These delicious almond butter sweet potato muffins made with mashed sweet potato, creamy almond butter, and cozy cinnamon for the perfect snack, treat, or healthy breakfast. These muffins are so easy to make and a delicious bite that everyone will love.
Healthy Sweet Potato Muffins with Almond Butter and Greek Yogurt
Have you tried baking with sweet potato yet? During the fall we all tend to gravitate toward baking with pumpkin but sweet potato is seriously underrated. Sweet potato has a delicious flavor works perfectly in all sorts of baked goods from muffins to breads.
The healthy sweet muffins are made with a combination of creamy almond butter, cozy cinnamon, and a touch of coconut sugar for sweetness. They also pack a punch of extra protein thanks to the addition of Plain Greek yogurt which also helps to keep the muffins tender and moist.
Not only are these muffins delicious and easy to make, they also freeze and reheat incredibly well which makes them the perfect option to prep in advance for a quick breakfast or snack.
Sweet Potato Muffin Ingredients
Mashed sweet potato
How to Make Oat Flour
These sweet potato muffins are naturally gluten-free thanks to one of my all-time favorite gluten-free flours to use when baking – oat flour. Gluten-free baking can be a little tricky and I’ve had my fair share of baking fails when experimenting with almond flour or coconut flour.
Thankfully, as long as you have gluten-free oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.
To make oat flour, just add a few cups of gluten-free oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour. This process only takes a minute or so in my high-powered Vitamix and a few minutes in my food processor.
When making these muffins, you can easily buy canned mashed sweet potato or make your own homemade sweet potato mash. If you have a few extra sweet potatoes that need to be used, all you need to do is wrap them in foil and bake at 400 degrees for 45 minutes to an hour, depending on how big they are. When the potatoes are fork tender, they’re done.
Let the potatoes cool and store them in the fridge for an easy source of carbohydrates or use them in this reader favorite weeknight dinner recipe. When you are ready to make this recipe, scoop the sweet potato flesh out of the skin with a spoon and use a potato masher to mash it up before making the muffins.
How to Make This Healthy Sweet Potato Muffin Recipe
Step One: Add the mashed sweet potato, eggs, Greek yogurt, almond butter, milk, and vanilla extract to a large mixing bowl and stir until well combined.
Step Two: Next, fold in the oat flour, coconut sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
Step Three: Fold the chocolate chips into the batter.
Step Four: Fill the wells of a greased or lined muffin tin with the batter until each well is two-thirds of the way full.
Step Five: Bake the muffins at 350 degrees for fifteen to eighteen minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed. Serve them warm and enjoy!
How to Store, Freeze, and Reheat
You will need to store these muffins in the fridge to keep them fresh. If you do not think you’ll be able to eat all of the muffins within two to three days, you can easily store them in the freezer. To freeze the muffins, let them come to a complete cool on a wire baking rack. Once they are cool, place them in a freezer safe storage bag or container. Label the container or bag with the date and you are all set.
When you are ready to reheat a muffin you can do so in one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for approximately ten minutes until they are warmed through fully. The muffins will taste just like a fresh batch. If you are short on time, you can take a muffin straight from the freezer and place it in the microwave for thirty seconds to reheat.
Tips, Tricks, and Frequently Asked Questions
To ensure that your muffins do not stick, be sure to grease or line your muffin tin.
If you need to keep these muffins dairy-free, you can use your favorite dairy-free Greek yogurt.
Don’t love chocolate? Feel free to leave them out altogether or replace them with chopped nuts or seeds.
Use a creamy almond butter with no added preservatives or sweeteners.
I have not tried making these muffins with almond flour. Coconut flour will not work as a replacement for oat flour.
Add the mashed sweet potato, eggs, Greek yogurt, almond butter, milk, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
Fold the chocolate chips into the batter and stir until well combined.
Fill the wells of a greased or lined muffin tin with the batter until 2/3rds of the way full.
Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed.
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Great recipe! I’ve made it a couple of times now. I have even added chopped walnuts.
This recipe is so delicious and easy to make!! My family and I can’t stop eating them!!
These muffins turned out great! Not to sweet and light and fluffy like I love my muffins to be. Definitely give these a shot!! Can’t wait to freeze them and have a muffin whenever I want one over the next few weeks!
I’m so glad you loved the recipe, Sarah! Thanks for taking the time to leave a review!
LOVE these! Breakfast for the week, or a good mid-afternoon snack. It makes a ton, so I make regular muffins and baby muffins. The baby ones are amazing too. I love this recipe because it sticks with you/you don’t get hungry!
Thanks for sharing, Colleen! I’m so glad you enjoyed the recipe!
This was AMAZING! I made it on a whim since I had been seeing this on your Instagram, and my husband and I LOVE it! It has the consistency of pumpkin pie with the individuality of what it is! 💯💯💯💯💯 would recommend to anyone to try!
(I used regular yogurt rather than Greek, and it just took an additional 15 minutes of eyeing the muffins to cook fully!)
I’m so happy you loved it, Aliya!
Delicious and so moist like so many people said – they are more of an airy fluffy texture, not as densely cakey as a traditional muffin, which I really enjoyed! Really easy to make too if you use canned sweet potato. I did about 1/3 cup of brown sugar, and used a mixed nut butter and whole milk. I love how very lightly sweetened they are making them a great snack without a blood sugar spike, and if anyone in the family wants more sweet they can drizzle some maple syrup on top, or do an icing if you want to get fancy. I had more batter than 12 muffins worth and was worried it would spill out if I filled them higher, so I put the extra in a loaf pan and baked another thin slice in there. Thanks for another keeper Ashlea! How does this compare to your new sweet potato bread?
So happy you loved the recipe, Katy! Thanks for sharing those tweaks. The bread is a bit more traditional in texture to a banana or pumpkin bread. I hope you love the recipe!
Do you have any favorite ways to use leftover sweet potato puree that’s not enough for another batch of these? Today for breakfast I had toast with nut butter and topped it with some sweet potato puree and pumpkin pie spice – pretty good actually!
Hi, Katy! You could use it in place of pumpkin in my pumpkin chocolate chip oatmeal muffins!
Another delicious recipe! I didn’t have quite enough Greek yogurt so I substituted with extra sweet potato and it worked beautifully. I froze some and they defrosted and reheated very nicely. Can’t wait to make them again!
So happy you loved recipe, Hannah! Thank you for taking the time to leave a review!
Love the texture of these muffins!
so glad you loved them, Anna! thank you for taking the time to leave a review!
I made these today and they were amazing! I made my own oat flour by putting oats in the vitamix and used a honey Greek yogurt since that’s what I had. Perfect for breakfast or a dessert!
Yay! Glad you enjoyed them, Carrie!
SO moist and delicious! Loved the combo sweet potato and almond butter flavor!
Add these for a girls wine night and everyone loved them! Will be making them again.
These just came out of the oven so perfectly fluffy, light, and delicious. I did make quite a few substitutions (not because I think I know better but because I’m working with what I have) and they STILL turned out great. Recipes that allow for flexibility like this are exactly what I need this year and this is perfect 🤩
Am I able to sub 2 flax eggs if I’m egg free? Any idea if that’ll work?
Can I sub almond flour for oat flour?
Can this be baked as a loaf as well? How long? Thank u!
Hi, Gloria! I’ve never tried baking this recipe as a loaf. Most of my loaf bread recipes take around one hour. I hope that helps!
I actually meant to rate this 5 stars, but I accidentally clicked 4 instead! These were tasty, although I had to cook longer than 20 minutes – my batter was pretty wet. Substituted peanut butter for almond (didn’nt have any almond butter) and omitted the chocolate chips. I might add pecans or walnuts next time for some added texture!
Hi, Amanda! I’m so glad you liked this recipe! Thank you for taking the time to leave a review!
Quick question, the ingredient call for 1/2 cup of milk, but I didn’t see where to add that in the directions.
Thank you for letting me know! I just updated the recipe!
This is one of my staple recipes. I’ve made it many times and everyone loves these muffins! Some tweaks I’ve successfully made: cashew butter instead of almond butter, decrease coconut sugar to 1/3 cup, tablespoon instead of teaspoon of cinnamon. Just depends on what I’m feeling that day, but they always come out delicious! Thanks!
So happy you love this recipe, Lauren!