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 lightly into flour in the blender (over grinding will prevent bread from baking through)
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.
24 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.
What do you mean by oven spring? I don’t see that in the instructions. What temp did you start with?
The temp is 350 F.
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 =)
Watching you make these w/Chef AJ! Can pumpkin be swapped for the sweet potato?
Hi. These muffins are very good. I also ended up with 10 muffins with the muffin cups totally filled. Also, Mine tended to stick to the paper. Can these be made in a silicon muffin pan and maybe not stick? Or should i have baked them longer?
I used silicon muffin cups instead of papers and it worked well
Can a replacement for apple cider vinegar be used?
lemon juice
Jill, can I use something to replace flax (disagrees with me), like oats and applesauce?
You can use ground chia
I have made these twice. I put half in the freezer so I don’t eat them too fast. I love they are not so sweet and have great flavor. Well done!
Jill!- Wow! Delicious! Already made them twice, my 2 year old loves them also. Thanks so much for these easy scrumptious recipes! This busy mom appreciates them -and giving my family easy healthy, yummy food! 👍🏻🌟🦋😊
Can I use chia seeds instead of the flax?
yes
I have never heard of sweet potato muffins. So, I guess it is time to try them. Thanks for the recipe.
Can I sub banana for the flax and if so how much banana?
Honestly, you could just leave the flax out. I think if you add banana then the muffins might not bake through.