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.