Skinny Mini Sweet Potato Muffins

A cute title for cute little muffins that are only 64 calories each. <— YES. Major score.

I almost never calculate nutritional stats because it’s time-consuming but I did for this recipe because I knew I’d be asked due to the recipe title.

I used this calculator from SparkPeople and added the major ingredients.

I didn’t bother adding the spices or vanilla because their nutritional and caloric effects are negligible, if anything.

I adapted the my Mini Pumpkin Chocolate Chip Muffins recipe which has been a favorite of mine over the years because the results always taste fabulous.

Here I used sweet potato rather than pumpkin, increased the amount of cashew milk since sweet potato is drier than canned pumpkin puree, reduced the flour (again because it’s drier), reduced the sugar because it’s naturally sweeter than pumpkin, and swapped canola/vegetable oil for coconut oil. I can’t taste the coconut oil but if you’re sensitive to it, use canola or vegetable oil.

The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, and accidentally vegan but you’d never guess it.

No eggs, no butter, no cow’s milk, and yet they taste so good and are so satisfying. Sweet potatoes and pumpkin have a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.

I had enough batter for one mini loaf in addition to 24 mini muffins, or make 28 mini muffins. For me it’s easier to keep two mini muffin pans and the mini loaf pan all on one oven rack, which I find is best to ensure even cooking.

Mini muffin pans vary quite dramatically in how much batter they hold. Bake until the centers are set and springy to the touch. All ovens, pans, and climates vary so use my suggested baking time as only an estimate. Start checking early in case your oven runs hot or your pans are smaller.

Mini food is so easy to eat, one after the other. Just ask my daughter who came home from school and ate 10 muffins while I was at yoga. She said, “Good thing they’re skinny, mom!”

Skinny Mini Sweet Potato Muffins

A cute title for cute little muffins that are only 64 calories each. The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it. Mini muffin pans vary dramatically in how much batter they hold. Bake until the centers are set, springy to the touch, and toothpick is clean; start checking early on them.

Did you make this recipe?


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2  teaspoon ground ginger
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup mashed sweet potatoes (*see cooking note in step 3)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup liquid-state coconut oil (vegetable or canola oil may be substituted)
  • 1/2 cup milk (I used unsweetened cashewmilk)
  • 2 tablespoons mild or medium molasses
  • 2 teaspoons vanilla extract


  1. Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.
  2. To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
  3. To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined. *Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.
  4. Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
  5. Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
  6. Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Adapted from Mini Pumpkin Chocolate Chip Muffins

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