Sweet potato apple muffins are the perfect way to start a chilly fall morning. Packed with good for you ingredients and just the right amount of sweetness to still be considered breakfast!
As this post goes out, I’m in Denver visiting my best friend for her baby shower. She had no idea that I was coming, and I was beyond ecstatic to be able to surprise her! This is her first, so it was such a blessing to be part of this joyous occasion.
It was actually really great weather in Denver this past weekend, but Madison was not so lucky. Knowing I’m coming home to a cool 40 degrees is not the most fantastic way to return from a wonderful trip.
A way to make that better was to have these sweet potato apple muffins waiting for me. I won’t be getting home until late tonight, which means little energy to make breakfast for the following morning. That’s why these streusel topped muffins were perfect to make before leaving for Denver.
They freeze really well and can either be left out on the counter to thaw the night before, or warmed back up in the microwave the next morning if, you know, you forgot to take the muffin out of the freezer the night before {guilty of that! ??}.
I just love all of the ingredients that go into these fluffy, lightly sweet and hearty sweet potato muffins. If you haven’t guessed it yet, sweet potatoes are the ? of the show here. Sweet potatoes have a ton of fiber and potassium, which are great addition to your morning routine.
I won’t lie, the ingredient list may seem long for these spud muffins {?? sorry, couldn’t help myself}, but they’re all such great additions to making a fluffy, apple spiced muffin. There’s whole wheat flour, unsweetened applesauce and Greek yogurt {which makes the muffins soft and sweet}, a boat load of fall-like spices, and of course, apples!
But we can’t forget about, really, the best part of these sweet potato apple muffins…the crumble topping! Isn’t that really always the best part of a muffin anyway? For these hearty, apple-spicy breakfast muffins I used a combination of sliced almonds, oats, a touch of brown sugar, molasses and coconut oil to hold it all together. The molasses adds a nice dark, rich sweetness that plays so well with the sweet potato and spice mixture. Omg, my mouth is actually watering right now thinking about these little morsels.
I promise you will not be disappointed if you make these muffins. They would be perfect for the morning after Thanksgiving, or even the morning of Thanksgiving. Because whether you’re hungover or your working away in the kitchen, you definitely need a healthy breakfast before indulging in everything Thanksgiving.
As I mentioned in the beginning of the post, they freeze really well. So feel free to make them ahead of time to have on hand for last minute breakfasts, or even a healthy dessert with a side of vanilla ice cream. Enjoy my sweet treat lovers!
Don’t forget to #ionlycameforthecake on Insta if you make these little apple studded sweet potato muffins. I’d love to see your photos!
- 1 large sweet potato {about 1 cup flesh}
- 2 cups whole wheat flour
- 1/3 cup organic brown sugar
- 2 tsp. cinnamon
- 1 tsp. allspice
- ½ tsp. ground cloves
- ¼ cup unsweetened applesauce
- 1/3 cup plain whole milk Greek yogurt
- 1/2 cup unsweetened vanilla almond milk
- 2 Tbsp. mild molasses
- 1 tsp. vanilla
- 1 egg
- 1 ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 medium Fuji or Gala apple, diced
- ¼ cup toasted sliced almonds
- ½ cup old fashioned oats
- ¼ cup organic brown sugar
- 1 Tbsp. mild molasses
- 1 Tbsp. coconut oil
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Preheat oven to 350°F and line one (12 cup) muffin tin with cupcake liners.
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Pierce the outside of the sweet potato and microwave for about 10 minutes, until soft to the touch. Set aside to cool.
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Meanwhile, in a large bowl, whisk together the whole wheat flour, brown sugar, cinnamon, allspice and cloves.
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Scoop out the flesh of the sweet potatoes and place in the jar of a blender. Add the applesauce, yogurt, milk, molasses, vanilla, egg, baking soda and powder and salt.
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Blend on medium speed until smooth. {If the mixture is still having a tough time blending, add additional milk, about 2 Tbsp. at a time}.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the apples.
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Spoon the batter into the prepared cupcake tins.
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In a small bowl, combine the almond crumble topping ingredients. Top the muffins with the crumble.
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Bake for 20-25 minutes, or until tops are golden brown. Move to a wire rack to cool.
Note: muffins can be stored in an airtight container for about a week on the counter, or in a freezer safe container in the freezer for a month. Note: to thaw frozen muffins, leave on the counter the night before eating, or microwave for about 1 – 1 1/2 minutes until thawed and warm.
