Author: These Sweet Potato Muffins are a breakfast you can feel good about serving on a regular basis! Naturally sweetened, packed with fresh sweet potatoes, cinnamon, and a bit of dark chocolate, your whole family will love this recipe! Make it with einkorn flour or any all-purpose wheat.
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I love having easy breakfast options in the freezer. Whether it’s a batch of mini quiches, some blueberry muffins, or a big bag of sourdough pancakes, anything that makes busy mornings easier is a win in my book!
Sweet Potato Muffins
Super fluffy with just the right amount of sweetness from the maple syrup, these sweet potato muffins are a huge hit in my house every time I make them! In fact, I just finished a triple batch, and I know they won’t be in the freezer for long!
Ingredients
Simple ingredients that turn into the softest muffins you’ve ever had! Here’s a look at everything you’ll need to make them, along with some substitutions you can make, if needed.
- Sweet Potato – Cooked whole sweet potatoes, peeled after baking and cooling, are called for in this recipe. Don’t use canned sweet potatoes for this, as they have a different texture and they also include sugar in most cases.
- Flour – We use all-purpose einkorn flour, but you can use any all-purpose flour you’d like.
- Butter – Salted or unsalted butter will work just fine. Use what you have on hand! We use salted, because that’s what we keep stocked.
- Maple Syrup – Any liquid or granulated sweetener can be used.
- Eggs – Whole eggs are called for, but you can also use 1/2 cup of Greek yogurt (total) in place of the eggs, if needed.
- Vanilla – A lovely flavor when paired with the cinnamon, don’t skip this! We like to use our homemade vanilla extract, but use what you have!
- Baking Soda – Helps create a nice, fluffy texture to these muffins.
- Salt – A flavor enhancer, we use pink sea salt, but use whatever salt you have, as long as it’s not table salt (which has a different flavor!).
- Cinnamon – Siagon cinnamon is my favorite powdered cinnamon, but you can use any cinnamon powder you have.
- Chocolate Chips – Semi-sweet, milk, or dark chocolate chips will work just fine, but we prefer the flavor balance of the dark chocolate and cinnamon!
Instructions
Once you cook the sweet potatoes, this recipe comes together so quickly! The full printable recipe, with ingredient measurements and instructions, can be found at the end of this post.
- Bake – Pre-heat the oven to 425°F and wash the sweet potatoes. Prick each sweet potato 10-20 times with a fork and place them on a baking tray. Bake for 1 hour, or until completely soft.
- Cool – Allow the potatoes to cool completely, or bake them up to 3 days before making this recipe.
- Mix – Combine all ingredients, except the chocolate chips, in the bowl of an electric mixer. This can be mixed by hand, but it won’t be as smooth. Beat on high for 90 seconds, or until the batter is light and fluffy, and all the sweet potatoes are well incorporated.
- Prep – Pre-heat the oven to 350°F and line a 12-cavity muffin tin with paper liners. Divide the batter evenly among the liners. I like to use this 2oz portion scoop to make it really simple!
- Top – This is optional, but recommended! Sprinkle a few (5-8) chocolate chips on top of each muffin before baking.
- Bake – Place the tray in the center of the oven rack and bake for 20 minutes. Check with a toothpick to make sure they are fully baked before removing from the oven.
- Cool – Allow to cool for 5 minutes before removing the muffins from the pan and cooling on a wire rack. Cool fully before storing.
- Freeze (optional) – If you want to make these in bulk to freeze, place muffins in a single layer in a Ziplock bag and freeze flat before stacking.
Even More Simple Breakfast Ideas
Whether you want to make something fresh or have something in the freezer ready to go, these recipes are sure to be a hit!
Sweet Potato Muffins
These Sweet Potato Muffins are a breakfast you can feel good about serving on a regular basis! Naturally sweetened, packed with fresh sweet potatoes, cinnamon, and a bit of dark chocolate, your whole family will love this recipe! Make it with einkorn flour or any all-purpose wheat.
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Servings: 12 muffins
Calories: 182kcal
Cost: $10
Ingredients
- 1 cup cooked sweet potato peeled
- 1 1/2 cups einkorn flour (200g) or any wheat
- 1/3 cup melted butter
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips + more to sprinkle on top
Instructions
- Pre-heat the oven to 425°F and wash the sweet potatoes. Prick each sweet potato 10-20 times with a fork and place them on a baking tray. Bake for 1 hour, or until completely soft.
- Allow the potatoes to cool completely, or bake them up to 3 days before making this recipe.
- Combine all ingredients, except the chocolate chips, in the bowl of an electric mixer. This can be mixed by hand, but it won’t be as smooth. Beat on high for 90 seconds, or until the batter is light and fluffy, and all the sweet potatoes are well incorporated.
- Pre-heat the oven to 350°F and line a 12-cavity muffin tin with paper liners. Divide the batter evenly among the liners. I like to use this 2oz portion scoop to make it really simple!
- Top – This is optional, but recommended! Sprinkle a few (5-8) chocolate chips on top of each muffin before baking.
- Place the tray in the center of the oven rack and bake for 20 minutes. Check with a toothpick to make sure they are fully baked before removing from the oven.
- Allow to cool for 5 minutes before removing the muffins from the pan and cooling on a wire rack. Cool fully before storing.
- Freeze (optional) – If you want to make these in bulk to freeze, place muffins in a single layer in a Ziplock bag and freeze flat before stacking.
Notes
Ingredients
Simple ingredients that turn into the softest muffins you’ve ever had! Here’s a look at everything you’ll need to make them, along with some substitutions you can make, if needed.- Sweet Potato – Cooked whole sweet potatoes, peeled after baking and cooling, are called for in this recipe. Don’t use canned sweet potatoes for this, as they have a different texture and they also include sugar in most cases.
- Flour – We use all-purpose einkorn flour, but you can use any all-purpose flour you’d like.
- Butter – Salted or unsalted butter will work just fine. Use what you have on hand! We use salted, because that’s what we keep stocked.
- Maple Syrup – Any liquid or granulated sweetener can be used.
- Eggs – Whole eggs are called for, but you can also use 1/2 cup of Greek yogurt (total) in place of the eggs, if needed.
- Vanilla – A lovely flavor when paired with the cinnamon, don’t skip this! We like to use our homemade vanilla extract, but use what you have!
- Baking Soda – Helps create a nice, fluffy texture to these muffins.
- Salt – A flavor enhancer, we use pink sea salt, but use whatever salt you have, as long as it’s not table salt (which has a different flavor!).
- Cinnamon – Siagon cinnamon is my favorite powdered cinnamon, but you can use any cinnamon powder you have.
- Chocolate Chips – Semi-sweet, milk, or dark chocolate chips will work just fine, but we prefer the flavor balance of the dark chocolate and cinnamon!
Nutrition
Nutrition Facts
Sweet Potato Muffins
Amount Per Serving (1 muffins)
Calories 182
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 160mg7%
Potassium 129mg4%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 1771IU35%
Vitamin C 0.3mg0%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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