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5 from 3 votes

Sweet Potato Morning Glory Muffins

Sweet Potato Morning Glory Muffins. Rise and shine with these fluffy moist muffins packed with carrots, coconut, raisins and pecans--plus sweet potato! Breakfast of champs.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Lorie Yarro


  • 1 1/2 c sweet potato puré or mashed sweet potatoes (about 3 medium sweet potatoes, you can use pumpkin as well)
  • 1 1/2 c whole wheat pastry flour
  • 2 large eggs
  • 1/2 c milk of choice
  • 2 T oil (canola, melted coconut, or favorite cooking oil)
  • 1/3 - 1/2 c real maple syrup
  • 2/3 c shredded carrot
  • 2/3 c raisins (1/2 c is fine too, I just love raisins)
  • 1/2 c chopped pecans or walnuts
  • 1/2 c shredded coconut, unsweetened
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2-3 tsp cinnamon
  • 1/2 tsp sea salt


  • Preheat oven to 350°F. Put muffin liners into a 12 muffin tin and spray cooking oil into each of the muffin cups. (Don't skip this, I promise you will be happy you didn't!)
  • In a medium bowl, whisk flour, salt, cinnamon and baking soda and set aside.
  • In another bowl, combine sweet potato, oil, egg, maple vanilla and milk and mix together to combine. (For best results, mix by hand and not a mixer.)
  • Combine wet and dry ingredients and mix together.
  • Fold in raisins, carrots, coconut, and nuts.
  • Scoop into muffin tin and fill each muffin cup about 3/4 full.
  • Bake for 25-35 minutes until a toothpick comes up clean.
  • Cool for 15 minutes before enjoying. Store at room temperature in an air tight container for 4-5 days.