This Sweet Potato Muffins Recipe makes muffins that are not only soft and delicious, but also healthy! There’s no butter or oil, and they’re packed with nutrition from the whole wheat flour, flax, sweet potato, etc.
And with the coconut and cranberries, the flavor combination is to die for, too!
Sweet Potato Muffins with Coconut & Cranberry
I’ve always been a big fan of muffins. They’re so easy to make, they’re great as a breakfast or snack, and they’re super portable. They’re also really versatile – you can put just about anything in them (even vegetables!). Check out the bottom of this post for more muffin recipe inspiration.
This sweet potato muffins recipe is simple, tasty, and nutritious. You basically just combine the ingredients, pour into a muffin tin, and bake. They even have some pumpkin pie spice in them, so they’re especially perfect for fall!
How to Make Sweet Potato Muffins
To make these muffins, you’ll need:
- whole wheat pastry flour
- brown sugar
- ground flax
- pumpkin pie spice
- baking soda
- pureed sweet potato (or raw sweet potato – see later in this post for cooking instructions)
- dried cranberries
- Greek yogurt
Start by preheating your oven to 350.
Mix the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients. Then combine, adding the wet ingredients into the dry and stirring gently until the mixture is mostly uniform.
Spoon the mixture into a cooking-sprayed or nonstick muffin tin. (Or, use muffin cups to save yourself some cleanup). Sprinkle some extra unsweetened coconut on top of the muffins for texture. (Plus, it makes them look even prettier!). 🙂
Pop them in the oven for about 25 minutes. Check them with a toothpick near the end. If the toothpick comes out mostly dry, they’re done. Allow to cool on a wire rack, then enjoy!
Can I use a raw sweet potato instead of canned sweet potato?
Yes! If you don’t have any canned sweet potato on hand, you can use a raw sweet potato. To save time, start by microwaving your sweet potato (here’s how to cook a sweet potato in the microwave).
Then, puree the cooked sweet potato in a food processor, and you’re good to go! I recommend allowing it to cool to room temperature before making the muffin batter with it.
The full sweet potato muffins recipe is at the bottom of this post.
Looking for more muffin & bread recipe inspiration? I’ve got you covered:
- Vegan Carrot Cake Muffins Recipe
- Whole Wheat Peanut Butter and Jelly Muffins
- Pear Ginger Honey Muffins Recipe
- Whole Wheat Banana Bread with Peanut Butter
- Whole Wheat Irish Soda Bread Recipe
- Healthy Pumpkin Muffins (or Bread)
- Healthy Rhubarb Strawberry Bread Recipe
- Spiced Butternut Squash Muffins
- Hard Boiled Egg and Cheddar Muffins (gluten free)
- Dairy & Gluten-free Peach Muffin Recipe
- Zesty Lemon Zucchini Muffins
- 1.5 C whole wheat pastry flour
- 1/2 C brown sugar
- 1/4 C finely ground flax
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 C canned pureed sweet potato
- 1/2 C dried cranberries
- 1/4 C plain Greek yogurt
- 1/4 C milk
- 1/4 C unsweetened applesauce
- 1/4 C unsweetened coconut
- 2 eggs
- Preheat oven to 350.
- In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
- Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins. 🙂
- Pop them in the oven for about 25 minutes and voila! Enjoy.