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half eaten sweet potato muffins | sweet potato muffins

Sweet Potato Muffins

Fill your house with fall aromas with these sweet potato muffins made with cinnamon! Containing just 92 calories per muffin, you can treat yourself with these baked goods guilt-free.

Prep Time 3 minutes
Cook Time 37 minutes
Cooling Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 92 kcal

Ingredients

  • Nonstick cooking spray
  • 1 medium sweet potato
  • ¼ cup water
  • 2 cups dry rolled oats
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ½ cup unsweetened soy milk
  • ¼ cup coconut sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • ¼ tsp. sea salt (or Himalayan salt)

Instructions

  1. Preheat oven to 350° F.

  2. Lightly coat a 12-cup muffin pan with spray.

  3. Place sweet potato and water in a small microwave-safe bowl; cook on high for 4 minutes. Flip; cook for an additional 3 to 4 minutes. Flip; cook for an additional 3 to 4 minutes, or until tender. Remove sweet potato from water; let cool for at least 15 minutes. Peel off skin; discard. Set sweet potato aside.

  4. Add oats to a blender; cover. Blend until a fine flour texture is reached.

  5. Add sweet potato, eggs, apple sauce, soy milk, coconut sugar, baking soda, cinnamon, extract, and salt. Blend until smooth.

  6. Pour batter into prepared muffin pan; bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan for 10 minutes.

  7. Enjoy immediately or store in an airtight container for up to 4 days.