Vegan Sweet Potato Muffins

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Vegan Sweet Potato Muffins

Jill Dalton
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!
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 181 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • 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.

Nutrition

Calories: 181kcalCarbohydrates: 36gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 219mgPotassium: 412mgFiber: 5gSugar: 15gVitamin A: 6845IUVitamin C: 9mgCalcium: 107mgIron: 2mg

38 thoughts on “Vegan Sweet Potato Muffins”

  1. Joy Beach Thomas

    I just made these, and they’re really good. Had to bake a bit longer than the recipe said. Pumpkiny flavor.

  2. 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.

  3. 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!

  4. 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.

  5. 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?

    1. I line my muffin tin with parchment paper. Just cut the parchment into squares, center them on one of the muffin tin holes, smush it down with a cup, then pick it up and fold the parchment well against the bottom of the cup so its form keeps.

      1. Jill, I wanted to thank you for your reply. I tried your suggestion of making the muffins with ground chia seeds instead of flax, and they turned out perfectly!

  6. 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!

  7. 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! ?????

  8. Made these today, as I had some leftover plain baked sweet potatoes I wanted to use up. But I didn’t have any dates, so I used 1 cup of raisins instead. They came out great! Thanks for a very nice recipe that I will make again!

  9. Thank you for this recipe. I have some buckwheat flour I would like to use. Do you think I could incorporate it into this recipe? Thank you

  10. Hi Jill I tried the muffins with the buckwheat flour(I used 1/2 cup before I got your reply) and they were delicious. They are not too sweet which I love. Thank you so much for your recipes and for replying to my question. I will try a full cup of buckwheat next time to change up the oats which I use frequently.

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