Whole Wheat Sweet Potato Muffins
Start your mornings on a wholesome and flavorful note with these Whole Wheat Sweet Potato Muffins, a nutrient-packed treat that’s perfect for breakfast or snack time. Made with hearty whole wheat flour and naturally sweetened with maple syrup, these muffins boast a tender, moist crumb thanks to the addition of creamy mashed sweet potato and Greek yogurt. Warm spices like cinnamon and nutmeg infuse each bite with cozy, autumn-inspired flavor, while optional mix-ins like chopped nuts or dark chocolate chips add delightful texture. These muffins are easy to prepare in just 40 minutes and make a batch of 12, ideal for meal prepping or sharing with loved ones. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these sweet potato muffins deliver the perfect balance of wholesome nutrition and satisfying sweetness.
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Recipe Information
Ingredients
- 1 cup Cooked and mashed sweet potato (about 1 medium sweet potato)
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cup Maple syrup
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.25 cup Unsweetened almond milk (or milk of choice)
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted and cooled) or neutral vegetable oil
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the mashed sweet potato, eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and melted coconut oil. Whisk until smooth and well blended.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
If using walnuts or pecans and/or chocolate chips, fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 14.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
