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 Time28

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 223kcal

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

Preheat the oven to 350 degrees Fahrenheit.
Add 1 cup peeled, cooked sweet potato, 1 cup unsweetened oat milk, 1/2 cup maple syrup, 1/4 cup extra virgin olive oil, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a food processor or blender, then blend until smooth.
Transfer that mixture to a large mixing bowl, then add 2 1/2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 cup 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 28 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 muffins in an airtight container for up to three days or freeze them for up to three months.