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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!

vegan sweet potato muffin on brown paper with muffin pan in background

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
overhead shot of vegan sweet potato muffins in muffin tin

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!

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

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.

baked sweet potato chopped up on cutting board

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.

flour and dry ingredients for muffins in large blue bowl with whisk

After the cooked sweet potatoes have had time to cool, peel them and place 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.

sweet potato muffin batter in stainless bowl with potato masher on white background

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!

muffin batter in large blue bowl with ice cream scoop on white background

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.

vegan sweet potato muffins stacked on blue plate with coffee in background

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!

sweet potato muffin on brown bag with pan of muffins in background

Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.  

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Other great breakfast recipes

vegan sweet potato muffins stacked on blue plate with coffee in background

Sweet Potato Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp cinnamon, ground
  • 1 cup sweet potatoes, cooked
  • 1 cup apple sauce
  • 1 cup vanilla almond milk or any plant milk
  • 1 Tbsp apple cider vinegar
  • 1 cup raisins (optional)
  • 1/4 cup walnuts, crushed, (optional)

Instructions

  1. 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.
  2. To cook the muffins, preheat oven to 350°F.
  3. In a large bowl, combine all dry ingredients and whisk together–flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. 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.
  5. In the bowl with the sweet potatoes, whisk together the apple sauce, plant milk, and vinegar.
  6. Combine the dry mixture of flour and spices to the wet mixture and toss in the raisins and walnuts, if using.
  7. 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.
  8. Personally, I always use a silicone muffin baking pan. It makes baking oil-free and clean up so much easier!
  9. Fill muffin cups 3/4 of the way to the top.
  10. 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.
  11. Allow to cool and serve these for a delicious brunch or snack that the whole family will love.
  12. 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.

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Nutrition Information:
Yield: 12
Amount 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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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vegan sweet potato muffin photo collage for pinterest
vegan sweet potato muffin photo collage for pinterest
vegan sweet potato muffins
Vegan Sweet Sweet Potato Muffins
These beauties are vegan and oil-free.

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Ashley in OK

Sunday 7th of February 2021

I really enjoy using this recipe regularly. I use oat flour in place of wheat, & 1/2 cup date syrup or molasses vs sugar. I use soy milk but half of what the recipe calls for and double the walnuts. No raisins - I used mulberries the first time and they made it too sweet for my liking. Thank you for the wonderful & healthy recipe!

Terri Edwards

Monday 8th of February 2021

Hi Ashley- I love your substitutions and hearing that this recipe is regularly on the breakfast menu for you. That's awesome!

Scott C Ausburn

Thursday 21st of January 2021

Great recipe ; ) Have made these several times over the past few months they always turn out great even if i do deviate from the recipe somewhat. I have used pumpkin, carrots, butternut squash in place of the sweet potatoes all turned out great. This time when i made them i used some Grandma's Molasses and added some powdered ginger which of course gave them a slight gingerbread flavor but not to much. Also added a couple of flax eggs for extra omega 3's. Seems like this is one of those recipes that don't ever turn out bad no matter what you change ; )

Manuel Ortega

Saturday 2nd of January 2021

Used the walnuts and raisins. The muffins are moist and tasty - excellent. Thanks for the recipe.

Sharon

Friday 18th of December 2020

Hi Terri, I have tried this recipe and it's awesome! I recently discovered applesauce gives me acid reflux and wonder what would be a suitable substitute for it in baking? I have tried and enjoyed many of your recipes. Your site has been so helpful. Thank-you!

Terri Edwards

Saturday 19th of December 2020

Hi Sharon- I'm so glad that you are enjoying this recipe! A good substitution for the applesauce might be 1 cup of mashed banana. Let me know how it goes. :D

Fily

Monday 5th of October 2020

I can’t wait to make these! I’ll be using GF flour so my sister can eat them, too. One question, do you think I could leave out the sugar completely? I was thinking with the sweet potatoes and applesauce they might be sweet enough? Thank you!

Terri Edwards

Tuesday 6th of October 2020

Hi Fily- I personally don't think they would be sweet enough without some kind of sweetener. Maybe you could sub out the sugar for maple syrup. I hope you and your sister enjoy these!