Sweet Potato & Spinach Muffins
These savory muffins are moist, lightly cheesy, and naturally sweet from roasted sweet potatoes. Spinach adds color and nutrition, making them a great make-ahead snack for kids, guests, or holiday tables.
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
Ingredients
Wet Ingredients
1 cup mashed sweet potato
2 large eggs
⅓ cup olive oil
½ cup milk (or yogurt)
1 tsp salt
Dry Ingredients
1½ cups all-purpose flour (or half whole wheat)
1½ tsp baking powder
¼ tsp black pepper
½ tsp garlic powder
Add-ins
1 cup fresh spinach, finely chopped
½ cup grated cheese (cheddar, mozzarella, or feta)
Optional: 2 tbsp chopped green onions
Instructions
Step 1: Prep
Preheat oven to 180°C (350°F).
Line or grease a 12-cup muffin tray.
Step 2: Mix Wet Ingredients
In a bowl, whisk together:
Mashed sweet potato
Eggs
Olive oil
Milk
Salt
Step 3: Combine Dry Ingredients
In another bowl, mix:
Flour
Baking powder
Black pepper
Garlic powder
Step 4: Make the Batter
Add dry ingredients to wet ingredients.
Mix gently until just combined (do not overmix).
Fold in:
Spinach
Cheese
Green onions
Step 5: Bake
Spoon batter evenly into muffin cups.
Bake for 20–25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing.
Tips
Roast sweet potato for best flavor (boiling works too).
For dairy-free: skip cheese and use plant milk.
These freeze very well — perfect for meal prep.
Add sun-dried tomatoes for extra Mediterranean flavor.
Frequently Asked Questions
Q: Can I make these egg-free?
Yes! Replace eggs with ½ cup thick yogurt or mashed potato.
Q: Are these good for kids?
Yes — soft, mildly sweet, and not spicy.
Q: How long do they last?
Room temp: 1 day
Fridge: 4 days
Freezer: up to 2 months
Nutritional Information
Calories: 150
Protein: 4g
Carbs: 18g
Fat: 7g