No Sugar Added Sweet Potato Muffins

Made with nothing but wholesome ingredients, these naturally sweetened Sweet Potato Muffins would certainly make for a delicious and nutritious snack

I won’t even…

Okay yes, yes I will. I will say it. I’m sorry, I did it again. There. I’m giving you YET another muffin recipe. Sorry. But this time, I promise, I swear, I won’t be making muffins again for at least… oh god, how long can I actually go without making muffins and not totally lose my mind? How about 2 months? Would 2 months be enough for you guys to not think me completely obsessed and suggest that I should seek professional help?

Honesty though, I *think* I’m all muffined out. For now. Besides, I’ve just found me a brand new love: OATMEAL! Oh my, I just can’t get enough of it! So yeah, you should probably brace yourself, as there may be a bunch of oatmeal recipes coming this way soon, very soon…

But back to these Sweet Potato Muffins… these guys are particularly easy to make and surprisingly simple too. What I mean by simple is that they do not contain any add-ins or morsels or any kind. If you’ve been following me a while, you know that my muffins are usually LOADED with all kinds of add-ins: I’m a huge fan of muffin texture overload!

But these guys? They don’t hide one single piece of nut, not one raisin, not one shred of coconut… nothing! I’d almost be tempted to label them as plain, ordinary; but the thing is they have SO MUCH flavor to them, and their texture is so incredibly interesting, they will DEFINITELY have you come back for more.

I can guarantee it.

Like I said earlier, these muffins are really super easy to prepare; preheat your oven to 425°F and line a 12 well muffin pan with parchment paper cups. Note that you could use regular paper liners if you wanted to, but I find that most muffins, especially the healthy ones, tend to stick and cling to those like their life depended on it. With parchment paper cups, you can be absolutely certain that there will be no sticking whatsoever!

Next, in a large mixing bowl, combine the sweet potato puree, unsweetened applesauce, avocado puree, buttermilk, date paste, molasses, vanilla extract and eggs.

Oh, and about that sweet potato puree: I tend to always have a bunch of baked sweet potatoes in the fridge, so for me, it’s very easy for me to make it. If you didn’t have any, however, I strongly suggest that you bake a few of them the previous day. Just cut your sweet potatoes in half, wrap them in foil, place them in a roasting pan and bake them in a 375°F oven for about 35 minutes or until soft. Allow them to cool completely, take the peel off and puree. It’s that simple.

And you might want to make extras! They’re always so very handy to have! 

In a separate mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, clove and salt and mix well with a flat whisk until fluffy and evenly combined.

Mix the wet ingredients together with a whisk until they are all very well combined. Then, add the dry ingredients to the wet, all in one go!

Stir everything delicately with a wooden spoon or rubber spatula until just combined, no more.

As always, over-mixing makes for tough muffins!

Divide the batter equally between the 12 muffin cups. As usual (when you make my muffins, anyway!) the batter WILL mound fairly higher than the paper cups, and that’s totally what you want.. Just try and shape the tops into nice rounded domes, if you can.

A large spring-loaded cookie scoop would render that task much easier, so if you happen to have one, now would be a good time to take it out!

You could divide the batter into 18 to 24 smaller muffins instead, if you preferred smaller muffins. Of course, you’d then need to adjust cooking time accordingly.

Place the muffins in the 425°F oven for 10 minutes and then lower the oven temperature to 375°F.

Bake them for another 12 to 14 minutes, or until the tops appear set and a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool for a minute or two in the pan and then delicately remove the muffins to a cooling rack to cool completely.

Store in the refrigerator in an airtight container for up to a week, or freeze for up to several months.

These sweet potato muffins reheat super well in the microwave, too, but as usual, I prefer to eat mine cold…

I know, I’m weird. What can I say?

Print Recipe Rate this Recipe

5 from 6 votes

No Sugar Added Sweet Potato Muffins

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Made with nothing but wholesome ingredients, these naturally sweetened Sweet Potato Muffins would certainly make for a delicious and nutritious snack

Servings: 12 large muffins

Ingredients

US Customary - Metric

Wet ingredients

• 1-3/4 cups sweet potato puree* , (about 2 medium)
• 1 cup unsweetened applesauce
• 1/2 cup avocado puree , (about 1 large ripe avocado)
• 1/2 cup buttermilk
• 1/4 cup date paste
• 2 tbsp blackstrap molasses
• 1 tsp pure vanilla extract, storebought or homemade
• 3 large eggs

Dry ingredients

• 2-1/2 cups whole wheat flour
• 1 tbsp baking powder
• 1-1/2 tsp baking soda
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp salt, I use Himalayan salt

Instructions

• Preheat the oven to 425°F; line a 12 well muffin pan with parchment paper cups
• In a large mixing bowl, combine the sweet potato puree, unsweetened applesauce, avocado puree, buttermilk, date paste, molasses, vanilla extract and eggs. Mix well with a whisk until well combined.
• In a separate mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, clove and salt and mix well with a flat whisk until fluffy and evenly combined.
• Add the dry ingredients to the wet and stir delicately with a wooden spoon or rubber spatula until just combined, no more.
• Divide the batter equally between the 12 muffin cups. The batter WILL mound slightly higher than the paper cups, that’s perfectly normal — just try and shape the tops into nice rounded domes. Use a large spring-loaded cookie scoop if you have one: it'll make your job much easier! Also, you could divide the batter into 18 to 24 smaller muffins instead, if you preferred smaller muffins. Of course, you'd need to adjust cooking time accordingly.
• Place the pan in the 425°F oven for 10 minutes and then lower the oven temperature to 375°F. Bake for another 12 to 14 minutes, or until the tops appear set and a toothpick inserted in the center of a muffin comes out clean.
• Let the muffins cool for a minute or two in the pan and then delicately remove the muffins to a cooling rack to cool completely.
• Store in the refrigerator in an airtight container for up to a week.

Notes

*To make sweet potato puree, cut the sweet potatoes in half, wrap them in foil, place them in a roasting pan and bake them in a 375°F oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.

Nutrition

Calories: 214kcal, Carbohydrates: 39g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 42mg, Sodium: 295mg, Potassium: 531mg, Fiber: 6g, Sugar: 10g, Vitamin A: 5020IU, Vitamin C: 2.7mg, Calcium: 100mg, Iron: 2mg

Course: Breakfast, Snack

Cuisine: American

Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!