Healthy Sweet Potato Muffin Recipe

Name: Healthy Sweet Potato Muffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato (diced and steamed until soft) or 1 cup pumpkin puree; 1/2 cup extra olive oil or melted coconut oil; 1/2 cup almond milk; 3/4 cup maple syrup plus 2 Tbs for brushing the muffins; 1 tsp vanilla; 2 Tbs hemp hearts; 2 cups gluten-free flour; 2 tsp baking powder; 2 tsp baking soda; 1 1/2 tsp Chinese Five-spice or all-spice (cinnamon, cloves, star anise, fennel seeds and Szechuan pepper) or just use cinnamon and ginger; 1/2 tsp fine sea salt

Servings: persons

1 large sweet potato (diced and steamed until soft) or 1 cup pumpkin puree
1/2 cup extra olive oil or melted coconut oil
1/2 cup almond milk
3/4 cup maple syrup plus 2 Tbs for brushing the muffins
1 tsp vanilla
2 Tbs hemp hearts
2 cups gluten-free flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp Chinese Five-spice or all-spice (cinnamon, cloves, star anise, fennel seeds and Szechuan pepper) or just use cinnamon and ginger
1/2 tsp fine sea salt

1
Preheat oven to 400 degrees F.
2
Peel the sweet potatoes, chop and lightly steam them.
3
Drain and mash with hemp hearts.
4
Whisk the olive oil or coconut oil, almond milk, maple syrup and add into the potato mixture. In a separate bowl sift flour, hemp hearts, baking powder, baking soda, five-spice powder and salt.
5
Mix the dry ingredients into the wet ingredients.
6
Line muffin tins with liners.
7
Pour 1/3 cup batter into each muffin cup, almost filling it.
8
Bake on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes.
9
The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
10
When they come out of the oven, brush with maple syrup and let cool.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large sweet potato (diced and steamed until soft) or 1 cup pumpkin puree, 1/2 cup extra olive oil or melted coconut oil, 1/2 cup almond milk, 3/4 cup maple syrup plus 2 Tbs for brushing the muffins, and more.

Yes, Healthy Sweet Potato Muffin Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!