Cinnamon Sweet Potato Muffins are loaded with mashed sweet potato, good old-fashioned oats, eggs, milk, and cinnamon, then topped with a cinnamon brown sugar crumble, making these muffins sweet, fluffy, and delicious. YUM! Make These Cinnamon Sweet Potato Muffins Special… I never imagined using sweet potatoes to make muffins, but then again, why not? Sweet potatoes give these muffins their moist texture and a delicate flavor with minimal fat! They’re perfect for breakfast and can be enjoyed in the afternoon with a cup of tea or coffee. You can pop them into your kid’s lunch boxes; they’re ideal. I haven’t made muffins in a long time, and that’s because they usually end up on my hips. But regardless, these cinnamon sweet potato muffins caught my eye while reading a health magazine, and they sounded too good to pass up! They turned out to be AMAZING, to say the least! These muffins were very light and moist, with a fluffy texture inside. Delicious! Best of all, each muffin is only 189 calories. You can eat a second one, guilt-free. 😉 For more muffin recipes, try our Cinnamon APPLE Sweet Potato Muffins , which are dairy-free, nut-free, and refined sugar-free! And, if you love cinnamon-flavored treats, then don’t miss our Cinnamon Apple Cider Donuts; they are easy and delicious, too. Why use sweet potatoes in baked goods? They add good nutrients like beta-carotene and vitamins A and C. They are loaded with fiber. A good source of potassium. Low in calories and fat. They contain complex carbohydrates that are released at a steady pace and provide a consistent source of energy. ***The original recipe calls for chopped pecans in the crumble mixture, but I didn’t have any on hand. I am sure it is even better with some chopped pecans or walnuts added on top. How much sweet potato do we need? You only need 1 cup of mashed sweet potato. Plus, the batter only needs minutes to prepare to make 12 muffins. Best part? You don’t need to use an electric mixer either – a good whisk will do the job. Note & Tips For Success: Also, this recipe is a good way to use some of your leftover sweet potatoes, either baked or boiled. Prepare the Sweet Potato Ahead: Boil one large sweet potato the night before or in the morning for about 20 minutes. Turn off the heat and let it sit for a while longer in the hot water. It will continue to cook the potato. Then Drain & Peel: The sweet potato is ready when a fork can easily slide through the potato. Remove from water, let it cool, then peel and discard the skin. Measure the Right Amount. Next, mash the potato with a fork in a small bowl. Measure ONLY one cup, then refrigerate until you’re ready for the recipe. Reserve the extra in a container for another recipe. Ingredients You Will Need: For our cinnamon sweet potato muffin recipe, you will need the following ingredients: 1 cup (328 grams) mashed sweet potato 1 cup (220 grams) (packed) dark brown sugar- divided 1/4 cup (54.4 grams) canola oil 1/2 cup ( 8 Tbsp.) low-fat milk 1 cup (136 grams) all-purpose flour 1 cup (80 grams) old-fashioned oats (not instant) 1/2 tsp. pumpkin pie spice 1 tsp. cinnamon- divided 2 tsp. baking powder Optional: 3 Tbsp. chopped pecans Helpful Tips! A few options for substitutions: use almond milk or oat milk in place of low-fat milk. And, use maple syrup or honey in place of sugar. How to Make Cinnamon Sweet Potato Muffins? This recipe is SO EASY! All you will need is one bowl and a good whisk. I love making these cinnamon sweet potato muffins often. Our full recipe card, plus Video, is located at the bottom. But first, let’s go through these easy-to-follow steps so you’ll understand what’s involved before you start. First, gather all the ingredients needed for this recipe. Whisk together the liquid ingredients with the brown sugar in a large mixing bowl. Then add in the oats and flour. Whisk until the mixture is smooth and well combined. Add in the spices, baking powder, and salt. Whisk again until well combined. 6. Prepare a 12-muffin pan with muffin paper liners. Spoon the batter into your muffin cups and set them aside. 7. OPTIONAL: Make the brown sugar pecan topping. Top each muffin batter with a generous amount of brown sugar pecan mixture. 8. Bake in a preheated oven at 350F for 22 to 25 minutes, until the toothpick comes out clean. Yields: 12 muffins Storing & Freezing Store these muffins in a sealed container, and you can place them in the fridge to keep them fresh longer. To freeze, it’s best to store them in a zip-lock airtight plastic bag and place them into your freezer. They will freeze well for up to one month. Serve and Enjoy! Cinnamon Sweet Potato Muffins are a great way to give your family a muffin that contains nutrient-dense veggies and healthy oats. It’s better than any store-bought muffin out there, plus it is cost-effective! Try this recipe …it’s a keeper! …and enjoy! More Healthy Muffins You’ll Love! Death by Chocolate Zucchini Muffins Banana Chocolate Chip Muffins Cranberry Orange Muffins Recipe Easy Pumpkin Muffins with Icing Lemon Zucchini Poppy Seed Muffins Cinnamon Pumpkin Muffins Blueberry Lemon Oat Muffins WATCH VIDEO: How to Make Our Cinnamon Sweet Potato Muffins ? (1-minute) Craving More Breakfast Ideas? Here are a few more breakfast ideas from 2 Sisters Recipes: Spinach and Egg Breakfast Casserole Burrata and Avocado Toast Breakfast Egg Sliders to Go!

Paleo Banana Chocolate Chip Muffins Hi friends! Are you baking with us? If you try our Cinnamon Sweet Potato Muffins recipe, let us know and leave a comment and a star rating in our recipe card below . Don’t forget to enter your email address in our ‘Subscribe Box’ and receive our recipes FREE! 1 cup (328 grams) mashed sweet potato 1 cup (220 grams) (packed) dark brown sugar- divided 1/4 cup (54.4 grams) canola oil 1/2 cup ( 8 Tbsp.) low-fat milk 1 cup (136 grams) all-purpose flour 1 cup (80 grams) old-fashioned oats (not instant) 1/2 tsp. pumpkin pie spice 1 tsp. cinnamon- divided 2 tsp. baking powder Optional: 3 Tbsp. chopped pecans Preheat oven to 350 degrees. Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray. Whisk together sweet potato, 1/2 cup brown sugar, oil, milk, eggs, and vanilla in a large bowl. Add oats and flour. Whisk until smooth and well combined. Add and mix in 3/4 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside. In a small bowl, combine the remaining 1/4 teaspoon of cinnamon, and remaining 1/2 cup of brown sugar and pecans. Top each muffin with a generous sprinkle of the brown sugar pecan mixture. Bake for 22 to 25 minutes, or until the toothpick comes out clean. Yields: 12 muffins ***VIEW our VIDEO and STEP-by-STEP Photos in the post! ***VIEW our VIDEO and STEP-by-STEP Photos in the post! Did you make this recipe? Mention @2sistersrecipes on Instagram or tag #2sistersrecipes! This recipe was slightly adapted from WebMD.com, 2014 Happy Baking! 🙂 Thanks for stopping by… xo anna and liz Cinnamon Apple Sweet Potato Muffins 10 Best Muffin Recipes Cinnamon Sweet Potato Quick Bread Paleo Banana Muffins Welcome! From Anna and Liz We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more… FREE EMAIL BONUS Weeknight Dinners Made Easy Tips & recipes for delicious meals . . . no matter your skill level! FREE EMAIL BONUS Weeknight Dinners Made Easy Tips & recipes for delicious meals . . . no matter your skill level! Leave a Reply Cancel reply These are delightful! I left off the topping because I find sugary toppings get weird when storing. Anyways! These are so good and I think I prefer sweet potato to pumpkin now! Reply Hi Emma! Thank you so much and welcome to our recipe blog… it’s so nice to meet you! So glad you enjoyed this muffin recipe, we love them too. Have a great week. 😉 Reply These are delightful! I left off the topping because I find sugary toppings get weird when storing. Anyways! These are so good and I think I prefer sweet potato to pumpkin now! Hi Emma! Thank you so much and welcome to our recipe blog… it’s so nice to meet you! So glad you enjoyed this muffin recipe, we love them too. Have a great week. 😉 Reply Hi Emma! Thank you so much and welcome to our recipe blog… it’s so nice to meet you! So glad you enjoyed this muffin recipe, we love them too. Have a great week. 😉 Tried these. Good flavor. While I’m a fan of oatmeal, it doesn’t do any favors to these muffins. I didn’t like the chew the oatmeal gave them. IF I tried again, I’d either try to switch out more flour for oats or possibly grind oats to a powder before adding. Reply Hi Marsha! This is the original recipe I found in the magazine, so you can easily adapt the recipe to your liking. Everyone has a preference when it comes to flavor and textures, and we encourage everyone to try them. Then you can make the changes to please your taste, as others have (you can read them in our comments below). Thanks so much for trying our recipe and hope you will continue to try others. Have a great weekend! 🙂 Reply Tried these. Good flavor. While I’m a fan of oatmeal, it doesn’t do any favors to these muffins. I didn’t like the chew the oatmeal gave them. IF I tried again, I’d either try to switch out more flour for oats or possibly grind oats to a powder before adding. Hi Marsha! This is the original recipe I found in the magazine, so you can easily adapt the recipe to your liking. Everyone has a preference when it comes to flavor and textures, and we encourage everyone to try them. Then you can make the changes to please your taste, as others have (you can read them in our comments below). Thanks so much for trying our recipe and hope you will continue to try others. Have a great weekend! 🙂 Reply Hi Marsha! This is the original recipe I found in the magazine, so you can easily adapt the recipe to your liking. Everyone has a preference when it comes to flavor and textures, and we encourage everyone to try them. Then you can make the changes to please your taste, as others have (you can read them in our comments below). Thanks so much for trying our recipe and hope you will continue to try others. Have a great weekend! 🙂 So SO good! I’ve never put sweet potatoes in muffins before. I made a few mods :almond milk and whole wheat flour, 1/4 cup sugar and no extra sugar on top. I also didn’t have a muffin tin so made it into a loaf. An extra 15 minutes in the oven and it is divine. Hard not to eat the whole thing! Reply So glad to hear you enjoyed our muffins recipe! Love how you adapted our recipe to your liking. These are the most amazing, and the most popular muffins on our site. I love the fact you made it into a loaf of bread, perfect! Thanks so much for letting us know you had a great outcome! Hope to hear from you again. 🙂 Reply So SO good! I’ve never put sweet potatoes in muffins before. I made a few mods :almond milk and whole wheat flour, 1/4 cup sugar and no extra sugar on top. I also didn’t have a muffin tin so made it into a loaf. An extra 15 minutes in the oven and it is divine. Hard not to eat the whole thing! So glad to hear you enjoyed our muffins recipe! Love how you adapted our recipe to your liking. These are the most amazing, and the most popular muffins on our site. I love the fact you made it into a loaf of bread, perfect! Thanks so much for letting us know you had a great outcome! Hope to hear from you again. 🙂 Reply So glad to hear you enjoyed our muffins recipe! Love how you adapted our recipe to your liking. These are the most amazing, and the most popular muffins on our site. I love the fact you made it into a loaf of bread, perfect! Thanks so much for letting us know you had a great outcome! Hope to hear from you again. 🙂 Hello and thanks for the recipe. I would like to know if anyone has tried almond milk or any other besides low fat? Reply HI Cheryl, and yes, I have tried this recipe with both, almond milk, and oat milk, and they turned out delicious. I have friends who have used coconut milk with this recipe, and again, it doesn’t alter the flavor. I hope this helps! 🙂 Reply Hello and thanks for the recipe. I would like to know if anyone has tried almond milk or any other besides low fat? HI Cheryl, and yes, I have tried this recipe with both, almond milk, and oat milk, and they turned out delicious. I have friends who have used coconut milk with this recipe, and again, it doesn’t alter the flavor. I hope this helps! 🙂 Reply HI Cheryl, and yes, I have tried this recipe with both, almond milk, and oat milk, and they turned out delicious. I have friends who have used coconut milk with this recipe, and again, it doesn’t alter the flavor. I hope this helps! 🙂 Pingback: 25 Delicious Sweet Potato Recipes - Saving & Simplicity Absolutely delicious! Impressive! Reply Thank you Emily!… and welcome to our blog, it’s so nice to meet you. Grab a cup of coffee and stay awhile and enjoy some of our recipes. Have a great week! 🙂 Reply Absolutely delicious! Impressive! Thank you Emily!… and welcome to our blog, it’s so nice to meet you. Grab a cup of coffee and stay awhile and enjoy some of our recipes. Have a great week! 🙂 Reply Thank you Emily!… and welcome to our blog, it’s so nice to meet you. Grab a cup of coffee and stay awhile and enjoy some of our recipes. Have a great week! 🙂 These turned out great! I had leftover sweet potatoes from the ones I mashed for my Thanksgiving pies! This is a great addition to a quick fall breakfast or brunch. I had 2 with plain Greek yogurt…looking back at the nutrition facts lol I probably should have had one but November is out the window for counting anything besides blessings! They were moist and smelled so good. Will definitely make these again. Reply Hi Monica! So glad to hear you enjoyed our recipe! And welcome to our blog, it’s so nice to meet you! Come back soon and bake with us again! Thanks so much. Xo Anna Reply These turned out great! I had leftover sweet potatoes from the ones I mashed for my Thanksgiving pies! This is a great addition to a quick fall breakfast or brunch. I had 2 with plain Greek yogurt…looking back at the nutrition facts lol I probably should have had one but November is out the window for counting anything besides blessings! They were moist and smelled so good. Will definitely make these again. Hi Monica! So glad to hear you enjoyed our recipe! And welcome to our blog, it’s so nice to meet you! Come back soon and bake with us again! Thanks so much. Xo Anna Reply Hi Monica! So glad to hear you enjoyed our recipe! And welcome to our blog, it’s so nice to meet you! Come back soon and bake with us again! Thanks so much. Xo Anna