Greek Yogurt Sweet Potato Muffins with Spelt Flour are the cozy, wholesome bake you’ll want on repeat all season. These muffins are tender, lightly sweet, and packed with warm cinnamon, creamy Greek yogurt, and nourishing sweet potato. Made with spelt flour for a nutty, hearty flavor, they’re a feel-good option for breakfast, meal prep, or an afternoon snack. They come together easily with simple ingredients and deliver that perfect balance of nutritious + delicious. Grab a cup of coffee and enjoy!
Love sweet potatoes as much as I do? Try these next: sweet potato oatmeal bars, sweet potato oatmeal chocolate chip cookies, sweet potato feta lentil soup.
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Why you'll love these chocolate chip sweet potato muffins
Soft + cozy. A tender, cakey muffin with warm cinnamon and sweet potato in every bite.
Nutrient-forward. Sweet potato + Greek yogurt add fiber, protein, and feel-good nourishment.
Just sweet enough. Lightly sweetened with maple or honey for balanced flavor.
No fuss. Minimal prep and no special equipment required.
Ingredients
- Sweet potato – adds moisture + natural sweetness
- Eggs – binds and helps lift the muffins
- Olive oil – keeps muffins tender and moist
- Greek yogurt – adds protein + softness
- Maple syrup / honey – naturally sweetens
- Vanilla extract – boosts flavor
- Spelt flour – wholesome base with nutty flavor
- Baking powder + baking soda – helps the muffins rise
- Cinnamon – warm, cozy flavor
- Chocolate chips – rich chocolatey bites
- Salt – balances sweetness
See the recipe card for full information on ingredients and quantities.
Substitutions
- Spelt flour — use whole wheat or all-purpose flour 1:1; a gluten-free all-purpose blend also works (avoid single-ingredient flours like oat or almond).
- Olive oil — swap with avocado oil or another liquid oil.
- Greek yogurt — substitute with a thick dairy-free yogurt like coconut.
- Honey / maple syrup — use either; agave works as well
- Chocolate chips — swap for dark chocolate chunks, white chocolate, or chopped nuts
Step-by-Step Instructions
Step 1
Mix together wet ingredients.
Step 2
Add in dry ingredients and mix again.
Step 3
Add batter to a lined muffin tin and bake.
Step 4
Serve and enjoy!
Recipe pro-tips
Cool the sweet potato fully
Warm mash can make the batter too loose and affect baking - make sure it’s completely cooled before mixing. As another pro-tip cook the sweet potato a night or two ahead of time.
Fill the muffin cups ¾ full
This gives the perfect rise without overflowing.
Let them cool before unwrapping
These muffins are soft when warm — cooling helps them set and prevents sticking.
Storage instructions for high protein sweet potato muffins
You can store the extra muffins in a sealed container or bag in your fridge for up to 4 days. Alternatively you can freeze the muffins for up to 3 months.
Recipe FAQS
Canned sweet potato tends to be more liquidy, so while it should work the muffins might be more dense.
Yes - you can use a gluten-free all-purpose flour blend. Avoid swapping with single-ingredient alternative flours like oat or almond, as they won’t provide the same structure.
No - you can omit them if desired.
Other breads and loafs to try
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Greek Yogurt Sweet Potato Muffins with Spelt Flour
Equipment
Ingredients
wet
- 2 eggs
- 2 tablespoons olive oil another liquid oil also works, ie avocado
- 1 ½ cups cooked + cooled + mashed sweet potato*
- ½ cup full fat unsweetened greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup honey or maple syrup
dry
- 1 ½ cups spelt flour can use whole wheat flour or all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add all wet ingredients to a bowl and mix together until fully combined.
- Pour in dry ingredients except for the chocolate chips. Mix again until combined. Lastly fold in the chocolate chips.
- Add 12 muffin liners to a muffin tin.
- Using an ice cream scooper or spoon add batter to each muffin tin, about ¾ way full. Optional: sprinkle each muffin top with 3-4 extra chocolate chips.
- Bake for 25-35 minutes until muffins are fully cooked. A toothpick should come out clean.
- Let muffins cook for ~15 minutes. You can eat one warm if you can't wait but be forewarned the wrapper will stick and they might be a little crumbly.
Donna says
Can these sweet potato muffins be made with almond flour?
Kristi says
No almond flour will not work.