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Home » Recipes » Breakfast

December 28, 2020 · 2 Comments

Healthy Sweet Potato Muffins with Pecan Streusel Topping

Baking· Breakfast· Breakfast Meal Prep· Freezer Meals· Meal Prep· Snacks

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Healthy Sweet Potato Muffins with Pecan Streusel Topping is an easy muffin recipe that is perfect for fall baking.  These moist sweet potato muffins are a must for your holiday breakfast or brunch!a plate with sweet potato muffins and a cup of coffee

(Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

I was excited to experiment with mashed sweet potatoes in a muffin recipe.  Roasting them in the oven brings out the natural sweetness so it isn’t necessary for lots of sugar.  Also the moisture of the sweet potato keeps the muffin extremely moist without the need for lots of butter or oil.
I really love the flavor of these sweet potato muffins and don’t think that pumpkin purée would be interchangeable.  I have a recipe for  Healthier Pumpkin Walnut Bread and  Greek Yogurt Pumpkin Muffins using canned pumpkin.  The taste is similar but pumpkin isn’t as sweet.  If you do not have time to roast a sweet potato then you can use pumpkin, however I would definitely add additional maple syrup to sweeten it more.

INGREDIENTS needed and SUBSTITUTIONS

Muffins:

  • mashed sweet potato
  • pure maple syrup (honey will work)
  • Greek yogurt (I used whole milk but fat free or 2% will work, calorie count will change slightly)
  • avocado oil (olive oil or coconut oil will work, flavor may change slightly)
  • vanilla extract
  • milk (I used unsweetened almond but you could use any milk, calorie count will change)
  • oat flour *see notes
  • whole wheat flour
  • all purpose flour
  • baking powder
  • cinnamon

Toppings:

  • butter
  • brown sugar
  • flour
  • pecans
  • cinnamon

Are Sweet Potato Muffins Healthy?

I love these muffins because they are so moist and sweet with very little butter or sugar.  Roasting the sweet potato in the oven brings out the natural sweetness in the potato.  I add a small amount of pure maple syrup (which is not the same as pancake syrup) to sweeten the muffin.  Then I added a little avocado oil and Greek yogurt which made these muffins extremely moist!  Of course for the topping I did use butter and brown sugar, but only very small amounts!  These Sweet Potato Muffins with Pecan Streusel Topping looks like it came from a bakery with a fraction of the calories!

How to make sweet potato Muffins?

To make a sweet potato muffin you need baked sweet potatoes.  I prefer baking because it brings out a sweetness to the potatoes that I do not get from boiling.  You can use leftover sweet potatoes from your dinner the night before or plan to bake before making muffins.

mashing sweet potato with a fork and using a whisk to mix all of the wet ingredients together
Mash sweet potatoes and add the remaining wet ingredients.  I just used a fork to mash and mixed everything well with a whisk.  Next add dry ingredients in a separate bowl mixing  thoroughly and forming a well in the center of the bowl.  Pour wet ingredients into well and mix together using a spatula.
Portion batter evenly into prepared muffin tin.  And top with streusel topping, lightly pressing into the muffin batter.  As you can see I did not put the pecan streusel on top of all of the muffins because I have someone in my house with a nut allergy.  The streusel is optional or you could omit the nuts and just make with butter, flour and brown sugar.  making the streusel topping for sweet potato muffins

Can you freeze muffins?

You can definitely bake ahead and freeze these muffins, however I would omit the pecan streusel topping.  When the muffins are finished baking remove from the oven and allow to cool completely before freezing.  I like to individually wrap in plastic wrap first and then add all of the muffins to an airtight container.  They will freeze well for 1-2 months.

Looking for other delicious muffin recipes?  Try these!

Cranberry Orange Muffins with Greek Yogurt

Healthy Banana Oat Muffins

Greek Yogurt Pumpkin Muffins

Caramel Apple Muffins

 

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Sweet Potato Muffins with Pecan Streusel Topping

Healthy Sweet Potato Muffins with Pecan Streusel Topping is an easy muffin recipe that is perfect for fall baking.  These moist sweet potato muffins are a must for your holiday Thanksgiving breakfast or brunch!
Prep Time1 hr 20 mins
Cook Time22 mins
Course: Breakfast
Cuisine: American
Keyword: sweet potato muffins, healthy, easy, cinnamon, oatmeal, pecans, streusel
Servings: 12
Calories: 182kcal
Author: Bobbie Blue

Ingredients

Wet Ingredients

  • ¾ cup cooked sweet potato, mashed
  • ¼ cup pure maple syrup
  • ½ cup Greek yogurt
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • ½ cup almond milk

Dry Ingredients

  • ½ cup oat flour
  • ½ cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon

Pecan Streusel Topping

  • 1 tablespoon softened butter
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons pecans, chopped
  • ¼ teaspoon cinnamon

Instructions

Muffins

  • Preheat oven to 350. Line muffin tin with paper liners or spray with cooking spray.
  • Mix all wet ingredients, mashed sweet potato through almond milk in a medium sized bowl. Mix thoroughly but small pieces of sweet potato is ok. Set aside.
  • In another large bowl add all dry ingredients oat flour through cinnamon. Stir well and form a well in the bottom of the bowl.
  • Pour wet ingredients into the dry and stir with a spatula until incorporated and no white streaks of flour remain.
  • Using a spoon drop batter into prepared muffin tin.

Pecan Streusel Topping

  • In a small bowl add flour, brown sugar cinnamon and softened butter. Use a fork to cut butter into brown sugar mixture. Mixture will form small crumbly pieces. Mix in pecans.
  • Sprinkle a small spoonful over the tops of the muffin batter and gently press in.
  • Bake muffins for 20-22 minutes or until a toothpick test comes out clean.

Nutrition

Serving: 1muffin | Calories: 182kcal | Carbohydrates: 25g | Protein: 3.4g | Fat: 7g | Cholesterol: 3mg | Sodium: 98mg | Fiber: 1g | Sugar: 7g | Calcium: 95mg

Related Posts:

Cranberry Orange Muffins

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Comments

  1. Catherine says

    December 28, 2020 at 10:19 pm

    I want to try these!! They look and sound so good!!

    Reply
    • bobbieblue says

      January 01, 2021 at 1:06 pm

      Thanks Catherine! I think you will love them.

      Reply

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Hi! My name is Bobbie Blue and I love making healthy and delicious meals for my family! I live in Florida with my husband and step daughter.
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