Fluffy and moist sweet potato batter swirled with apple sauce, raisins and cinnamon makes a dozen muffins that are packed with beta carotene and fiber. These Vegan Sweet Potato Muffins are a welcome addition to any breakfast! Make ahead of time and freeze for quick breakfasts on the go!
I only wish I had a dollar for every time someone has told me how much they love this muffin recipe. Though I have many on this website, this is one of the most popular.
We love these healthy muffins because they’re…
- Cinnamony
- Moist
- Super flavorful
- Perfectly sweet
- Great for breakfast or dessert
- A perfect breakfast on-the-go
- Freeze well
- Simply delicious
How to make sweet potato muffins
This is a very simple recipe that is great for getting those reluctant cooks in the kitchen. Kids love making these too!
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Cooking the sweet potatoes
You’ll need to cook the sweet potatoes before using them in this muffin recipe. Cooking can be accomplished in any number of ways–baking, boiling, slow cooker, or microwaving.
This recipe is excellent for leftover cooked sweet potatoes that you might already have on hand.
We love sweet potatoes at my house, and I sometimes cook a whole bunch at one time and keep them in the refrigerator for snacks.
One of the easiest ways to do that is to load a slow cooker full and allow them to cook all day.
After you have the sweet potatoes cooked, preheat the oven to 350°F for the muffins.
In a large bowl, combine all dry ingredients and whisk together–flour, sugar, baking powder, baking soda, salt, and cinnamon.
After the cooked sweet potatoes have had time to cool, peel them and place them in a medium-sized bowl. Use a fork or potato masher to get them creamy.
In the bowl with the sweet potatoes, whisk together the apple sauce, plant milk, and vinegar.
Combine the dry mixture of flour and spices to the wet mixture and toss in the raisins and walnuts, if using.
Use a spoon or trigger ice cream scoop to dollop the batter into a muffin pan.
If using a metal pan, use paper muffin cups to keep this recipe completely oil-free.
Personally, I always use a silicone muffin baking pan. It makes baking oil-free and clean up so much easier!
Bake at 350°F for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Allow to cool and serve these for a delicious brunch or snack that the whole family will love.
*Originally published June 14, 2016.
Tips for making this recipe
- I often hear people say they need ideas for quick and easy breakfasts because they don’t have time to make anything in the mornings on their way out the door for work or school.
- These muffins are a great option. They can be made over the weekend and eaten for breakfast throughout the week.
- Another great thing about this recipe is that the muffins can be frozen, and they thaw back out deliciously. Whether they are left out on the counter to defrost naturally or placed in an oven or microwave to speed up the process. Either way, they warm up very well!
Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.
Other great breakfast recipes
- Apple Sauce Cinnamon Muffins
- Best Vegan Blueberry Muffins
- Banana Oat Muffins
- Chocolate Chip Muffins
- Zucchini Bread
- Breakfast Fruited Quinoa
- Vegan Muffin Recipes
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
This post may contain affiliate links. Read my full disclosure here.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Sweet Potato Muffins
Fluffy and moist sweet potato batter swirled with apple sauce, raisins and cinnamon makes a dozen muffins that are packed with beta carotene and fiber. These vegan Sweet Potato Muffins are a welcome addition to any breakfast! Make ahead of time and freeze for quick breakfasts on the go!
Ingredients
- 2 cups whole wheat flour, or any whole grain flour
- 1/2 cup brown sugar, or 3/4 cup date paste
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon, ground
- 1 cup sweet potatoes, cooked
- 1 cup apple sauce
- 1 cup vanilla almond milk or any plant milk
- 1 tablespoon apple cider vinegar
- 1 cup raisins (optional)
- 1/4 cup walnuts, crushed, (optional)
Instructions
- You’ll need to cook the sweet potatoes before using them in this muffin recipe. Cooking can be accomplished in any number of ways–baking, boiling, slow cooker, or microwaving. Some ideas are listed in the article above.
- To cook the muffins, preheat oven to 350°F.
- In a large bowl, combine all dry ingredients and whisk together–flour, sugar, baking powder, baking soda, salt, and cinnamon.
- After the cooked sweet potatoes have had time to cool, peel them and place them in a medium-sized bowl. Use a fork or potato masher to get them creamy.
- In the bowl with the sweet potatoes, whisk together the apple sauce, plant milk, and vinegar.
- Combine the dry mixture of flour and spices to the wet mixture and toss in the raisins and walnuts, if using.
- Use a spoon or trigger ice cream scoop to dollop the batter into a muffin pan. If using a metal pan, use paper muffin cups to keep this recipe completely oil-free.
- Personally, I always use a silicone muffin baking pan. It makes baking oil-free and clean up so much easier!
- Fill muffin cups 3/4 of the way to the top.
- Bake at 350°F for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
- Allow to cool and serve these for a delicious brunch or snack that the whole family will love.
- Muffins store well in the refrigerator and freeze well too.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 73Total Fat: 1.6gCarbohydrates: 15gFiber: 2gProtein: 1.2g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Kim
Saturday 17th of December 2022
I have these muffins every morning. So, I also have the recipe memorized. I am grateful, Terri. Thank you!
Susan H
Sunday 2nd of October 2022
I've made these a few times now and they are delicious! I was out of raisins and used dried cherries instead. I've also made them with dried cranberries instead of raisins. I like to add a spoonful of full flavored unsulphured molasses (reduce the sugar by an equal amount), which gives them extra flavor. I've received many compliments on these and requests for the recipe. Thanks!
Terri Edwards
Monday 3rd of October 2022
Susan- I love the idea of subbing out the raisins with cherries or cranberries. Such a great idea!
Diana
Thursday 29th of September 2022
Made these last night, sooo good! Easy recipe! Thank you!
Terri Edwards
Friday 30th of September 2022
Yay! So glad that you liked them.
SandraM
Saturday 2nd of July 2022
So good. Used canned butternut squash instead of sweet potatoes (as I had it on hand) and maple sugar. Really like that they are not overly sweet. The raisins bring the sweetness to the muffins. Will be freezing and enjoying in the future!
Darlene LaGrange
Tuesday 8th of February 2022
Another wonderful recipe these muffins are delicious very moist . They freeze very well.