A super moist and nutritious sweet potato muffins recipe that everyone will love. Oil-free, low in sugar and filled with nutrition, these sweet potato muffins are the perfect treat.


1 ½ cups sifted flour, white whole wheat

½ tsp salt

1 tsp baking soda

¾ tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

¾ cup maple syrup

1 cup sweet potato puree (baked sweet potato)

⅓ cup coconut oil

2 eggs

¼ cup milk

1 tsp vanilla

½ cup pecans

High speed blender

Mixing bowl


Measuring cups

12-count muffin tin

Muffin liners


PREHEAT oven to 350 degrees.

LINE a muffin pan.

WHISK all dry ingredients except nuts in a mixing bowl.

BLEND all wet ingredients in a blender.

ADD wet to dry and mix until well combined.

STIR in the nuts.

SCOOP batter into muffin pan.

BAKE for 25 minutes.



LEFTOVERS: Store any leftovers in an airtight container for up to 5 days on the counter.

FREEZER: You can freeze them for up to 3 month in a freezer-safe container.

OVER ACHIEVERS: Roast the sweet potatoes ahead of time. While this is a super quick recipe, roasting the sweet potatoes is the most time consuming part. I roast it at 425°F for 45-50 minutes. Then allow it to cool so it’s easier to handle. This is great to do when you have other food in the oven.

YUMMY STUFF: Feel free to fold in chocolate, chopped nuts or fruit after you’ve mixed the wet ingredients with the dry ingredients.



© 2020 by Emma Gabay