Vegan Sweet Potato Muffins Recipe

4 from 3 votes

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.

Prep Time12

Cook Time33

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 223kcal

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

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.

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.