These sweet potato muffins are not only delicious and packed with good-for-you ingredients, but they have the sweetness of apple! Naturally gluten free, veggie-loaded and super easy to make.Jump to Recipe
Adding veggies to muffins is the best thing to happen to breakfast ever….in my book.
Why? Because it makes veggies a part of a meal that they usually get left out of and muffins are such a great vehicle for healthy, real food ingredients. And, they are perfectly portioned out so storage is a breeze and you can grab in the morning. Plus, kids go gaga over muffins. So yeah, let’s get the veggies into all the muffins, please.
They are especially helpful for getting veggies in that maybe your family (or you) isn’t so jazzed about eating in its normal form. Like for my crew, it is sweet potatoes.
Don’t ask me why, but my husband and daughter are pretty “meh” about sweet potatoes. I personally love them, but I find that they kind of ignore them when I make them for dinner or another meal. So I have started using my own approach to get super awesome and healthy sweet potatoes into their bellies.
Why sweet potatoes are good for you
If you are wondering why I am so passionate about getting sweet potatoes into my sweet-potato-iffy family, it’s because they have so many vitamins and minerals that our body needs to function at it’s prime! Such as….
- fiber. Sweet potatoes are loaded with it. Did you know that 1 medium sweet potato has 6 grams of dietary fiber. (source)
- potassium. So many people share with me that they are allergic to bananas or simply don’t like them, so sweet potatoes are a great way to get potassium into your body.
- copper. This is an essential metal for making red blood cells and keeping your heart healthy.
- vitamin C. Not just in fruits! A single cup of baked sweet potato has 52% of your daily requirements. (source)
- beta-carotene. Like carrots, sweet potatoes can be great for eye health. So eat some for those peepers!
- Manganese. 43% of your daily value of manganese can be found in one cup of baked sweet potato. Manganese is important for brain health.
Suggested adaptations for making apple sweet potato muffins
- Substitute the sweet potato with pumpkin puree or butternut squash puree.
- Skip the apple. If it isn’t your thing or you are fresh out, go ahead and leave it out!
- Add raisins.
- Grate the apple. If you don’t like chunks of fruit in you muffin, sub with about 3/4 cup grated apple
Can I use homemade sweet potatoes in this recipe instead of canned?
I find canned sweet potato puree in many grocery stores. It can usually be found with canned vegetables or in the baking aisle. I like to use it for ease and to save time. If you cannot find it or prefer to make your own, here are so ideas:
- Simply cook a clean large sweet potato in your in your oven at 425℉ for about an hour or until fork tender. Once cool, scoop soft flesh out and mash and measure out a cup for this recipe. Since homemade sweet potatoes tend to be a bit drier than canned, you might need to add 1/4 cup extra of milk to the batter.
- Peel and cut the sweet potato into ¼-inch dice. Measure a heaping ½ cup diced sweet potato and steam it until very tender. Cool to room temperature. Add to blender with other muffin ingredients along with a ¼ cup milk of choice.
Other veggie-loaded muffins recipes you will adore
- Sweet Potato Peanut Butter Muffins
- Healthy Carrot Pumpkin Muffins
- Chocolate Chip Zucchini Muffins
- Healthy Chocolate Muffins (with butternut squash)
- Almond Butter Blueberry Zucchini Muffins
Apple Sweet Potato Muffins
- 2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free
- 1 tsp baking powder aluminum free suggested
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp cinnamon
- 2 large eggs
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 2 tsp pure vanilla extract
- 1 cup canned sweet potato puree* see above for alternatives
- 1/3 cup maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 1 cup finely chopped apples
- Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
- In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated. If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
- Fold in finely chopped apples.
- Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
- Bake for 20-25 minutes.
- Allow muffins to cool for 20 minutes before enjoying.
- Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Just made these for breakfast today and the flavor is great! Super easy too
Tried these muffins the other day and they were a hit in my house hold. My two year old daughter (who usually isn’t crash hot on muffins) asked for seconds!
Yay! I love it! Thanks for sharing!
We make these with flax eggs and they’re a hit. The small apple chunks are so refreshing and we typically have all ingredients on hand so they are a great snack for in between grocery trips 😉
I am so glad you enjoyed these, Andrea! And I am so glad to hear they worked egg free for you!
I love your muffins (especially the green smoothie ones) but these are sooo heavy and wet. I must have done something wrong. I think next time I’ll try the 3/4 cup of grated apple instead!
Bummer! Did you make any changes? I wonder if your apples were juicier then mine!
Love all of your recipes! Thank you so much for taking the time to put these healthy and delicious recipes together! My kids and I are making so many special memories baking together and filling our tummies with healthy food! We cannot thank you enough!
Oh I love that! Thank you so much for taking the time to share 💚
I made these this morning and they are soo delicious. I used pumpkin puree (homemade), and added carrots and nutmeg. Also I have a small food processor and small blender so I put the oats into the food processor with dry ingredients then chopped up the Apple and carrot in it. After that I just mixed it all by hand.
I am so glad you enjoyed them!
These muffins were incredible!!! I used some leftover buttercup squash I cooked whole in my Instant Pot the day before vs. sweet potatoes and I added some golden raisins and finely chopped pecans. I did put 2 apple slices on each muffin and a little cinnamon sugar. So good I’m making another batch tomorrow!
These are fantastic! I didn’t have baking soda and they still baked so well. I also forgot to sweeten them (major yikes) and they still turned out amazing. We just drizzled with maple syrup! So so good.
I love that! Forgiving recipes make life so much easier!
So good! I only had 1c. of rolled oats so I used Coach’s Steelcut Oats for the other cup. I blended until smooth in my Vitamix. The final product may be a tad more dense than using all rolled oats, but I think they are delicious. My husband said they smelled great & he enjoyed the flavor & texture. Thank you for the great recipe!
These muffins have a special place in my heart – my mother in law makes muffins like this, but very full of LOTS of refined sugar. I decided to give these a try to see if my daughter would think they were just like “grandma muffins” – and she LOVES them! We now keep these in the freezer for lunch box rotation – absolutely love the versatility with sweet potato, butternut or pumpkin! We’ve loved it all ways
I am so happy to hear that! I love when we can find comfort recipes that make our bodies feel as good as they make our hearts feel. Thanks for sharing that, Carri!
These muffins are delicious. I used oat flour instead of rolled oats and they were perfect. My toddler was asking for more before she was even done her first.
I love that, Lauren!