Vegan Sweet Potato Muffins

These vegan sweet potato muffins are quick and easy to make. They’re sweet, moist, and delicious. These muffins freeze well and are perfect for a make-ahead breakfast, snack, or dessert.

What to serve with these vegan sweet potato muffins

If you’re serving these muffins at a brunch party and would like another option for your guests to choose from, try these spelt muffins. They’re subtly sweet, hearty, and delicious.

Five vegan sweet potato muffins on a white plate.

Ingredients and substitutions

Cooked sweet potatoes add flavor and nutrients to these delicious muffins. I like to pierce the sweet potatoes with a fork several times, then bake them at 400 degrees Fahrenheit for about an hour or until they’re fork tender. Alternatively you can steam the sweet potatoes until tender.

This recipe calls for whole wheat flour but you can substitute all purpose flour if you prefer.

I used extra virgin olive oil in these muffins. You can substitute avocado oil or melted coconut oil if you prefer.

I sweetened these muffins with maple syrup. You can substitute agave if you like.

I used unsweetened oat milk in these muffins but any type of unsweetened plant-based milk works.

How to make them

Start by preheating the oven to 350 degrees Fahrenheit. Then add the cooked sweet potatoes, oat milk, maple syrup, extra virgin olive oil, vanilla extract, and salt to a food processor or blender.

Ingredients for muffins in a food processor.

Blend until smooth.

Blended ingredients for muffin batter in a food processor.

Transfer that mixture to a large mixing bowl, then add the whole wheat flour, baking powder, and vegan dark chocolate chips.

Ingredients for muffins in a glass mixing bowl.

Mix until combined.

Raw vegan muffin batter in a glass bowl.

Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.

Raw sweet potato muffins in a baking pan.

Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin comes out looking dry.

Muffins cooling in a baking pan.

Storage and freezing

Store these muffins in an airtight container for up to three days or freeze them for up to six months.

Optional additions

To add an extra layer of flavor and texture to these vegan sweet potato muffins, Stir half a cup of chopped pecans or walnuts into the batter.

Muffins on a white plate with the paper baking cup peeled off one of them.

More sweet potato recipes to try

Vegan Sweet Potato Muffins

These vegan sweet potato muffins are quick and easy to make. They freeze well and are perfect for a make-ahead breakfast, snack, or dessert.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Servings 12
Calories 223kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • 2 1/2 cups whole wheat flour (or substitute all purpose flour)
  • 1 cup unsweetened oat milk (or substitute your preferred unsweetened plant-based milk)
  • 1 cup peeled, cooked sweet potato
  • 1/2 cup maple syrup
  • 1/2 cup vegan dark chocolate chips (optional)
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the peeled, cooked sweet potatoes, oat milk, maple syrup, extra virgin olive oil, vanilla extract, and salt to a food processor or blender, then blend until smooth.
  • Transfer that mixture to a large mixing bowl, then add the whole wheat flour, baking powder, and vegan dark chocolate chips.
  • Mix until combined.
  • Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
  • Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin comes out looking dry.

Notes

  • Optional additions include 1/2 cup of chopped pecans or walnuts.
  • Store these vegan sweet potato muffins in an airtight container for up to three days or freeze them for up to six months.

Nutrition

Serving: 1Muffin | Calories: 223kcal | Carbohydrates: 35.7g | Protein: 4.4g | Fat: 7.7g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.4g | Cholesterol: 0.1mg | Sodium: 144.5mg | Potassium: 216.3mg | Fiber: 3.5g | Sugar: 12.8g | Vitamin A: 1616.4IU | Vitamin C: 0.3mg | Calcium: 117.2mg | Iron: 1.3mg

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