These Sweet Potato Muffins are soft, moist, and chocolate-studded, with protein-packed oats and cottage cheese. Flourless and made in one blender!
Why You’ll Love This Recipe
These healthy sweet potato muffins make a hearty breakfast full of complex carbs, protein, and veggies. I love them because it feels like eating real, whole-food dinner ingredients for breakfast, without the heaviness of bread or flour.
Flourless and boosted with cottage cheese for an extra hit of protein, they’re a healthier, energizing twist on traditional muffins that’ll carry you well past your morning coffee.
You have to get creative when it comes to creating hearty breakfast recipes like sweet potato egg breakfast casserole, healthy breakfast cake, or these healthy sweet potato muffins. I love it!
Ingredients for Sweet Potato Muffins
- Roasted sweet potatoes: Cooled and mashed. Roast however you like, I like baking chunks in the air fryer.
- Egg: Just one to bind everything together.
- Cottage cheese: Any brand and fat percentage will work to add creaminess and a protein boost.
- Liquid sweetener: Maple syrup or honey, us whichever you like the taste of.
- Milk: I used unsweetened almond milk, but you can use any dairy or plant-based milk.
- Vanilla: Pure vanilla extract for flavor.
- Cinnamon: Adds warmth and cozy flavor.
- Baking essentials: Baking powder, baking soda, and a pinch of salt.
- Quick oats: I’ve only tested with quick oats. Rolled oats might work, but muffins will be chewier with more visible oats.
- Dark chocolate chips: For little pockets of melty sweetness.
How to Make Sweet Potato Muffins
We’ll use a blender to mix the muffin batter, then scoop and bake.
Preheat oven to 375 F. Line a muffin tin with parchment liners and spray with cooking spray.
- Roast sweet potatoes: Cut into chunks and bake in the air fryer at 400 F for about 25 minutes. Let them cool, then mash and measure out 1 cup.
- Blend the batter: Throw everything except the chocolate chips into a high-speed blender and blend just until it comes together. Don’t overdo it, stop and stir a few times if you need to.
- Add chocolate: Fold in the chocolate chips with a spatula, then let the batter sit for about 15 minutes so it thickens a bit.
- Fill muffin pan: Scoop the batter into the muffin cups and top each one with a few extra chocolate chips. Bake for 22 minutes, or until a toothpick comes out clean.
- Cool & Enjoy: Let the muffins cool for about 15 minutes before digging in.
Make Ahead
Roast and let the sweet potatoes cool before blending. If they’re still hot, the chocolate chips will melt into the batter.
Tips for Best Results
Here are a few handy tips to get the most out of this sweet potato muffin recipe.
- Don’t overblend: A slightly coarse oat texture is fine, it doesn’t have to be smooth. Overblending can make the muffins gummy.
- Look for thick batter: The batter will be very thick. Use a trigger scoop to portion it, and it should hold its shape.
- Don’t skip batter resting: Let it sit for a bit so the oats can soak up moisture. This helps the muffins rise perfectly.
- Ways to roast sweet potatoes: You can use the oven or air fryer at 400 F for about 20 minutes. Cutting them into chunks helps them cook faster since we mash them.
- Skin on or off: Keep the skin on when roasting. It blends right in and adds extra nutrients. But you can remove the skin if you’d like.
Variations
- Add nuts: Stir in chopped walnuts, pecans, or almonds for a little crunch.
- Omit chocolate chips: Leave them out for a less sweet option.
- Add dried fruit: Toss in raisins, cranberries, or chopped dates for natural sweetness.
- Spice it up: Mix in a pinch of ground nutmeg, ginger, or pumpkin pie spice for extra warmth.
- Top with seeds: Sprinkle sunflower, pumpkin, or chia seeds on top for texture and nutrients.
How to Store and Reheat
Store: After day 1, they can start to spoil or develop an odd taste. Keep in a resealable bag or airtight container at room temperature for a day, then move to the fridge for a few more days.
Reheat: Microwave for a few seconds to soften.
Freeze: Freeze in an airtight container for up to 3 months.
More Muffin Recipes to Try
- Healthy pumpkin muffins
- Pumpkin banana muffins
- Healthy apple muffins
- Cottage cheese muffins
- Sausage pancake muffins
Sweet Potato Muffins
Video
Ingredients
- 1 cup roasted sweet potatoes, mashed
- 1 large egg
- 1 cup cottage cheese
- 1/2 cup maple syrup or honey
- 1/2 cup milk, I use unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups quick oats, or rolled oats*
- 1/2 cup dark chocolate chips, more on top
Instructions
- Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- To roast sweet potatoes: I usually cut them into chunks and bake in air fryer at 400 F for about 25 minutes. I leave the skin on since we blend them. After cool completely, mash and measure 1 cup.
- To make muffins: In a high speed blender, add mashed sweet potatoes, egg, cottage cheese, maple syrup, milk, vanilla extract, cinnamon, baking powder, baking soda, salt and quick oats. Blend just until well mixed but don't overblend because muffins will be gummy. You might have to pause and stir a few times.
- Add chocolate chips and stir with spatula a few times. Let batter sit for 15 minutes to thicken.
- Using large trigger scoop, divide batter evenly between openings of a muffin tin. Add about 3 chocolate chips on top of each. Bake for 22 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy!
Notes
- Store: Store in a resealable bag or airtight container in a cool dark place for 1 day. After I recommend to refrigerate them because of cottage cheese addition for a few more days.
- Reheat: Since it’s best to keep these muffins refrigerated, pop them in a microwave for a few seconds to soften up.
- Freeze: In an airtight container for up to 3 months.
- *Oats: I tested recipe with quick oats. I think rolled oats will work but you should expect chewier, heartier muffins with more visible oat pieces. Maybe let batter sit for 10 minutes to be safe as rolled oats absorb moisture slower.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these muffins and left the skin on the potatoes while roasting. Once blended, there were no signs of “potato skin”. I used whole oats and blended the mixture in my food processor as it wouldn’t blend in my blender, not enough liquid.
They were slightly gummy probably over blended but delicious! Will make again.
Glad they still turned out delicious and sounds like you’ve already perfected the next batch! Yes, in a food processor batter could be overblended as you were trying to reach a smoother consistency as it takes longer for that.