Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray (for best results).
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.
Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.
Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.
Bake for 25-30 minutes or until a toothpick comes out clean. Allow them to cool completely before enjoying.
Recipe: This recipe was adopted from Vegan HeavenStorage: 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 and use roasted sweet potatoes. 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 almond 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 sugar with other types of granulated sugar.