Sweet Potato Muffins

This post may contain affiliate links. Read my full disclosure here.

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 with 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.

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
4.56 from 74 votes

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!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 12 muffins

Ingredients 

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar or date sugar
  • 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 plant milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup raisins
  • 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 to dollop the batter into a non-stick muffin pan.
  • Personally, I always use a silicone muffin baking pan. It makes baking oil-free and cleanup 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.

Video

Notes

Tips for making this recipe
  1. Prepare ahead- Make these muffins ahead of time to have a quick healthy breakfast to eat on the go during the week. 
  2. Freeze them- These 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.
  3. Need more help?- Detailed instructions and in-process photos above can give you a great visual on how to prepare this recipe.

 

Nutrition

Calories: 73kcal | Carbohydrates: 15g | Protein: 1.2g | Fat: 1.6g | Fiber: 2g

Disclaimer

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.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

Similar Posts

64 Comments

  1. 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!

  2. Scrumptious!
    I used millet flour, homemade date paste and cashew milk. Wasn’t sure about sweet potato in a muffin, so glad I did. Thank you!😊

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating