Go Back
–+ servings
Greek Yogurt Sweet Potato Muffins with Spelt Flour

Delicious Greek Yogurt Sweet Potato Muffins with Spelt Flour

These moist and slightly tangy Greek Yogurt Sweet Potato Muffins with Spelt Flour are perfect for quick breakfasts and snacks, blending natural sweetness and nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup mashed cooked sweet potato Adds natural sweetness and moisture; perfect for using up leftovers.
  • 1 cup Greek yogurt Provides tanginess and a protein boost; can be swapped with regular yogurt or applesauce for a dairy-free version.
  • 1/4 cup maple syrup A natural sweetener that enhances flavor; substitute with honey or agave syrup for a vegan option.
  • 2 eggs Binds the muffins together for structure; use flax eggs for a vegan choice (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1/4 cup olive oil Keeps the muffins moist; melted coconut oil or unsweetened applesauce can be used for a lighter version.
  • 1 cup spelt flour Adds a nutty flavor and is easier to digest; whole wheat or all-purpose flour can be used instead.
  • 2 tsp baking powder Essential for leavening and a light texture.
  • 1 tsp baking soda Works with yogurt for lift; don’t skip this for fluffy muffins!
  • 1 tsp ground cinnamon Imparts warmth and depth; nutmeg can provide a different spice profile if desired.
  • 1/2 tsp salt Enhances the overall taste.
  • 1 tsp vanilla extract Delivers sweet aroma; essential for a comforting flavor.

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper muffin liners or lightly greasing each cup.
  2. In a large mixing bowl, combine mashed sweet potato, Greek yogurt, maple syrup, eggs, olive oil, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together spelt flour, baking powder, baking soda, ground cinnamon, and salt until well mixed.
  4. Gently fold the dry mixture into the wet mixture using a spatula, taking care not to overmix.
  5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep the muffins light and fluffy; also ensure your baking powder and baking soda are fresh to prevent flat muffins.

Tried this recipe?

Let us know how it was!