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.