Refuel Recipes: Sweet Potato Muffins

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Refuel Recipes: Sweet Potato Muffins

Adapted from Feel Good Foodie!

Welcome back! Just to review, each month, we’re gonna focus on one key ingredient that’s both delicious and nutritious and teach you how to incorporate it into your diet in a realistic, sustainable, tasty way! 

This month: Sweet potatoes! ICYMI, this tuberous root vegetable (although for nutrition purposes we should consider it a starch) is packed with slow-burning carbohydrates, vitamins C, D, and tons of beneficial vitamins and minerals. They are wonderfully versatile and, when stored correctly, can stay good for weeks or even months. 

For a full recap, check out our first sweet potato recipe here

So far, we have seen sweet potatoes three different ways: cooked to perfection in the instant pot, as snackable and stackable rounds and atop a dreamy shepherd’s pie . We’re rounding out this month with a fourth & final freaking delicious recipe: Sweet potato muffins! Yes, you read that correctly. Super moist, nutritious, satisfying MUFFINS! They are also vegan and take less than 10 ingredients to whip up if we didn’t already have your undivided attention. 

Sweet Potato Muffins 

Serving size: 1 muffin | Number of servings: 12

Nutrition facts per serving: Calories – 85 | Fat – 3g | Carbs – 23g | Protein – 2g

Prep time: 10m | Cook time: 25m

  • 2 ½ cups sweet potatoes, cooked and mashed
  • ¾ cup coconut milk (carton, not canned)
  • ½  tsp vanilla extract
  • 1 ½ cups whole wheat flour
  • ½ cup coconut sugar
  • 3 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  1. Preheat oven to 350 and prep muffin tin by greasing or adding liners
  2. Place cooked sweet potato, coconut milk and vanilla in a blender and blend until smooth
  3. In a large bowl, combine all dry ingredients 
  4. Transfer sweet potato mixture from the blender into the bowl of dry ingredients and stir with a wooden spoon until combined
  5. Spoon batter into tins until all are filled to the top
  6. Bake for 25-30 minutes or until toothpick comes out clean
  7. Cool for 15-20 minutes before digging in. *This is going to be tough, but it’s important. We believe in you!*
  • Roasting the sweet potatoes is actually the most time consuming part of this recipe. All it takes in 45-50 minutes in the oven at 425 degrees or a quick trip in the instant pot
  • Feel free to customize with add-ins! Chopped nuts, dried fruit or dark chocolate chips are some of our favorites! Fold these ingredients in after step 4.
  • To make gluten free, use an all-purpose gluten-free flour mix. Avoid using only almond/coconut flour.
  • Instead of coconut milk, you can use any other plant-based milks or regular milk.

Who wrote this post...

Chloe Mizianty

Chloe Mizianty

Chloe Mizianty is a former collegiate athlete turned strength training and functional movement fanatic. In 2016, she dove head first into the field of fitness, and she hasn’t looked back since. Chloe joined Renew in 2017 as an athlete while coaching with an outdoor boot-camp style fitness company, then formally joined the Renew team in 2022 as a personal trainer, nutrition coach, and pregnancy and postpartum coach. When she’s not in the gym, you can find her outside on the trails, on a paddleboard, or trying any of the hot dining spots with her husband. If she had it her way, Chloe would be staring out at the Pacific Ocean from her garage gym while doing the best benchmark workout ever: Linda.

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