These healthy sweet potato muffins are soft, moist, and packed with cozy cinnamon spice. They’re naturally sweetened with maple syrup, made with wholesome ingredients like whole wheat flour and Greek yogurt, and studded with chocolate chips for a little treat in every bite.

Healthy sweet potato muffins on a round wire cooling rack.


 

Why you’ll love this recipe:

  • Incredibly moist and tender. The mashed sweet potato and Greek yogurt keep these muffins soft and fluffy, while a touch of olive oil adds richness without making them heavy.
  • Naturally sweet with warm flavors. Maple syrup, cinnamon, and nutmeg give the muffins a cozy, balanced sweetness, and the chocolate chips add little bursts of chocolate in every bite.
  • Wholesome and easy to make. Made with whole wheat flour and simple pantry ingredients, the batter comes together quickly in one bowl for an easy homemade treat any day of the week.

If you are looking for more healthy muffin recipes, try my Lemon Chia Seed Muffins, Healthy Blueberry Muffins, and Protein Pumpkin Muffins.

Healthy sweet potato muffins on a round cooling rack with a pink linen and sweet potato.

Ingredients you’ll need:

  • Sweet potato: Adds natural sweetness and moisture, and helps keep the muffins soft and tender.
  • Eggs: Provide structure and help bind the batter together while giving the muffins a light texture.
  • Maple syrup: Naturally sweetens the muffins and adds a subtle rich flavor.
  • Vanilla extract: Enhances the overall flavor and makes the muffins taste warmer and more aromatic.
  • Greek yogurt: Adds moisture and a slight tang for balance, and helps create a soft, tender crumb.
  • Extra-virgin olive oil: Keeps the muffins moist and adds richness without making them heavy.
  • Whole wheat flour: Gives the muffins structure while adding a wholesome, slightly nutty flavor.
  • Cinnamon: Adds warm spice that pairs perfectly with the sweetness of the sweet potato.
  • Nutmeg: Provides a subtle depth of flavor and enhances the other spices.
  • Baking soda: Helps the muffins rise and become light and fluffy.
  • Chocolate chips: Add pockets of sweetness and chocolate flavor throughout the muffins.

How to make healthy sweet potato muffins:

(The full written and printable recipe is further below.)

Step #1) In a medium bowl, toss together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step #2) In a large bowl, blend the sweet potatoes, eggs, Greek yogurt, olive oil, maple syrup, and vanilla until smooth.

Step #3) Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

Step #4) Divide the batter evenly into a greased muffin pan. Bake at 350F for 25-27 minutes.

🌟 Expert tips:

  • Microwave the sweet potato for a quick shortcut: Wash and pierce two medium sweet potatoes several times with a fork. Wrap each potato in a damp paper towel and microwave on high for 5–7 minutes, turning halfway through, until very soft; let it cool slightly, then scoop out the flesh and measure out 1 & 1/2 cups for this recipe.
  • Blend the wet ingredients: Use a countertop blender or immersion blender to combine the sweet potato, eggs, maple syrup, vanilla, Greek yogurt, and olive oil into a smooth batter for extra-tender muffins.

Storing & freezing instructions:

Storing: Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing: Freeze for up to 3 months. Thaw overnight or warm in the microwave.

A healthy sweet potato muffin broken in half on a light grey porcelain plate.

Recipe FAQs:

Can I use canned sweet potato?

Yes, as long as it’s plain sweet potato puree and not sweetened.

Can I make these gluten-free?

Yes, you can substitute with a 1:1 gluten-free flour blend.

Do these taste like sweet potato?

Not really. The flavor is subtle and warm from the cinnamon and nutmeg.

Can I use paper liners?

You can, but you have to spray them with non-stick cooking spray or else the muffins will stick to the paper.

If you’ve tried thisHealthy Sweet Potato Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

No ratings yet

Healthy Sweet Potato Muffins

Yield: 12
Author: Lily Ernst
These healthy sweet potato muffins are naturally sweetened with maple syrup, made with wholesome ingredients like whole wheat flour and Greek yogurt, and studded with chocolate chips for a little treat in every bite.
Print Leave a Review Pin Recipe

Ingredients

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 ½ cups mashed sweet potato
  • 2 eggs
  • ½ cup plain Greek yogurt
  • ¼ cup olive oil
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips
  • 2 Tbsp dark chocolate chips

Instructions
 

  • Preheat oven to 350F and grease a muffin pan with butter or non-stick cooking spray.
  • In a medium bowl, toss together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
    1 ½ cups whole wheat flour, 2 tsp cinnamon, 1 tsp baking soda, ¼ tsp nutmeg, ¼ tsp salt
  • In a large bowl, blend the sweet potatoes, eggs, Greek yogurt, olive oil, maple syrup, and vanilla until smooth.
    1 ½ cups mashed sweet potato, 2 eggs, ½ cup plain Greek yogurt, ¼ cup olive oil, ½ cup pure maple syrup, 1 tsp vanilla extract
  • Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
    ½ cup dark chocolate chips
  • Divide the batter evenly into the prepared muffin pan. Top each muffin with a few more chocolate chips
    2 Tbsp dark chocolate chips
  • Bake for 25–27 minutes or until a toothpick inserted into the center comes out clean.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Calories: 230kcal, Carbohydrates: 33g, Protein: 5g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 178mg, Potassium: 338mg, Fiber: 3g, Sugar: 14g, Vitamin A: 6770IU, Vitamin C: 7mg, Calcium: 80mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Ambitious Kitchen