Sweet Potato Muffins

As the name suggests, sweet potato can add a lovely sweetness to your baked treats if you’re trying to cut back on sugar. With the help of some grated apple and a small amount of maple syrup, no-one will know these delicious wholesome muffins are refined sugar free.

Preparation time

  • Ingredients 9
  • Prep Time 00:15
  • Cook Time 00:45
  • Makes 12


  • 500 g sweet potato
  • 2 cups plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 eggs
  • 1 cup plain yoghurt
  • 3 tbs maple syrup
  • 1/3 cup light olive oil
  • 1 apple large peeled grated


  1. Preheat oven to 180C (160C fan-forced). Peel sweet potato and cut into 2cm chunks. Toss in a little olive oil and place in a single layer on a baking tray. Bake for 30 minutes, turning occasionally, until soft but not too coloured. Allow to cool slightly then blitz in a food processor or with a stick blender to form a puree.
  2. Increase heat to 200C (180C fan-forced). In a large bowl, sift flour and baking powder. Stir through cinnamon. In a separate bowl, whisk together eggs, yoghurt, maple syrup and olive oil. Stir through sweet potato puree and grated apple. Combine this with the flour mixture, being careful not to overmix. Spoon into a greased 12-cup muffin tin. Bake for 15-18 minutes until cooked through and lightly golden on top.


Cook the sweet potato ahead of time when you have the oven on for a roast.

You can steam or boil sweet potato if you prefer.

For an even more wholesome muffin, replace some or all of the flour with wholemeal flour or a gluten-free substitute.

Source: bestrecipes.com.au