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    Home » Recipes » Snacks

    Oatmeal Sweet Potato Muffins with Blueberries

    Published: May 7, 2024 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 10 Comments

    2741 shares
    Jump to Recipe Print
    two images of muffins separated by an orange text box with recipe title

    These healthy oatmeal sweet potato muffins are filled with wholesome ingredients, including milled flaxseed, blueberries, and ground oats to make them flourless! It’s a simple gluten free recipe that makes a great breakfast or snack for both toddlers and adults.

    three sweet potato blueberry muffins stacked on top of each other on a counter

    Berries are having a moment in the Veg World. They’re such a good addition to recipes, including veggie-based ones like my Arugula Salad with Burrata, but also taste great on their own. I’ve been enjoying them more as a snack, if there’s even any left after my toddler daughter gets her hands on them, that is!

    Today’s recipe is a twist on a classic berry-centric treat. My mom makes THE best blueberry muffins based on a recipe from her Betty Crocker cookbook. I won’t even pretend that these oatmeal sweet potato muffins are as sweet and fluffy as hers, but they are a fun way to eat more plant foods!

    Made with mashed sweet potato, oats, and flaxseed, they have a no flour base that’s loaded with nutrition. Each bite is perfectly moist and dense. I love having them for breakfast or a quick snack!

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • Serving
    • More Veggie Muffin Recipes
    • 📖 Recipe
    • 💬 Comments
    Mashed sweet potato, flaxseed, oats, eggs, and other ingredients for muffins.

    Ingredients and Substitutions

    • Sweet potato: You can use mashed sweet potato from one you baked, boiled, or even microwaved. Canned sweet potato puree is also available in many grocery stores, close to where they keep the pumpkin.
    • Oats: Use old fashioned oats, also known as rolled oats, and get gluten free if needed. The recipe calls for grinding them into a flour using a high-powered blender or food processor. However, you can also use store-bought oat flour instead of making your own for oatmeal sweet potato muffins. You’ll need about 1 and ¼ cups of oat flour to replace the 1 and ½ cups oats.
    • Milled flaxseed: I like using Bob’s Red Mill, Trader Joe’s, or Manitoba Milling brands.
    • Eggs: If you don’t have eggs, I believe you could get away with using more flaxseed to make “flax eggs.” Combine 2 tablespoons milled flaxseed with 6 tablespoons water. Let it sit for a few minutes to thicken before adding to the muffin batter.
    • Maple syrup: Omit or decrease if serving for baby led weaning/babies under 1.
    • Melted coconut oil: Sub olive oil if needed.
    • Vanilla extract
    • Baking soda
    • Salt
    • Blueberries: Fresh or frozen both work in this recipe. I’ve found that frozen blueberries tend to “spread” their color around in the batter, so the muffins will turn a little blue if you use them but still taste great.

    Instructions

    The full recipe card for oatmeal sweet potato muffins is at the bottom of the post. Here’s a preview of the steps with photos to guide you.

    Sweet potato mixed with other wet ingredients for muffins in a bowl.

    Whisk together the sweet potato flesh, eggs, melted coconut oil, maple syrup, and vanilla extract.

    Dry ingredients on top of the wet ones for muffins in a mixing bowl.

    Combine the dry ingredients in another bowl and then pour them into the sweet potato mixture. Stir well with a spatula.

    Blueberries folded in on top of muffin batter in a mixing bowl.

    Fold in the blueberries!

    a muffin tin filled with batter for sweet potato muffins on a counter

    Spoon the batter into a thoroughly greased muffin tin or a silicone muffin tray, then bake in the oven.

    5 blueberry muffins on a counter next to a spoonful of milled flaxseed

    Storage

    Store oatmeal sweet potato muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. They taste great reheated in the microwave or under the broiler until warmed through.

    To freeze, let them cool completely then transfer to a freezer safe container or bag. Seal completely, removing as much air as possible, and store for up to 3 months. You may also want to wrap each one individually in plastic wrap or wax or parchment paper to prevent freezer burn. Thaw by microwave in 20-second intervals until warmed through.

    one blueberry muffin with a bite taken out of it in front of other muffins

    Serving

    These make a great breakfast or snack, especially when spread with some nut butter or cream cheese. You can also serve them with eggs or yogurt to round out the meal.

    More Veggie Muffin Recipes

    Loving these oatmeal sweet potato muffins? Check out these other veggie-loaded muffins while you’re here:

    • Healthy Butternut Squash Muffins (Low Sugar)
    • Zucchini Carrot Oat Muffins
    • Spinach Banana Muffins
    • Banana Red Lentil Muffins
    • Healthy Apple Beet Muffins

    📖 Recipe

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    Three oatmeal sweet potato muffins stacked on top of each other.

    Oatmeal Sweet Potato Muffins

    These healthy muffins are loaded with nutrients from sweet potatoes, oats, berries, and milled flaxseed. They're made with no flour and can be enjoyed as a breakfast or snack!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Total Time: 1 hour hr 30 minutes mins
    Servings: 12 muffins
    Calories: 139kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1.5 cups mashed sweet potato - about 2 medium sweet potatoes; or sub canned sweet potato puree
    • 2 eggs
    • 2 tablespoons melted coconut oil - measured after you melt it
    • 3 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • 1.5 cups old fashioned oats - ground into a flour or sub 1.25 cups oat flour, certified gluten free if needed
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ cup milled flaxseed
    • 1 cup blueberries - fresh or frozen

    Instructions

    • Tip: do this step up to a few days in advance to save time! Preheat the oven to 400 degrees F/204 degrees C. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a lined baking sheet. Bake on the center rack for 45 to 60 minutes or until cooked through. Slice open to cool, remove the flesh, and transfer to a mixing bowl.
    • Change the oven heat to 350 degrees F/177 degrees C. Generously grease a muffin tray, or better yet use a silicone muffin tray if you have one, and set aside.
    • Mash the sweet potato flesh in the bowl, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla.
    • Use a high-powered blender or food processor to grind the oats into a flour (or sub store-bought oat flour). Transfer to another bowl, and mix in the rest of the dry ingredients (baking soda, cinnamon, salt, milled flaxseed). Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in the blueberries.
    • Transfer the batter to the muffin tray. Fill each cavity as close to the top as possible (they will not rise that much).
    • Bake for 20 to 23 minutes until a toothpick inserted in the center of a muffin comes out clean. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Measure the coconut oil after you melt it so that you do not add too much.
    • Store the muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. To freeze, let them cool completely before transferring to a freezer bag or container. Seal tightly and store for up to 3 months. Consider wrapping each one in plastic wrap or wax or parchment paper to prevent freezer burn.
    • Prep the sweet potatoes up to 2 days in advance, and keep the flesh in an airtight container in the fridge, to save a ton of time.

    Nutrition

    Serving: 1muffin | Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 262mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6773IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    This post was originally published in April 2018. It was updated with minimal changes to the recipe in May 2024.

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    2741 shares

    Reader Interactions

    Comments

      5 from 2 votes

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    1. Jessica Markarian

      July 09, 2024 at 3:16 pm

      5 stars
      These were really good and easy. I will make again

      Reply
      • Lizzie Streit, MS, RDN

        July 11, 2024 at 12:22 pm

        Hi Jessica, yay! I’m so glad to hear the recipe was a hit! Thanks for your comment.

        Reply
    2. Becky

      July 28, 2022 at 4:03 pm

      5 stars
      Absolutely delicious and can feel confident about the nutritional value.

      Reply
      • Lizzie Streit, MS, RDN

        July 29, 2022 at 11:28 am

        Hi Becky, that’s great to hear! I’m glad you enjoyed the recipe!! Thanks for leaving a review.

        Reply
    3. Jessica

      March 24, 2021 at 4:55 pm

      Hello! If I’m going to use oat flour instead of grinding my own, how much should I use?

      Reply
      • Lizzie Streit, MS, RDN

        March 24, 2021 at 6:11 pm

        Hi Jessica, good question! You can use the same amount of oat flour as the amount listed for whole oats (1.5 cups).

        Reply
        • Jessica

          March 26, 2021 at 11:47 pm

          Thank you! Also, could I substitute the flax with milled chia seeds? My LO is intolerant to flax 🙁

        • Lizzie Streit, MS, RDN

          March 27, 2021 at 1:15 pm

          Hi Jessica, I think milled chia seeds would work well in place of the flax. Let me know how they turn out for you :).

    4. C

      November 17, 2019 at 2:18 pm

      Hi Lizzie, this sounds yummy I’m planning to try it today. Did you have any nutritional info on it? Thanks! C

      Reply
      • Lizzie Streit, MS, RDN

        November 17, 2019 at 4:06 pm

        Hi there! Thanks for alerting me to this. Some of my recipes lost their nutrition facts when I updated a plugin. I just went ahead and updated the nutritional info on this one, so you can now see it at the bottom of the recipe card, per 1 muffin. Hope you enjoy these, and I’d love to hear how you like them! – Lizzie

        Reply

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