• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป Breakfast Recipes

Sweet Potato Muffins

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
December 31, 2019
4.89 from 9 votes


Last Updated April 18, 2025 | 3 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe

Who doesn’t love to indulge in a sweet, buttery muffin now and again? What I love even more are these delicious Sweet Potato Muffins, loaded with healthy, energizing ingredients that I can happily have and share with my family often. 

Sweet Potato Muffin made with Banana and Butternut Squash

Why You’ll Love Sweet Potato Banana Muffins

Fully loaded with healthy, energy-boosting ingredients, these light and fluffy sweet potato banana muffins make the perfect guilt-free snack, breakfast, or dessert. They’re my all-time favorite muffins -so soft, fluffy, and especially delicious hot out of the oven.

Sweetened with bananas, sweet potato, and a little bit of maple syrup, pecans add a buttery crunch that perfectly complements the mild sweetness of the maple syrup. Already made without eggs, you can easily make these yummy treats vegan by substituting non-dairy milk.

How to Make Perfect Purees

To make perfectly blended purees, use a hand-held immersion blender on the peeled and steamed sweet potatoes and roasted butternut squash. If you don’t have time to make homemade butternut squash and pumpkin puree, feel free to substitute it with canned.

bite taken out of single Sweet. Potato Muffins

How to Make Sweet Potato Muffins

Preheat the oven to 400 degrees Fahrenheit and line a large muffin pan with liners. Spray the inside of the muffin liners with non-stick cooking spray to prevent the muffins from sticking to the paper. 

In a large bowl, combine all of the dry ingredients and set aside. In a separate mixing bowl, mix together the soaked chia seeds, milk, vanilla, applesauce, coconut oil, and maple syrup. Once combined, add the pureed banana, butternut squash, and sweet potato.

Gently fold all the ingredients together without over-mixing. Add the chopped nuts (optional) before evenly dividing the muffin batter into the cups for baking. 

Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Note: This recipe makes approximately 18 muffins.

muffin tray filled with Sweet Potato Muffins

Storing and Freezing Leftover Muffins

Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.

Freezing: To freeze these sweet potato muffins, allow them to cool completely before transferring them to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.

More Delicious Muffin Recipes

  • Banana Nut Muffins Recipe
  • Raspberry Banana White Chocolate Chip Coconut Muffins
  • Homemade Bakery Blueberry Muffin Recipe
  • Blackberry and Orange Muffins with Dark Chocolate

If you make this Sweet Potato Muffins recipe, please leave me a comment and let me know! I always love to hear your thoughts.

6 Sweet Potato in muffin tray

RECIPE CARD

Sweet Potato Muffin made with Banana and Butternut Squash

Sweet Potato Muffins Recipe

4.89 from 9 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Who doesn’t love to indulge in a sweet, buttery muffin now and again? What I love even more are these delicious Sweet Potato Muffins, loaded with healthy, energizing ingredients that I can happily have and share with my family often. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Calories 127 kcal

Ingredients
 
 

  • 1.75 cups white whole wheat flour
  • ½ cup oat bran
  • 1 tablespoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 3 teaspoon chia seeds - soaked in 3 tsp water for 10 minutes
  • 1 cup milk - cow, almond, coconut, soy
  • 1.5 teaspoon vanilla extract
  • ¼ cup applesauce
  • 2 tablespoon coconut oil - melted (or butter)
  • ⅓ cup maple syrup
  • 1 large ripe banana
  • ¾ cup butternut squash puree - or pumpkin
  • ½ cup cooked sweet potato - mashed
  • ¾ cup chopped pecans or walnuts
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 400 degrees F.  Line a muffin tin with muffin liners and lightly spray with your favorite non-stick cooking spray.
  • In a large mixing bowl whisk together all the dry ingredients: flour, oat bran, baking soda, salt and pumpkin pie spice. Set aside.  In a separate large bowl, whisk together all the wet ingredients: soaked chia seeds, milk, vanilla, applesauce, melted oil, and maple syrup.  Into the same bowl as the wet ingredients, mix in the pureed banana, butternut squash and sweet potato, making sure all three are well combined.
  • Gently fold the dry ingredients into the wet ingredients being careful not to overmix! Fold in the chopped nuts.
  • Divide batter between 18 prepared baking cups and bake for approximately 20 minutes or until toothpick inserted into the center comes out clean.

Nutritional Information

Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 288mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 1.9mg | Calcium: 45mg | Iron: 0.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

282 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. TB says

    June 4, 2016 at 1:47 am

    Is it okay to use baking powder instead of baking soda in this recipe? And if so, how much? Thanks.

    Reply
  2. Yum Girl says

    January 4, 2016 at 4:02 pm

    5 stars

    Welcome to Yum Goggle! We are following your on all your social media platforms and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.89 from 9 votes (8 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley. Best Ever Fried Potatoes and Onions

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Three iced watermelon margaritas in rocks glasses garnished with fresh lime wheels and sliced watermelon. Watermelon Margarita Recipe (3-Ingredients)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.