Dishing Up the Dirt

Sweet Potato Morning Glory Muffins

Taylor’s favorite kind of muffin is a morning glory muffin. We make them often in the fall and winter months and typically freeze a batch so we’ll have easy access to them on busy mornings. I usually make my morning glory muffins with shredded carrots but this version with sweet potato is a new favorite. The sweet potato adds a touch more sweetness than traditional carrots do. These muffins are packed with hearty veggies and fruit making them the perfect farmers fuel (or fuel for any job you’re tackling!). They’re moist, lightly spiced and sweet (but not too sweet). I’d say they’re just about perfect and I hope you all love them as much as we do. Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm.

Sweet Potato Morning Glory Muffins

Prep Time: 10 minutes    Cook Time: 35 minutes    Serves: 12 muffins

  • 1 cup whole wheat pastry flour
  • 1/2 cup old-fashioned rolled oats + additional for topping
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups shredded sweet potato (from about 1 large sweet potato)
  • 1/2 cup unsweetened shredded coconut + additional for topping
  • 1/2 cup raisins


  1. Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
  2. Whisk the flour, oats, baking powder, spices and salt together in a medium size bowl.
  3. In a large bowl beat together the eggs, applesauce, honey, vanilla and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, shredded coconut and raisins.
  4. Divide the batter between the prepared muffin cups and sprinkle with additional oats and coconut. Bake in the oven until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean. About 30-35 minutes. Let the muffins cool in the pan for about 15 minutes before using a butter knife to gently loosen them out onto a wire rack to continue cooling.


*Store muffins at room temperature in plastic wrap for 3 days or place in freezer bags and freeze for 3 months.

Leave a Reply

25 thoughts on “Sweet Potato Morning Glory Muffins

  1. Caitlin Greenlee says:

    Hi Andrea!

    Thank you so much for the fantastic website! How do we print from the new recipe format? I am anxious to get these muffins in to my recipe binder!

    1. Andrea says:

      You’ll just have to highlight the recipe and print the highlighted section only. I hope this is helpful! xo

      1. Barbara says:

        Doesnt work for me. I had to select then copy and paste into a word document. Sounds like a great recipe.!!

  2. Rachel says:

    Is the recipe the same if you were to use carrots? Just swap 2 cups carrots for the sweet potato? Thanks!

    1. Andrea says:

      Yep! Happy Baking!

  3. Cristina Perez says:

    These look lip-smacking good and will be perfect for this weeend’s Sunday brunch with friends Thanks for sharing.

  4. Karlie says:

    Sweet potato swap?! Genius! I can’t wait to try!

  5. tracey says:

    HI Andrea, I too am missing the “print” button. But to more pressing issues, what is wheat pastry flour (I live in NZ) . Loving your seasonal , all natural, no nonsense recipes. You and Taylor are fab, I am in awe xxxx

    1. Andrea says:

      You’ll have to print the whole page. Sorry about that!! Whole wheat pastry flour is a little lighter than whole wheat flour. With that being said you can use half whole wheat and half all purpose flour! happy baking! xo

  6. Elaine says:

    Can’t wait to bake a batch of these! Thanks for posting this recipe..

  7. Jess | Urban Alchemy says:

    New design looks AMAZING! Muffins do, too 😉

    1. Andrea says:

      Thank you! xo

  8. Katie C. says:

    Can you suggest any substitutes for the coconut oil and flakes for someone that can’t eat it? Regular oil and pineapple or shredded apple or …?

    1. Andrea says:

      I’d use walnut oil (or another light oil) and just skip the coconut…No need for apple because the sweet potato adds moisture and flavor (while dried coconut doesn’t add moister). Let me know how they turn out! xo

  9. Seany says:

    When you grease the tin with oil…what oil do you prefer/use? Making a batch tonight! Look delish! Thank you!

  10. Jehlisa Hillocks says:

    Made these as apart of my Christmas Eve breakfast and they were amazing! This was my first recipe from your site and I can’t wait to try out some other ones!

    1. Andrea says:

      I’m so happy you loved them! Happy cooking. xo

  11. Petra Claiborne says:

    Hey Andrea,

    Are the shredded sweet potato raw or slightly cooked?
    Thanks! BIG fan of yours! ♡

    1. Andrea says:

      Raw! Happy baking!

  12. Markie says:

    I just made these, and they are incredible! I also love that there is no added sugar involved 🙂

    1. Andrea says:

      So happy you loved them!

  13. Sam says:

    These were really fun to make and tasted delicious! can’t wait to try other recipes.

    1. Andrea says:

      So happy you love them​ too!!

  14. Emily says:

    Hi Andrea!
    If I were to use this recipe for a loaf instead of muffins, what cooking time would you suggest?

    1. Andrea says:

      Hi there,

      I would suggest 325. Mayne 50-60 minutes. Though I haven’t made this in a loaf so you’ll have to watch carefully. Let me know how it turns out. Happy baking. xo

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