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!
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
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.
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.
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 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!
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.
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!
Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.
Other great breakfast recipes
- Apple Sauce Cinnamon Muffins
- Best Vegan Blueberry Muffins
- Banana Oat Muffins
- Chocolate Chip Muffins
- Zucchini Bread
- Breakfast Fruited Quinoa
- Vegan Muffin 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!
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Sweet Potato 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
- Prepare ahead- Make these muffins ahead of time to have a quick healthy breakfast to eat on the go during the week.
- 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.
- Need more help?- Detailed instructions and in-process photos above can give you a great visual on how to prepare this recipe.
Nutrition
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.
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…
Terri, you have done it again! Healthy, simple recipe! Thank you!
Thanks, Nadege! 😀
Would raw sugar work instead of the brown sugar?
Absolutely! Happy cooking!
What temp? I am not seeing — these look great
Lisa these should be baked at 350 degrees. They SO good!
If date paste is used instead of sugar, does that affect amount of flour needed or other wet ingredients?
Tammy, I don’t think using date paste would cause the amount of flour to change. If you find out differently, please let me know. Happy Baking!
Terri, these came out really good. I used brown sugar. I had them ready for my hubby to try when he woke up this morning. He really liked them, too. I think tomorrow morning, they will be extremely moist (cakes, muffins, etc. normally are on the 2nd day..from my experience). I’ll be making these again, for sure. Thanks for the recipe. I use silicone, too. 🙂
Wonderful to hear, Jan! These muffins are some of my favorites as well. 🙂
Terri, on Amazon it says to spray each muffin cup. Do you have good results without spraying with oil? Naturally I don’t want to do that.
Jean, absolutely! I have never sprayed my silicone muffin pans. Mine always come out just fine. I didn’t even realized that amazon says to spray them. That would definitely defeat the purpose, lol!
My 11yr old daughter and I made these muffins yesterday from your recipe and boy are they are delish!
Luckily we had all the ingredients on hand to make them, although the sweet potatoes we had on hand were more yellow in color. The one in your photos looks orange (like a yam). What kind of sweet potato did you use in your recipe? I would like to definitely make these again and they’re kid tested and approved!
Curious, are there any GF flours you would recommend so that these could be made GF?
Shannon, I love that your daughter helped make these muffins and liked them. How wonderful to hear that! I am in NC and the sweet potatoes here are usually orange in color. We rarely have the lighter varieties available in regular grocery stores. This guide from Minimalist Baker has some great tips for baking with gluten-free flours. I hope it will be helpful! https://minimalistbaker.com/diy-gluten-free-flour-blend/
Love a great oil-free muffin! I even bought the silicone pan just to make these. Wonderful!
⭐️⭐️⭐️⭐️⭐️
These are great for breakfast or dessert. I took some to share with coworkers and everyone loved them and didn’t even realize how healthy they are. Thanks Terri!
I’ve been alternating making the sweet potato & apple muffins and making them in double batches when I make them…they’re so convenient to keep in the freezer so I can grab them on my way out the door in the mornings to eat while I drive!!! BOTH ARE SOOO GOODDDD & FILLING!!!!
Yum. I loved these.
I’ve been making these muffins for several months. I cut the sugar in half and the fruit gives the additional sugar. I added a cup each of walnut pieces, golden raisins, and apple pieces (added when the dry and liquid ingredients are partly mixed). Not surprisingly, it takes a bit longer to bake. But I have become quite popular when I share them at work. You made a super recipe. I just added the extra fruit and nuts because, frankly, I’m nut (pun intended) about those foods. I always use foil liners because they make getting the oversize muffins out of the tin easier. And adding the batter plus fruit to the muffin tin makes a heaping muffin tin!! But it cooks just fine. This is one of my favorite recipes.
I love your additions! I’m betting your co-workers absolutely love you. How wonderful that you share with them. Thanks so much for letting me know how much you enjoy the recipe!
Do u think I could sub canned pumpkin for the sweet potatoes? Thanks
Oh yes, the pumpkin would be an excellent substitution. Hope you enjoy these!
Made these muffins today. Delicious! Thank you for posting this wonderful recipe!
Glad you like the muffins, and thanks for letting me know!
this is the best muffin recipe I have made in years. It stays moist through the whole 12 muffins. I did change recipe somewhat that I used just 1/4 cup brown sugar and then 1/4 cup stevia. I will definitely make them often. Thank you so much for the recipe.
Hi Ruth, so glad that you like these muffins. Thanks so much for letting me know!