Sweet Potato Muffins That Freeze Like a Dream (and Taste Like Autumn)
These sweet potato muffins are moist, lightly spiced, and naturally sweetened with roasted sweet potatoes. They’re freezer-friendly, easy to make, and topped with optional ground flaxseed for extra crunch and nutrition.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups mashed sweet potato (about 3 large or 5–6 medium sweet potatoes)
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ground flaxseed meal (optional, for topping)
Instructions
- Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a foil-lined baking sheet. Bake for 45 minutes or until soft. Let cool, then peel and mash until smooth. Measure out 3 cups.
- Reduce oven temperature to 325°F.
- In a large bowl, mix flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in mashed sweet potatoes until fully incorporated.
- Spoon batter into muffin tins lined or greased, filling each about 3/4 full.
- If using, sprinkle ground flaxseed on top of each muffin.
- Bake at 325°F for 30 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Roast sweet potatoes up to 2 days in advance and refrigerate until ready to use.
- Substitute up to 1/2 cup of mashed banana if short on sweet potato.
- Try coconut sugar or maple sugar instead of white sugar for a different flavor.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Replace eggs with flax eggs for an egg-free version.
Find it online: https://www.cookwithbenchi.com/sweet-potato-muffins/