Back to Recipes

Hearty Sweet Potato and Black Bean Savory Muffins with Cilantro Lime

Name: Hearty Sweet Potato and Black Bean Savory Muffins with Cilantro Lime
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup cooked and mashed sweet potato (about 1 medium sweet potato); 1 (15 oz) can black beans, drained and rinsed; 1 and 1/2 cups whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cumin powder; 1/4 teaspoon smoked paprika (optional); 1 cup unsweetened almond milk (or other plant milk); 1/4 cup olive oil; 1 tablespoon apple cider vinegar or lemon juice; 1/4 cup fresh cilantro, finely chopped; Zest of 1 lime; 1 tablespoon lime juice; 2 cloves garlic, minced; 1/4 cup diced red bell pepper (optional for extra veggie boost)

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Jul 11, 2026

American 40 mins beginner-friendlyeasystep-by-stepsavory-bakeswhole-grainminimal-ingredientsmorning-bakepartysnack

These hearty savory muffins pair mashed sweet potato, black beans, whole wheat flour, cilantro, and lime for a filling beginner-friendly bake that works for breakfast, snacks, or party trays.

Hearty Sweet Potato and Black Bean Savory Muffins with Cilantro Lime

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1 (15 oz) can black beans, drained and rinsed
1 and 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon smoked paprika (optional)
1 cup unsweetened almond milk (or other plant milk)
1/4 cup olive oil
1 tablespoon apple cider vinegar or lemon juice
1/4 cup fresh cilantro, finely chopped
Zest of 1 lime
1 tablespoon lime juice
2 cloves garlic, minced
1/4 cup diced red bell pepper (optional for extra veggie boost)

BeginnerBakes sweet potato black bean savory muffin ingredients

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Prepare the sweet potato by peeling, cubing, and boiling or microwaving until tender. Mash well and set aside.
In a large bowl, coarsely mash the drained black beans with a fork or potato masher, leaving some whole for texture.
Add the mashed sweet potato, olive oil, and apple cider vinegar to the black beans. Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cumin, and smoked paprika if using.
Add the dry ingredients to the wet mixture along with the almond milk, fresh cilantro, lime zest, lime juice, minced garlic, and diced red bell pepper if desired. Stir gently until just combined to avoid overmixing.
Spoon the batter evenly into the muffin tin cups, filling each about three-quarters full.
Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the muffins are lightly golden on top.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. These muffins make a wholesome breakfast, savory snack, or tasty party finger food. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.