These Sweet Potato Oatmeal Muffins are cozy, soft, and just sweet enough.
Perfect for breakfast or a snack, they’ve got warm cinnamon, hearty oats, and naturally sweet mashed sweet potatoes.
I’ve been making these every fall when the weather cools down and I want something a little more comforting.
You’ll love how moist they are, and how easy they come together with pantry ingredients.
Why I Love This Recipe
I’ve been making these muffins every fall for years. They’re part of my Sunday baking routine when I roast sweet potatoes and meal prep for the week. I love the smell that fills the kitchen — cinnamon and vanilla mixing with warm oats. They also freeze beautifully, so I always stash a few away.
- Not overly sweet, just naturally sweet from the sweet potatoes
- Easy to make with pantry basics
- Freezer-friendly and great for grab-and-go snacks
- Soft and fluffy with a little oat texture
- They stay moist for days
What You’ll Need
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Pro Tips
- Roast or microwave your sweet potato ahead of time so it’s fully cool before mixing.
- Use silicone muffin liners or spray your muffin tin well—these muffins like to stick.
- Let the batter sit for 5–10 minutes before scooping. It gives the oats time to soften.
- Don’t overmix! Stir just until everything’s combined.
- Add some chopped pecans or chocolate chips for a twist.
Tools Required
- Mixing bowls
- Measuring cups and spoons
- Muffin tin
- Muffin liners (optional)
- Whisk
- Rubber spatula
- Cooling rack
Substitutions and Variations
- Swap brown sugar with coconut sugar or maple syrup
- Use whole wheat flour instead of all-purpose
- Almond milk or oat milk works instead of regular milk
- Add chopped nuts, raisins, or dark chocolate chips
Make Ahead Tips
- Roast and mash the sweet potatoes up to 3 days in advance
- You can make the batter the night before and store covered in the fridge
- Baked muffins can be frozen for up to 2 months
Instructions
Step 1: Mash the Cooked Sweet Potato
Place 1 cup of mashed cooked sweet potato into a large mixing bowl. Make sure it’s smooth and fully cooled.
Step 2: Add Wet Ingredients
Add 2 large eggs, ⅓ cup vegetable oil, 1 tsp vanilla extract, and ½ cup milk to the mashed sweet potato. Whisk until smooth and fully combined.
Step 3: Mix Dry Ingredients Separately
In another bowl, combine 1 cup rolled oats, 1 cup all-purpose flour, ½ cup brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg.
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Let the batter sit for 5–10 minutes.
Step 5: Fill Muffin Tin
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin. Scoop the batter evenly into each muffin cup, filling about ¾ full.
Step 6: Bake
Place muffin tin in the oven and bake for 20–22 minutes, or until a toothpick comes out clean.
Step 7: Cool and Serve
Remove muffins from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
Leftovers and Storage
- Store muffins in an airtight container at room temp for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze individually wrapped muffins for up to 2 months. Thaw overnight or microwave for 20–30 seconds.
Makes
12 muffins
Total Time
35 minutes
Macros (per muffin – approximate)
- Calories: 170
- Protein: 3g
- Carbs: 26g
- Fat: 6g
- Fiber: 2g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Sweet potatoes add moisture and natural sweetness, which reduces the need for oil and sugar. Oats help soak up the moisture and give the muffins structure while keeping them soft. The mix of baking powder and baking soda helps them rise and stay light.
Common Mistakes
- Using hot sweet potato will scramble the eggs — cool it down first!
- Overmixing makes them tough. Stir gently and stop as soon as it’s all combined.
- Not letting the batter sit — oats need a few minutes to soak and soften.
- Skipping muffin liners or not greasing well can make them hard to remove.
What to Serve With
- A smear of almond butter or peanut butter
- A side of Greek yogurt and berries
- A warm chai latte or cup of black coffee
- Slice of sharp cheddar cheese for contrast
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s plain and not sweetened or spiced.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour and certified gluten-free oats.
Do these freeze well?
Absolutely. Wrap tightly and freeze up to 2 months.
Can I use honey or maple syrup instead of brown sugar?
Yes, but reduce the milk slightly by 1–2 tablespoons to balance the liquid.
Conclusion
These sweet potato oatmeal muffins are one of those simple recipes that just work every time. Cozy, filling, and super satisfying — I hope you give them a try! If you make them, drop a comment below to let me know how it went or if you ran into any questions!
