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 Sweet Potato Muffins are a welcome addition to any breakfast!
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.
Walking into the house after a long day at work and being engulfed in that delightful sweet potato aroma is heavenly. Just add a side salad and corn on the cob, and dinner is ready!
When baking muffins, I always use a sicone muffin baking pan. It makes baking oil-free and clean up so much easier!
NOTE: To increase the servings of any of my recipes, just hover mouse over the number of servings in recipe. A bar will appear that will allow for servings to be changed, then the program will automatically adjust the ingredient amounts.
Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.
Other Great Plant-Based Breakfast Recipes Include:
- 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
- 1/4 cup walnuts, crushed (optional)
Preheat oven to 350 degrees.
Combine all dry ingredients in large bowl and whisk together--flour, sugar, baking powder, baking soda, salt, and cinnamon.
Stir together apple sauce, almond milk, and vinegar in another bowl.
Peel sweet potatoes and mash with a potato masher until softened.
Add mashed sweet potatoes to the apple sauce/milk/vinegar mixture and whisk together well.
Combine the dry mixture of flour and spices to the wet mixture and toss in the raisins and walnuts, if using.
Stir together thoroughly.
Spoon batter into non-stick silicon muffin pan, filling them 3/4 of the way to the top. My pan recommendation is below.
Bake in oven for approximately 25 minutes, or until the tops of muffins are golden and a toothpick inserted into the center of a muffin comes out clean. Muffins store well in the refrigerator and freeze well too.