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Soft and moist sweet potato muffins stacked on a plate with the paper liner pulled away from a few.
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4.85 from 251 votes

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
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan
Servings: 12 muffins
Author: Yumna Jawad

Equipment

Ingredients

Instructions

  • 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.

Video

Notes

Two important notes:
  1. Use roasted sweet potatoes to avoid a gummy, underbaked texture.
  2. Use parchment paper muffin liners to keep the muffins from sticking to the liner.
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 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.

Nutrition

Calories: 116kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 190mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3932IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

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