The Whole Food Plant Based Cooking Show
Vegan Sweet Potato Muffins
Calories: 181kcal
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!
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Ingredients
- 2 cups organic 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 sweet potato cooked and mashed
- 1 cup deglet dates
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 1 cup soy milk or plant milk of your choice
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.
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Nutrition
Calories: 181kcal | Carbohydrates: 36g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 412mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6845IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 2mg
