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
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.
- 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
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.
* Please note the nutrition label does not include the almond butter topping.
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