Whole Wheat Sweet Potato Muffins

Start your mornings on a wholesome and flavorful note with these Whole Wheat Sweet Potato Muffins, a nutrient-packed treat that’s perfect for breakfast or snack time. Made with hearty whole wheat flour and naturally sweetened with maple syrup, these muffins boast a tender, moist crumb thanks to the addition of creamy mashed sweet potato and Greek yogurt. Warm spices like cinnamon and nutmeg infuse each bite with cozy, autumn-inspired flavor, while optional mix-ins like chopped nuts or dark chocolate chips add delightful texture. These muffins are easy to prepare in just 40 minutes and make a batch of 12, ideal for meal prepping or sharing with loved ones. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these sweet potato muffins deliver the perfect balance of wholesome nutrition and satisfying sweetness.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Cooked and mashed sweet potato (about 1 medium sweet potato)
• 1.5 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Cinnamon
• 0.25 teaspoons Nutmeg
• 0.25 teaspoons Salt
• 2 large Eggs
• 0.5 cup Maple syrup
• 0.5 cup Greek yogurt (plain, unsweetened)
• 0.25 cup Unsweetened almond milk (or milk of choice)
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil (melted and cooled) or neutral vegetable oil
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.5 cup Dark chocolate chips (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate bowl, combine the mashed sweet potato, eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and melted coconut oil. Whisk until smooth and well blended.

Step 4

Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5

If using walnuts or pecans and/or chocolate chips, fold them into the batter at this stage.

Step 6

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1075.8g)

Amount per serving	% Daily Value*
Calories	2963.4

Total Fat 151.2g	0%
Saturated Fat 79.9g	0%
Polyunsaturated Fat g
Cholesterol 375.9mg	0%
Sodium 2220.9mg	0%
Total Carbohydrate 370.1g	0%
Dietary Fiber 43.7g	0%
Total Sugars 178.3g
Protein 67.9g	0%

Vitamin D 107IU	0%
Calcium 557.2mg	0%
Iron 21.2mg	0%
Potassium 2851.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 8.7%

Carbs: 47.6%