Skip to Content

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!

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.

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 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.

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.  

Other great breakfast 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!

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 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

  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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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!

Vegan Plant Based Starter Kit
Plant-Based Starter Kits $35
plant based meal delivery service collage for mamasezz and eatplantbased terri
sweet potato muffins photo collage for pinterest

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.

Skip to Recipe