Sweet Potato SunButter Muffins

These Sweet Potato SunButter Muffins are moist, warmly spiced, and naturally sweetened with maple syrup. Perfect for a cozy fall breakfast!

Life has been a little chaotic over here lately as we prepare to move into our new home next week!

Between packing boxes, organizing our belongings, and trying to tie up all of the loose ends before moving day, it feels like there’s always something that needs our attention.

In the midst of all of the change and uncertainty, I’ve found that making food and nourishing ourselves has been one of the most grounding parts of my day.

There’s something comforting about stepping into the kitchen, slowing down, and creating something homemade when everything else feels like it’s in transition.

Even when our routines are turned upside down and our kitchen is slowly disappearing into cardboard boxes, I’m reminded that taking the time to feed ourselves well is a simple way to feel a little more rooted.

These Sweet Potato SunButter Muffins are exactly the kind of cozy, nourishing recipe I’m craving in this season of life.

October always has me reaching for all things cozy…especially when it comes to breakfast.

While pumpkin tends to get all of the attention this time of year, sweet potato deserves a little love, too!

It’s naturally sweet, wonderfully versatile, and makes a delicious addition to fall baking.

These Sweet Potato SunButter Muffins combine mashed sweet potato with creamy SunButter for a satisfying muffin that’s perfect for chilly mornings.

I love how the earthy sweetness of the sweet potato pairs with the rich, roasted flavor of SunButter and warming cinnamon.

They’re also made with simple pantry staples, so you might already have everything you need to make a batch!

Let’s bake!

What You Need 

You only need a handful of simple ingredients to make these Sweet Potato SunButter Muffins.

Here’s what you’ll need:

• Sweet Potato: The star of this recipe! Cooked and mashed sweet potato adds natural sweetness, moisture, and a beautiful orange color. I recommend roasting the sweet potato for the best flavor.
• SunButter: No Sugar Added SunButter adds delicious roasted sunflower seed flavor and richness to these muffins. It also makes them completely peanut-free and tree nut butter-free!
• Maple Syrup: Naturally sweetens the muffins without refined sugar and complements the warm fall flavors.
• Unsweetened Almond Milk: Adds moisture and helps bring the batter together. You can substitute your favorite unsweetened plant-based milk.
• Oat Flour: Creates a hearty, tender muffin while keeping the recipe gluten-free when using certified gluten-free oats.
• Almond Flour: Adds richness and moisture to the muffin crumb.
• Baking Powder: Help the muffins rise while baking.
• Cinnamon and Nutmeg: These warming spices give the muffins their cozy fall flavor.
• Sea Salt: Balances the sweetness and brings out the flavors.

For an extra-special finishing touch, I love adding a simple maple SunButter drizzle made with creamy SunButter, maple syrup, and a splash of plant-based milk.

How to Make Sweet Potato SunButter Muffins

These muffins are incredibly easy to make and don’t require any fancy equipment!

First, preheat the oven to 350°F and prepare a muffin tin with paper liners or a light coating of oil.

If you haven’t already prepared your sweet potato, roast or steam it until fork-tender. Remove the skin, mash the flesh until smooth, and allow it to cool slightly before using.

In a large mixing bowl, combine the mashed sweet potato, creamy SunButter, maple syrup, and unsweetened almond milk.

Stir everything together until the mixture is smooth and creamy.

Next, add the oat flour, almond flour, baking powder, cinnamon, nutmeg, and sea salt.

Mix until just combined, being careful not to overmix the batter.

The batter should be thick but scoopable.

Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full.

Transfer the muffin tin to the oven and bake for approximately 20–25 minutes, or until the tops are set and a toothpick inserted into the center comes out without wet batter.

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

While the muffins cool, whisk together creamy SunButter, maple syrup, and a splash of warm water or plant-based milk to create a smooth drizzle.

Drizzle over the cooled muffins and enjoy!

SunButter 

I’m so excited to partner with SunButter again to bring you another cozy seasonal recipe!

SunButter is one of my favorite ingredients to incorporate into both baking and everyday snacks because it’s delicious, versatile, and made from sunflower seeds.

If you’ve been following Flora & Vino for a while, you know how much I love incorporating seed and nut butters into my recipes.

SunButter is especially wonderful because it offers a delicious alternative to peanut butter while bringing its own distinct roasted sunflower seed flavor to the table.

It’s also a great option for anyone looking for a peanut-free or tree nut-free spread.

In these Sweet Potato SunButter Muffins, SunButter adds richness, moisture, and a subtle savory balance to the natural sweetness of the sweet potato and maple syrup.

I love that you can taste the SunButter in every bite without it overpowering the warming fall spices.

And don’t skip the optional maple SunButter drizzle!

It’s an easy way to add even more sunflower seed flavor and make these simple breakfast muffins feel like a special fall treat.

You can find SunButter online and at many major grocery retailers.

Swaps and Substitutions

These Sweet Potato SunButter Muffins are easy to customize depending on what you have available.

Here are a few ideas to make them your own:

• Sweet Potato: Try using an equal amount of plain pumpkin purée for a pumpkin-inspired variation. Since pumpkin contains more moisture, you may need to adjust the plant milk slightly.
• Plant-Based Milk: Any unsweetened plant-based milk should work here. Try oat, soy, or almond milk depending on your preference.
• Maple Syrup: You can experiment with another liquid sweetener, such as agave nectar, although I love the fall flavor that maple syrup adds.
• Spices: Substitute pumpkin pie spice for the cinnamon and nutmeg if you want an easy shortcut.
• Mix-Ins: Fold in dairy-free chocolate chips, chopped pecans, or dried cranberries for extra texture and flavor.
• SunButter: I recommend keeping SunButter in this recipe for its signature sunflower seed flavor and creamy texture.

For a completely nut-free version, replace the almond flour with a suitable nut-free flour blend and use oat or soy milk instead of almond milk. This would require testing to ensure the texture stays consistent.

You can also skip the maple SunButter drizzle if you prefer a less sweet muffin.

Notes on Meal Prep

These Sweet Potato SunButter Muffins are perfect for making ahead and enjoying throughout the week!

I love having a batch of homemade muffins ready to go for busy mornings when I don’t have time to prepare a full breakfast.

They’re also easy to grab for an afternoon snack or pack along for a day out.

To store the muffins, allow them to cool completely before transferring them to an airtight container.

Store them in the refrigerator for up to 4 days.

If you’re planning to enjoy them throughout the week, I recommend keeping the maple SunButter drizzle separate and adding it just before serving.

You can also freeze the muffins for longer storage!

Place the cooled muffins in a freezer-safe container or bag and freeze for up to 3 months.

When you’re ready to enjoy one, thaw it overnight in the refrigerator or gently warm it in the microwave.

I especially love warming these muffins slightly before serving. It brings out the cinnamon and sweet potato flavors and makes them taste freshly baked!

How to Serve Sweet Potato SunButter Muffins

There are so many delicious ways to enjoy these cozy fall muffins!

My favorite way is to serve them slightly warm with an extra drizzle of creamy SunButter.

The warmth softens the SunButter and makes every bite extra delicious.

For a more substantial breakfast, pair one or two muffins with fresh fruit and your favorite plant-based yogurt.

They’re also delicious alongside a hot cup of coffee, chai tea, or a homemade latte on a chilly October morning.

Here are a few other ways to serve them:

• With Extra SunButter: Slice a muffin in half and spread with creamy SunButter for even more sunflower seed flavor.
• With Fresh Fruit: Pair with sliced apples, pears, or berries for a balanced snack.
• With Yogurt: Crumble a muffin over a bowl of plant-based yogurt for a fun breakfast parfait.
• With Chocolate: Add a few dairy-free chocolate chips to the batter for a sweeter afternoon treat.
• As a Grab-and-Go Snack: Pack a muffin for a convenient snack while you’re out and about.

However you serve them, these Sweet Potato SunButter Muffins are a delicious way to celebrate fall flavors!

I hope you love these Sweet Potato SunButter Muffins as much as I do!

If you make this recipe, let me know what you think in the comments below.

I’d love to hear how you enjoy them!

More Vegan Muffin Recipes

• Apple Acorn Squash Muffins

• Banana Chia Chocolate Chip Muffins

• Double Chocolate Double Green Zucchini Muffins

• Pumpkin SunButter Chocolate Chip Muffins

• Pumpkin Cacao Cranberry Muffins

• Carrot Cake Almond Flour Muffins

• Zucchini SunButter Chocolate Chip Muffins

• Purple Sweet Potato Muffins

• Vegan & Gluten-Free Blueberry Muffins

• Peanut Butter Banana Bread Swirl Muffins 

• Oil-Free Dark Chocolate Beet Muffins

• Strawberry Hemp Heart Muffins

• Lemon Cashew Chia Seed Muffins

• Vegan Gluten Free Chocolate Chip Muffins

• Banana Oatmeal Chocolate Chip Muffins

I Want to Hear From You

If you make this Sweet Potato SunButter Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!