Cinnamon Raisin Sweet Potato Muffins

Cinnamon Raisin Sweet Potato Muffin with oat flour and flaxseed meal

5 from 2 reviews

These kid-friendly Cinnamon Raisin Sweet Potato Muffins are packed with fiber and perfect for breakfast, lunch boxes or an after-school snack! They’re nut-free and can easily be made dairy-free!



1/4 cup melted butter (or oil for dairy-free)
3/4 cup cooked sweet potato, mashed
1 egg
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup milk (dairy or non-dairy)
1/4 cup Bob’s Red Mill Golden Flaxseed Meal
3/4 cup Bob’s Red Mill Oat Flour
1/2 cup Bob’s Red Mill Ivory Wheat Flour
2 tsp cinnamon
1 tsp baking soda
1 tsp ground ginger
1/2 cup raisins (you could also sub dried blueberries or Craisins)
1/4 cup shredded apple, excess moisture removed (approx 1 small apple)


  1. Combine melted butter and mashed sweet potato in a large bowl and mix well.
  2. Add egg, maple syrup, vanilla and milk and stir to combine.
  3. Add flaxseed meal, oat flour, ivory wheat flour, cinnamon and baking soda and stir until just combined.
  4. Gently mix in raisins and shredded apple. Do not overmix.
  5. Scoop into silicone, greased or lined muffin tins. Makes 10-12 muffins depending on how big you want them.
  6. Bake at 375 degrees F for 18 minutes.

Keywords: muffins, nut-free, dairy-free, sweet potato, breakfast, snack