Sweet Potato Muffins
Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious - great for breakfast or school lunchbox
Servings 12 muffins
- 2 ½ cups sweet potatoes cooked and mashed
- ¾ cup coconut milk carton/refrigerator (not canned)
- ½ teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch salt
- Almond butter for topping
Preheat the oven to 350°F and add muffin liners to a muffin tin.
Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.
Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.
Let them cool down for 15-20 minutes before cutting them open.
Recipe: This recipe was adopted from Vegan Heaven
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Equipment: I mixed the wet batter in my Vitamix. It has a "smoothie" button that pulverizes the cooked sweet potato without any chunks of it leftover. You can also do this with a handheld mixer or food processor. It will work with a standard whisk, but may take a while to make it smooth.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the almond butter topping.
- I would not recommend using yams instead of sweet potatoes. They have more starch than sweet potatoes so they won't lend enough moisture to the recipe as sweet potatoes do.
- Instead of coconut milk, you can use any other plant-based milk or regular milk.
- I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace coconut sugar with other types of granulated sugar
Calories: 126kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3930IU | Vitamin C: 0.8mg | Calcium: 61mg | Iron: 1.3mg