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.
Ingredients and substitutions
Cooked sweet potatoes add flavor and nutrients to these 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 vegan sweet potato muffins
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.
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.
Storage and freezing
Store these muffins in an airtight container for up to three days or freeze them for up to three months.
Optional additions
To add an extra layer of flavor and texture to these muffins, Stir half a cup of chopped pecans or walnuts into the batter.
More sweet potato recipes to try
- This flavor-loaded sweet potato pasta sauce is quick and easy to make.
- This nutritious sweet potato frosting is rich and chocolaty.
- This roasted beet and sweet potato salad is perfect for entertaining.
Vegan Sweet Potato Muffins Recipe
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
- 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 muffins in an airtight container for up to three days or freeze them for up to three months.