Healthy Sweet Potato Muffins
Recipe type: Breakfast, Snacks
Cuisine: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Easy, healthy muffins, made with wholesome real food ingredients! We love keeping a stash in our freezer for on-the-go breakfasts and lunch box sides.
  • Ingredients:
  • 1 can (15 oz) Organic Sweet Potato Puree
  • 1 cup Whole Wheat Flour
  • ½ cup Oat Flour {or ground rolled oats}
  • 2 Eggs
  • ½ cup Unsweetened Applesauce
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Melted Coconut Oil
  • ¼ cup Unsweetened Almond Milk or Milk of Choice
  • 2 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • Optional: ½ cup Dark Chocolate Chips
  • Optional: ½ -1 cup Shredded Carrots
  • Optional: 1 tablespoon Flax Meal
  • Optional: 1 scoop Collagen Peptides
  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a large mixing bowl and mix well.
  3. Stir in optional chocolate chips. I personally like to put 6 muffins in the muffin tin without chocolate chips and then stir in chocolate chips for the remaining 6 muffins.
  4. Dividing batter evenly into the muffin tin.
  5. Bake for 25-30 minutes at 350 degrees. *Note, if you add ½ c - 1 c shredded carrots you may need to bake for an additional 5-8 minutes.
  6. Cool muffins and enjoy!
  7. If you plan to freeze the muffins make sure they cool completely before preparing them for the freezer.
*Store leftover, cooled muffins in the refrigerate for up to 1 week, or freeze for up to 3 months in the freezer.
Recipe by Nourish, Move, Love at