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 Vegan Muffins are a welcome addition to any breakfast!
Excellent use for leftover cooked sweet potatoes
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.
Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.
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 vegan muffins, I always use a silicone muffin baking pan. It makes baking oil-free and clean up so much easier!
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.
Vegan muffins for breakfast
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!
Nutrition in Sweet Potatoes
A medium sweet potato contains 4 grams, or 24 percent of the recommended daily allowance of fiber. A sweet potato is rich in vitamin A as beta-carotene and vitamin C.
These two antioxidants work to eliminate free radicals from the body. These antioxidants also work as anti-inflammatories, and can reduce your risk of developing cancer, according to the National Cancer Institute.–LiveStrong
Did you know you can adjust the serving sizes of any of my recipes? Simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.
Other Great Plant-Based Breakfast Recipes
Plant-Based Starter Kits
Want to go plant-based but not sure where to begin? We have Plant-Based Starter Kits for only $27 that include a book, DVD set, and all the material shown below. Click photo to find out more and how to order.
- 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.