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Sweet Potato Muffins

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I love muffins for several reasons. First they are easy to make. Second, they can easily be made healthier. Third, they make an on the go breakfast, especially the healthier ones. And fourth, you can freeze them and reheat in minutes, and they will taste like they just came out of the oven.

I’ve made many variations of pumpkin muffins, cakes or pies. And although sweet potatoes should work just as well, I enjoy eating them so much as a savoury food, I’ve rarely had the incentive to use them for baking. But as part of my weekly theme on snapchat, it’s Sweet Potato week, and I love including at least one sweet option.

Now on to the recipe…

Sweet Potato Muffins

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0


  • 1 cup whole wheat flour
  • 3/4 cup oat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup dates, chopped
  • 1/2 cup date sugar
  • 3/4 cup apple sauce
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup cooked sweet potato, mashed
  • 1/3 cup walnuts, chopped roughly


  1. Pre-heat the oven to 425F or 210C. Prepare a muffin pan with 10-12 liners and place on a baking sheet.
  2. In a large mixing bowl, mix the dry ingredient together – flours, cinnamon, baking powder, baking soda, and salt, then add in the dates (this will make sure dates don’t stick together).
  3. In another medium bowl, mix the wet ingredients – sugar, apple sauce, oil, eggs, vanilla and sweet potato.
  4. Fold the wet mixture into the dry adding the walnuts in the last few strokes.
  5. Divide equally in the muffin pan, making between 10-12 muffins. Bake for 10minutes then lower the heat to 350F or 160C and bake for an additional 10minutes. The muffins will be done if a toothpick inserted in the centre comes out with only a few bits on it, but no wet batter.
  6. Let cool. Delicious on it’s own with a cup of coffee or with some berry chia jam.

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