Breakfast
Sweet Potato Breakfast Muffins
These sweet potato breakfast muffins are moist, lightly spiced, and make an easy grab-and-go breakfast or snack.
Prep
12 mins
Cook
20 mins
Total
32 mins
Calories
203 kcal
Protein
9.3 g
Carbohydrates
27.4 g
Serves
12 muffins
Fat
5.8 g
Quick Answer
Oven: 350 F
Prep: 12 mins
Bake time: 20 mins
Total: 32 mins
Key step: Do not overmix the batter to keep muffins tender
Sweet Potato Breakfast Muffins
These sweet potato breakfast muffins are a reliable make-ahead option for busy mornings when you need something soft, portable, and filling. Sweet potato, banana, and oat flour create a naturally moist texture without heavy dairy.
The most common muffin issue is dense texture from overmixing or too much flour. This recipe keeps the batter simple and uses mashed sweet potato for moisture so the muffins stay tender after baking.
They also freeze well, which makes them useful for school mornings, snack boxes, and quick breakfasts throughout the week.
How to Make Sweet Potato Breakfast Muffins
Mash the cooked sweet potato and banana until mostly smooth, then whisk with eggs, coconut oil, maple syrup, and vanilla.
Stir in oat flour, baking powder, and cinnamon just until combined. Do not overmix once flour is added. Scoop into a lined muffin tin for even portions.
Bake until the tops are set and a toothpick comes out mostly clean. Let muffins cool before storing so they do not trap moisture.
Storage and Prep Tips
Use fully cooled muffins for meal prep containers to avoid soggy tops.
Refrigerate for short-term use or freeze in small batches for quick breakfasts.
Reheat gently in the microwave or toaster oven before serving.
Add chopped nuts or seeds after basic testing if you want extra texture.
For the ingredient science behind why sweet potato keeps baked goods moist and tender, read How Sweet Potatoes Impact Dough.
If you like these muffins, you might also enjoy Sweet Potato Breakfast Hash, Sweet Potato Meal Prep Bowls, and Crispy Roasted Sweet Potatoes.
Why This Recipe Works
Naturally sweet ingredients reduce the need for added sugar.
Oat flour and sweet potato create a soft, moist crumb.
Batch-friendly recipe supports grab-and-go breakfast routines.
Easy to customize with nuts, seeds, or extra protein add-ins.
Recipe variants
Add crunch
Fold in chopped walnuts or pecans.
Higher protein
Add 2 tablespoons hemp hearts or protein powder blend.
FAQ
Why are my sweet potato muffins dense?
Overmixing is the most common cause. Stir just until combined and avoid packing flour into measuring cups.
Can I freeze sweet potato muffins?
Yes. Cool fully, freeze in a sealed bag for up to 2 months, and thaw at room temperature or warm briefly before serving.
Can I make these muffins less sweet?
Yes. Reduce added sweetener slightly and keep the mashed sweet potato for moisture and structure.
Equipment
Mixing bowls
Muffin tin
Paper liners
Ingredients
Sweet Potato Breakfast Muffins
Author: Overalls and Lab Coats
Prep time
12 mins
Cook time
20 mins
Total time
32 mins
Yield
12 muffins
- Proteins
- Fiber / plants
- Fats
- Flavor / spices
Ingredient notes
Oat flour keeps muffins soft with a mild whole-grain flavor.
Step-by-step
12 muffins- 1
Prep
- Ingredients:
- Muffin ingredients
- Action: Heat oven to 350 F and line a 12 cups muffin tin.
- Ingredients:
- 2
Mix wet ingredients
- Ingredients:
- 1 cup mashed cooked sweet potato
- 1 ripe banana, mashed
- 2 large eggs
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoons vanilla extract
- Action: Whisk wet ingredients until smooth.
- Ingredients:
- 3
Add dry ingredients
- Ingredients:
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Action: Fold dry ingredients into wet just until combined.
- Ingredients:
- 4
Fill and bake
- Ingredients:
- Muffin batter
- Action: Divide batter into muffin cups and bake 18 to 20 minutes until tops spring back.
- Ingredients:
- 5
Cool
- Ingredients:
- Baked muffins
- Action: Cool 5 minutes in pan, then transfer to a rack.
- Ingredients:
Nutrition
| Nutrient | Per serving | Per batch |
|---|---|---|
| Calories | 203 kcal | 2437 kcal |
| Protein | 9.3 g | 111.6 g |
| Fat | 5.8 g | 69.3 g |
| Saturated Fat | 1.4 g | 17.2 g |
| Carbohydrates | 27.4 g | 328.5 g |
| Fiber | 3.9 g | 46.3 g |
| Sugars | 1.4 g | 17.4 g |
| Cholesterol | 151 mg | 1808 mg |
| Sodium | 119 mg | 1423 mg |
| Vitamin A | 144 mcg | 1722 mcg |
| Vitamin C | 1 mg | 14 mg |
| Vitamin E | 0.9 mg | 10.8 mg |
| Calcium | 52 mg | 619 mg |
| Iron | 2 mg | 24.2 mg |
| Magnesium | 46 mg | 552 mg |
| Potassium | 213 mg | 2551 mg |
Nutrition notes
Nutrition is an estimate and varies by ingredient brands and exact quantities.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips & tricks
- Do not overmix after adding flour to keep muffins tender.
- Use fully mashed sweet potato for even texture.
- A cookie scoop helps portion batter evenly.
Storage & reheating
Store at room temperature 1 day or refrigerate up to 4 days.
Freeze muffins in a sealed bag for up to 2 months.
Reheat briefly in microwave or toaster oven before serving.
Recipe variants
Add crunch
Fold in chopped walnuts or pecans.
Higher protein
Add 2 tablespoons hemp hearts or protein powder blend.
Troubleshooting
If muffins are dry, reduce bake time by 1 to 2 minutes next batch.
If muffins sink, check baking powder freshness and avoid overfilling cups.
FAQ
Why are my sweet potato muffins dense?
Overmixing is the most common cause. Stir just until combined and avoid packing flour into measuring cups.
Can I freeze sweet potato muffins?
Yes. Cool fully, freeze in a sealed bag for up to 2 months, and thaw at room temperature or warm briefly before serving.
Can I make these muffins less sweet?
Yes. Reduce added sweetener slightly and keep the mashed sweet potato for moisture and structure.
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