These addictive Sweet Potato and Brown Sugar Muffins hit the spot. They’re great to have on hand for snacks or a breakfast that feels like a real treat while still providing nutrients. 
These Sweet Potato and Brown Sugar Muffins are my new addiction! I’m not even exaggerating. My husband called me a muffin monster the other day, and with good reason. I’m not sure what it is about muffins, but I can’t stop eating them until the entire pan is gone.
Sweet Potato Brown Sugar Muffins Recipe Ingredients
- Flour – I used gluten-free 1:1 baking flour for these muffins. You can substitute all-purpose flour if you like.
- Baking powder and soda
- Spices – These muffins call for salt and ground cinnamon.
- Eggs– I used two large eggs. If you’re making this recipe vegan, use a vegan egg substitute.
- Light brown sugar – The recipe calls for a packed cup of brown sugar.
- Coconut or vegetable oil
- Sweet potato puree – You can make your own puree or use canned.
How To Make These Sweet Potato Muffins
- Preheat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar, and oil. Beat with an electric mixer for 20 seconds. Add the sweet potato and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds.
- Line a muffin tin with liners and use a large ice cream scoop (or a 1/4 cup) to scoop the batter into the muffin tin. Bake muffins until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
Recipe Tips and Thoughts
- These muffins are gluten-free and vegan.
- Way back in the fall, I made about 1,000 batches of these pumpkin muffins. I couldn’t stop eating them for most meals of the day. So, the other day, I was craving muffins and thought, just because it’s not pumpkin season anymore doesn’t mean I should be deprived of my favorite muffins in the world. I was hit with the most amazing idea ever. I decided to replace the pumpkin with a sweet potato, and it worked perfectly! I adjusted the spices slightly and used only brown sugar, so they’re a little different from the pumpkin muffins, but just as delicious. I then proceeded to make about three batches and eat all of them within a few days, because I’m an all-or-nothing kinda gal.
- If you want a delicious baking project this weekend, you should totally make these! And then invite me over so I can binge eat them with you 🙂
- Store them in an airtight container for up to five days (if they last that long).
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Muffin Recipes?
Carrot Sweet Potato Muffins with Turmeric
Mini Pumpkin Chocolate Chip Muffins
Peanut Butter and Honey Oatmeal Muffins
Kid-Friendly Green Muffin Recipe
Nutella Banana Bread Oatmeal Muffins
Print
Sweet Potato and Brown Sugar Muffins
- Total Time: 45 minutes
- Yield: 18
Ingredients
Scale
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 cup packed light brown sugar
- ½ cup coconut oil or vegetable oil
- 1 1/2 cups sweet potato puree, homemade or canned
Instructions
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, andcinnamon in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar and oil. Beat with an electric mixture for 20 seconds. Add the sweet potato and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds.
- Line a muffin tin with liners and use a large ice cream scoop (or a 1/4 cup) to scoop the batter into the muffin tin. Bake muffins until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert, Gluten Free
can we put chocolate chips in?
Of course!
Will it come out the same if you use regular flour?
Yes! 🙂
These were absolutely delicious. My kids loved them (despite not having any chocolate chips in them – a feat!) The recipe is so simple but the muffins have a complex flavor. I used slow roasted sweet potatoes so I wonder if that added to the complex taste.
I’m so glad you and your kids loved them, Gina! They are my favorite muffins and I usually can’t stop eating them, haha! The slow roasted sweet potato sounds perfect for these 🙂
I feel like I’m the muffin monster, too! If I could have a blog dedicated to just muffins, I would, though I feel like people would get bored after a few recipes haha. I love making muffins! And I can see why you’re in love with these cuties, such a fun combo, Izzy! Sounds perfect to go alongside my morning cup of coffee!
Haha, muffin monsters unite!! I would totally follow that blog!
My friend loves muffins. Izzy, you gave me great idea how to surprise her next time. Thank you!
I hope she loves them!