These light and fluffy vegan sweet potato muffins break the stereotype that baked goods, that are good for you, just can’t exist in the same universe. Gluten-free, refined sugar-free, even oil-free and yet these muffins are absolutely delicious and satisfy the way only a baked good can. This is one of those recipes that I managed to get right the first time I attempted it and has become a regular in our kitchen ever since. These sweet potato muffins can be enjoyed for breakfast, a mid-day snack, or dessert after dinner!
Ingredients
2 cups rolled oats (ground into flour in the blender)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon flax meal
1 cup mashed, cooked sweet potato
1 cup dates
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1 cup soy milk (or plant milk of your choice)
Instructions
- Preheat oven to 350°
- Place the oat flour, baking powder and soda, cinnamon and flax meal into a mixing bowl and stir.
- Blend the sweet potato, dates, vanilla, apple cider vinegar and soy milk in a blender until smooth.
- Pour that mixture into the bowl with the dry ingredients and mix well.
- Spoon mixture into paper lined muffin pan.
- Bake for 25 minutes.
8 comments
I just made these, and they’re really good. Had to bake a bit longer than the recipe said. Pumpkiny flavor.
First batch already gone! So delicious and easy! Thanks
hey there – thanks for the recipe! – so I have had success in ‘souring’ the milk first of all – but introducing the acid (cider vinegar in this case) first off and letting the soy milk get all ‘lumpy’;-) it then spreads through the mixture more evenly. Combine that with a bit of oven spring (higher temp then turn down as you put it in) then you give the muffins the best possible chance of rising – and indeed they did – nice. So thanks for this – I took great pleasure in making people guess what they were as they were eating them.
These sweet potato muffins were outstanding. Very moist, especially considering there was no nut butter or other fat in this recipe. I added nutmeg and a pinch of allspice. Well done, Jill!
I just took these out of the oven and cooled. Very good. I will be taking them to three granddaughters tomorrow. I might even get to eat another one.
Thanks for sharing.
These are delicious! Will definitely keep making!
Does 8 servings mean 8 muffins? I have 8 filled and lots left over. Are two muffins considered a serving??
Hmmm, maybe the size of your muffin tin is different than mine. I only get 8. One muffin for a serving =)