Healthy Sweet Potato Muffins

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  • 1 pound sweet potato (cooked and skin removed)

    • Tip: purchase about 20-24 ounces of raw sweet potato to ensure you that you will have a full pound when you cook them and remove the skin
  • 1 cup rolled oats
  • 1/2 cup all purpose four
  • 1 cup ultra-filtered skim milk (I used Fairlife)
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/2 cup of stevia
  • Pinch of salt


Step #1

  • Preheat your oven to 400 degrees.
  • Using a fork, stick a few holes all over your sweet potatoes.
  • Wrap each potato in foil and place in the oven for 45-60 minutes. To test if they are finished, squeeze the foiled potato in your hand with a pot holder. If it feels soft, remove from the oven.
  • Allow the potatoes to cool.

Step #2

  • Lower oven temperature to 375 degrees.
  • After the sweet potatoes cool, remove the skin. The skin should easily peel away from the cooked potato so this shouldn't require a peeler.
  • Place all ingredients in a large mixing bowl and mix well with a hand mixer.
  • Spray a muffin tin with cooking spray (12 muffins) and evenly distribute the batter into the sprayed sections.
  • Bake for 45 minutes and remove from the oven.
  • Allow to cool in the muffin pan.
  • Enjoy with your favorite Fall coffee or tea!

Nutrition Info:

  • Serving size: 1 muffin
  • Calories: 93 calories
  • Fat: 1g
  • Carbohydrates: 17g
  • Sugar: 1g
  • Protein: 4g

Tip: Have a picky eater in your household? Add some chocolate chips to the batter and they'll never question the sweet potato in this yummy sweet treat!

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