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Sweet Potato Muffins

Empower your ability to manage a busy morning on a healthy foot with Sweet Potato Muffins!

These muffins boast the fun seasonal flair of sweet potatoes, along with other hearty ingredients to deliver essential vitamins and minerals. Great paired with your breakfast or enjoyed anytime as a fun snack!

I like to make mine as mini muffins for simple snacking and to pair with soups or chili.

And with just a handful of ingredients, you can easily whip these up in no time flat!

Sweet Potato Muffins


  • 1 banana, mashed

  • 1/2 C mashed sweet potato, cooked (approx 1 medium sweet potato)

  • 2 eggs

  • 1/4 C natural creamy peanut butter (or nut butter sub)

  • 1/2 tsp. vanilla

  • 1/2 tsp. cinnamon


  1. Preheat oven to 375 degrees.

  2. Peel sweet potato and cut into chunks, add to a medium size pot and top with water. Bring to a boil and reduce heat to boil until tender and easily pierced with a fork (or you can bake, I find boiling the fastest method for mashing!) Drain water and place chunks into a large mixing bowl to beat with a hand mixer.

  3. Mash banana and add to large mixing bowl, add eggs and blend with hand mixer.

  4. Add nut butter, vanilla and cinnamon and blend until smooth and creamy.

  5. Spray a mini muffin tray with non-stick cooking spray and fill each cup to the top with batter (as muffins will not rise), bake for 20 - 25min (until toothpick comes out clean).

  6. Remove from oven and set to cool for at least 10min for ease of removal.

Eat and Enjoy!

Sweet Potato Muffins

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