top of page

Sweet Potato Casserole Muffins (GF)

Disclosure: This post may contain affiliate links

So if you saw my recipe for Sweet Potato Casserole Cookie Dough, you would know that it’s my favorite thanksgiving side dish. Honestly, if you throw goey, golden brown marshmallows on something, I’ll probably say it’s my favorite, which is why these Sweet Potato Casserole Muffins are my new favorite!

Sweet Potato Casserole Muffins
Sweet Potato Casserole Muffins

Sprinkled with warming spices and topped with melty, sweet (and vegan!) marshmallows, these muffins taste like an indulgent dessert, but they’re actually good for you. Packed with fiber from the sweet potato and oat flour, they make the perfect sweet snack. Make a batch to serve for breakfast before the big thanksgiving meal. They will fill you up, while still leaving plenty of room for the main event.

Sweet Potato Casserole Muffins
Sweet Potato Casserole Muffins

These muffins also store well, making them a great meal prep option. To avoid soggy marshmallows, I would recommend broiling the marshmallows right before serving. It’ll be like taking a bite out of a warm bowl of sweet potato casserole every time!

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes 12 Muffins


2 - Large Eggs

125 g - Sweet Potato Puree - Sub pumpkin puree

120 ml - Nut Milk

42 g - Tahini

42 g - Agave

90 g - Oat Flour

42 g - Pecans - Chopped, optional

42 g - Mini Marshmallows

½ tsp - Cinnamon

¼ tsp - Kosher Salt

½ tsp - Baking Soda

½ tbsp - Baking Powder

1 tsp - Vanilla Extract

1 tbsp - Apple Cider Vinegar


Preheat oven to 375F. Line a muffin tray with muffin liners.

In a bowl, whisk together eggs, sweet potato, milk, tahini, agave, vanilla, and apple cider vinegar.

In another bowl, mix together oat flour, cinnamon, salt, baking soda, and baking powder.

In batches, add the dry to the wet ingredients while whisking. Mix until well combined.

Stir in pecans.

Pour batter into muffin trays. Bake for 15-17 minutes or until tops are firm.

Remove from the oven and top with marshmallows. Place back in the oven and broil for another 3-4 minutes or until marshmallows are golden brown.

Allow to cool completely before serving.


  • These are best served fresh, but can be stored in the fridge for up to 5 days.

  • To avoid the marshmallows getting soggy in the fridge, I would recommend adding the marshmallows and broiling before serving.

Recent Posts

See All


bottom of page