They should be soft, but it should be cooked all the way through!

  67. YK says:

    Perfect for my little one! Thank you

    1. Yumna Jawad says:

      Yay! So happy to hear that!! 🙂

    2. Rachael says:

      These have already been in the oven 1.5 hours and still raw inside and tough outside. I don’t know how much longer I can wait and they may have to be tossed if they dont firm up soon. They have great flavor, but totally raw!

      1. Yumna Jawad says:

        Oh no, that doesn’t make sense. Did you change something in the recipe? They shouldn’t need more than 30 minutes.

        1. siddhi says:

          Same thing happened to my muffins as well. 🙁 Not sure what could’ve gone wrong. The only change I can think of is that I used whole wheat flour instead of whole wheat white flour.

          1. Yumna Jawad says:

            Hmmm…I’m so sorry to hear that. I don’t think the flour could have affected it that much though.

          2. john says:

            The same thing happened to mine. Uncooked on the inside, burnt and fallen on the outside. I also used whole wheat flour (not whole wheat white), but that is what the recipe says to use. Finally had to take them out and give up after about an hour in the oven. Clearly something to do with the recipe (not sure how there are so many positive reviews)

          3. Yumna Jawad says:

            I’m so sorry that was your experience with this recipe. It’s possible the batter was overmixed because, when the batter is overmixed, the muffins may bake unevenly.

  68. Audrey says:

    Delicious. Made a batch following your recipe. Can’t have one & stop. Thanks for another great healthy recipe.

  69. Danne says:

    Loved it

  70. Yumna Jawad says:

    Thanks so much!