These healthy sweet potato muffins made with whole wheat flour are the perfect fall treat and super easy to make! Light and fluffy swirled with sweet potato, ripe bananas, and a subtle hint of pumpkin spice. They are vegan and nut-free as well.
These sweet potato muffins are perfect for a healthy breakfast on-the-go or a midday snack.
You can meal prep, with double the batch and save some for later so you always have them on hand.
Sweet potatoes are one of my favorite whole food ingredients to bake dessert with, a few of my favorites:
- Paleo Sweet Potato Bread
- Flourless Paleo Sweet Potato Brownies
- Paleo Morning Glory Muffins (Gluten Free)
Looking for the perfect fall treat that’s healthy, easy to make, and kids-friendly?
This recipe is just perfect for all of that.
I threw in a bit of pumpkin spice to boost the fall-ness of this recipe, but these sweet potato muffins are good for any time of the year.
Not only are they healthy, easy to make, and versatile, but they are vegan-friendly too!
Are Sweet Potato Muffins Healthy?
In my opinion, sweet potatoes are one of the best whole-food ingredients to include in any of your healthy baked goods.
They are delicious and offer a lot of health benefits too.
Sweet potatoes are an excellent source of various vitamins, minerals and fiber as well.
They are rich in antioxidants that help prevent against free radical damage that is linked to chronic conditions such as cancer, heart disease and aging.
The high beta-carotene content gives sweet potatoes their pretty orange hue, but they also play an important role in eye health as well.
Beta-carotene is converted to vitamin A which can help prevent a certain type of blindness known as xerophthalmia and it is also great for immune support as well.
Read more Here.
This recipe is mostly sweetened with banana and the sweet potatoes, so the need for added sugar is minimal.
Additionally, using whole wheat flour adds fiber along with vitamins, minerals and antioxidants also.
Ingredients used in These Healthy Sweet Potato Muffins
Just a few simple ingredients and you’ve got yourself some ridiculously yummy, healthy vegan muffins!
For this recipe I used:
Sweet potatoes, steamed/baked
Sweet potatoes are a great ingredient to include in healthy baking recipes because they add texture, flavor, and their natural sweetness cuts down on the need for added sugars.
My favorite kind of sweet potatoes is Japanese yam which has more of a yellowish white color on the inside.
It has a more creamy texture and nutty taste to it.
The riper the banana the sweeter it will be. This is another great way to add sweetness to a recipe.
Milk of choice
My favorite non-dairy milk to use is:
- Oat milk (nut-free)
- Coconut milk (not canned)
- Almond milk
- Cashew milk
Apple cider vinegar
The acids in the vinegar help to enhance the leavening in your baked goods.
Whole wheat flour
Whole wheat is a rich source of fiber, antioxidants, vitamins and minerals.
Coconut sugar or brown sugar
Coconut sugar and brown sugar are similar in taste and how they work in recipes.
However coconut sugar is a more health conscious option as it doesn’t create blood sugar spikes the same way that brown sugar would.
Baking powder and Baking soda
standard baking staple; leavening agent
Mix of spices usually including cinnamon, nutmeg, allspice and ginger.
Pairs perfectly with sweet potatoes!
How to Prepare Sweet Potatoes for this Healthy Muffin Recipe
Steam sweet potatoes in a pot with 1 inch high of water.
Bring water to boil, then turn it down to simmer for 40 – 60 min depending on the size of the sweet potatoes, or until the soft to poke through with a fork.
Wrap sweet potatoes in tin foil, bake at 350F for 50 – 60 minutes depending on the size, or until the soft to poke through with a fork.
You can also use store-bought canned sweet potato puree.
But my favorite is homemade, in order to get the sweet and nutty flavor
How to Make Healthy Vegan Sweet Potato Muffins
Equipment you will need
These muffins are quick and easy to throw together so you can have these healthy sweet potato muffins ready in no time!
First, skin the sweet potatoes. Blend together the sweet potato flesh, ripe banans, milk, and apple cider vinegar in a high-speed blender.
Then, mix all dry ingredients together in a large bowl. Remember to sift all of the dry ingredients to avoid clumps and ensure thorough mixing.
Next, pour the wet ingredients into the dry. Mix until all ingredients are completely combined.
Fold in chocolate chips.
Then, scoop batter into a muffin pan, filling almost to the top (but not quite!).
Sprinkle more chocolate chips or pecans (optional) across the muffin tops.
Bake 20 – 25 minutes until a toothpick can be inserted in the center and comes out clean, or internal temperature reaches 200F.
How to Spice Up the Best Vegan Sweet Potato Muffins
Once you have the base batter made, you can pretty much add anything you like it!
- Chocolate chips
- Chopped pecans
- Sliced almonds
- Pumpkin seeds
- Or marshmallows
- Coconut/brown sugar on top
These are all great options! The sky is the limit when it comes to add-ins.
How to Serve Whole Wheat Sweet Potato Muffins
These sweet potato muffins can be served in a variety of ways, making it easy to please everyone’s taste buds.
Top your sweet potato muffins with your favorite nut butter for an added dose of healthy fats and protein.
Or add a scoop of ice-cream alongside your muffin for the perfect healthy fall dessert.
Moreover, adding a dollop of yogurt on top of your muffin gives it a significant protein boost and is a great alternative to sugar-laden frostings.
I will say however, I have a great vegan cashew cream cheese frosting recipe that is to die for and would be great to use for these muffins (without tons of sugar!).
How to Store Healthy Sweet Potato Muffins
The best way to store these yummy sweet potato muffins are in an airtight container in the fridge for up to 4-5 days.
If you wish to enjoy them cold right out of the fridge, they will have more of a dense, chewy texture, or you can warm them up a bit for a more light and fluffy muffin.
You can warm it up in the microwave for just 15 – 20 seconds.
Lastly, yes, you can freeze them! So feel free to double the batch and make meal prep easy.
How do you like to eat sweet potato muffins? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy Fall Recipes You may love:
- 1 1/2 cup sweet potato puree
- 1/2 cup ripe banana (mashed)
- 3/4 cup milk of choice *
- 1 tbsp apple cider vinegar
- 1 1/2 cup whole wheat flour
- 1/2 cup brown sugar **
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin spice
- A pinch of salt
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans (optional) ***
Prepare the Sweet Potatoes
- Check out the section "How to Prepare Sweet Potato Puree"
Prepare the Sweet Potato Muffins
- Preheat the oven to 350 F.
- Peel the skin of sweet potatoes and bananas. In a food processor or blender, blend together all the wet ingredients - cooked sweet potatoes, bananas, milk, and apple cider vinegar.
- In a large bowl, mix together all the dry ingredients (except for chocolate chips and pecans). Pour the wet ingredients mixture in the dry ingredients. Gently combine with a spatula.
- Fold in chocolate chips.
- Line and grease a muffin pan. Use a medium cookie dough scooper to fill up each muffin cups close to the top.
- Sprinkle chopped pecans on top (optional) and extra brown sugar if desired.
- Bake 20 - 25 minutes or until a toothpick comes out clean after inserting in the middle of the muffin. If using a food thermometer, the internal temperature should reach around 200F.
- Let it cool for 10 minutes on a cooling rack. Enjoy!
1. * For a vegan option, you can use almond, coconut, or cashew milk. For a vegan and nut-free option, you can use oat milk.
2. ** You can also use coconut sugar.
3. *** For a nut-free option, omit the pecans.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 218mgCarbohydrates: 28gFiber: 5gSugar: 12gProtein: 4g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.