Sweet Potato Muffins

I have a “muffin” recipe that I have been loving lately and thought it would be something fun to share. I tried them at a dinner party and they have been a go to snack/dessert ever since!

Base recipe

  • 1 cooked sweet potato
  • 1 ripe banana
  • 1 cup oats
  • 1 cup shredded (unsweetened) coconut
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mini semisweet chocolate chips
  1. Roast sweet potato. I usually wrap mine in foil and bake at 400 degrees until fork tender.
  2. Remove skin from sweet potato, place sweet potato in a bowl, and put to the side. I find this recipe works best if the sweet potato is completely cooled before I start mixing in the other ingredients, otherwise it melts the chocolate chips.
  3. Preheat or reduce heat on over to 375 degrees.
  4. Peel a ripe banana and place banana with sweet potato.
  5. Combine sweet potato and banana. I find that mashing them together with a fork or potato masher works well.
  6. Mix in remaining ingredients and combine.
  7. Spoon mixture into greased muffin pan. I prefer using a mini muffin pan for this recipe.
  8. Bake for approximately 25 minutes.

Once you get the hang of this recipe you can really do a lot with it. You can change up the spices and flavorings to anything you like. Some ideas are:

  • Oatmeal Raisin – remove chocolate chips, add raisins
  • Carrot cake – remove chocolate chips, add walnuts and shredded carrot.

You can also add honey to taste, protein powder or chia seeds for an added punch.




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