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Home » Breakfast » Sweet Potato Muffins

Sweet Potato Muffins

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 31, 2019
4.88 from 8 votes


Last Updated February 28, 2023 | 3 Comments

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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
Sweet Potato Muffin made with Banana and Butternut Squash

Sweet Potato Muffins

4.88 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 20 mins
Total Time 35 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
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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.)

Keyword butternut squash muffins, sweet potato muffins
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

282 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree 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

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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