These Sweet Potato Oatmeal Muffins strike the perfect balance: moist and tender from sweet potato and Greek yogurt; hearty and wholesome from oats; cozy and aromatic with warming spices. Whether you’re looking for a nourishing breakfast, a grab‑and‑go snack, or something comforting to bake on a chilly morning, these muffins deliver.
Why You’ll Love These Muffins
- Made in one bowl — fewer dishes, faster prep.
- Sweet potato replaces or compliments pumpkin for a fall twist.
- The crumble topping adds texture and a touch of indulgence.
- They stay moist for days and freeze well, so you can make ahead.
Ingredients
Here’s what you’ll need to make about 12 muffins:
For the Muffins:
- ½ cup cooked, mashed sweet potato
- ½ peeled apple, grated
- 2 eggs
- ½ cup full‑fat, unsweetened Greek yogurt
- ⅓ cup brown sugar (or coconut sugar)
- ½ cup all‑purpose flour
- ½ cup quick‑cooking oats
- ½ cup oat flour
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin spice or cinnamon
- Pinch of salt
For the Crumble Topping:
- 2 tablespoons coconut oil
- 3 tablespoons all‑purpose flour
- 3 tablespoons rolled oats
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat & Prep: Preheat your oven to 175 °C (350 °F). Line a muffin pan with paper liners, or lightly grease each cup.
- Mix Wet Base: In a large bowl, mash the cooked sweet potato well. Grate in the peeled apple. Add eggs, Greek yogurt, sugar, oats, and spices. Stir until combined. Let this mixture sit for about 10 minutes — this helps the oats absorb moisture and makes for taller, moister muffins.
- Add Dry Ingredients: After the rest period, stir in the all‑purpose flour, oat flour, baking soda, and salt just until the batter comes together. Don’t overmix.
- Fill Muffin Cups: Divide batter evenly among the prepared muffin cups.
- Make Crumble Topping: In the same bowl, combine coconut oil, flour, rolled oats, sugar, pecans, and cinnamon. Mix to form the crumble. Sprinkle over each muffin generously.
- Bake: Bake for about 20 minutes, checking at 18 minutes. Muffins are done when a toothpick inserted comes out clean or with just a few moist crumbs (not raw batter).
- Cool & Store: Let them cool in the pan briefly, then transfer to a wire rack. Store in an airtight container once fully cooled.
Tips for Storage & Freezing
- These muffins are best fresh and warm, but they remain moist up to 5 days in an airtight container at room temperature.
- To prevent sogginess, line the container with a paper towel, or store muffins in a single layer with paper towels to absorb moisture.
- For longer storage, freeze muffins (you can wrap individually or all together) for up to 2 months. Thaw at room temperature.
Variations & Serving Suggestions
- Swap oat flour + all‑purpose flour with whole wheat flour for a nuttier flavor.
- Use applesauce instead of grated apple if you prefer less texture.
- For a dairy‑free version, swap Greek yogurt with coconut yogurt.
- Add mix‑ins: chopped nuts, raisins, or dark chocolate chips work beautifully.
Serve warm with a spread of butter or a smear of nut butter. Pair with a cup of chai or warm milk for cozy snack time.
Nutritional Info (Approximate per Muffin)
| Metric | Amount |
|---|---|
| Calories | ~200–230 kcal |
| Fat | ~8‑10 g |
| Carbohydrates | ~30‑35 g |
| Protein | ~5‑6 g |
Final Thoughts
These Sweet Potato Oatmeal Muffins are more than just a seasonal treat — they’re a versatile, crowd‑pleasing recipe you’ll want to keep in your baking rotation year‑round. Moist, comforting, and packed with wholesome ingredients. Whether you’re feeding the kids, prepping breakfasts for the week, or craving something sweet with a little health boost, these muffins won’t disappoint.