Sweet Potato Bran Muffins

by Jen on March 20, 2012

These Sweet Potato Bran Muffins are so flavourful and filling, they make the perfect snack or breakfast.

Sweet Potato Bran Muffins. A great recipe for breakfast or a snack on the go. Healthy too!

When I first switched to a healthy lifestyle, I was afraid to eat muffins.  Many muffins are loaded with fat and sugar and can be over 500 calories per muffin!  And that 500 calories was never filling.  It felt…empty.

So I was determined to make a muffin that was tasty, healthy, and filling.  I’ve posted this recipe before, but I’ve worked hard to perfect it.  Who would have thought to put sweet potato in a muffin?  But honestly, it’s so good.  It adds moisture and texture without any added fat.  I’ve also replaced the sugar with sucanat and raw honey.  Don’t worry, you can usually purchase sucanat in the organic section of your local grocery store.  And the addition of honey makes it nice and sweet.  Lastly, I’ve replaced the vegetable oil with coconut oil.  I’ve started using coconut oil in all my baking.  It adds a wonderful flavour and is extremely healthy for you.


Sweet Potato Bran Muffins


Prep Time: PT20 M

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 muffins




  • 1 cup cooked, mashed sweet potato (about 1 medium potato)
  • 1 cup buttermilk
  • 1/4 cup sucanat
  • 1/4 cup raw honey (can use regular honey)
  • 3 Tbsp coconut oil
  • 1/2 cup unsweetened applesauce
  • grated zest of 1 orange
  • 4 cups Bran Flakes cereal
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried currants
  • 1/4 cup chopped walnuts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp each ground nutmeg and ground allspice


  1. Preheat oven to 375F. Spray a 12-cup muffin tin with olive oil or line with paper muffin cups.
  2. In a bowl, whisk together sweet potato, buttermilk, sucanat, honey, coconut oil, applesauce, and orange zest. Add Bran Flakes and mix well.
  3. In another bowl, combine flour, currants, walnuts, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice.
  4. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be very thick.
  5. Divide batter among muffin cups (there will be lots of batter, so fill them right up!)
  6. Bake for 15 minutes, or until a toothpick inserted into the center of muffin comes out clean (don't over bake, you want the muffins to be nice and moist on the inside).
  7. Remove muffins from pan and let cool.


21 Day Fix: 2 yellow



These muffins are my go-to snack in the mornings.  I love to warm one up in the microwave for about 20 seconds and then eat it along with my skim-milk latte!  You would never know these muffins are full of fiber and other nutritious ingredients.  My kids love these muffins too, and they are a quick, easy, and nutritious breakfast for them.

“Bran” is no longer bland!


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{ 7 comments… read them below or add one }

1 Cami @ First Day of My Life March 20, 2012 at 7:28 am

Oh my gosh. I am LOVING these. You should link up to my Tasty Tuesday 🙂 YUM!


2 Alison March 20, 2012 at 8:54 am

Yum Jen! I will be making these for sure! Thank you! 🙂 And bring on that spring!!


3 Jen March 20, 2012 at 10:54 am

You will love these! Feel free to substitute brown sugar for sucanat if you don’t have it! Yes, where is the spring weather?!


4 StoriesAndSweetPotatoes March 20, 2012 at 1:11 pm

Another winning combo here. I’ve been making bran muffins a lot, but just my little microwave version. Might have to make a REAL batch 😉


5 Jen March 20, 2012 at 2:02 pm

These are so worth the effort!!


6 Cooking College Chick March 20, 2012 at 3:30 pm

These look so delicious! I love the idea of adding sweet potato to dishes because of the natural sweetness it provides. I’m definitely going to have to try these. Thanks for the recipe!


7 Jen March 20, 2012 at 4:13 pm

Yes, I also love using fruit or veggies to add sweetness to my baking! Enjoy 🙂


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