Sweet Potato Muffins

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These vegan sweet potato muffins are so healthy and delicious because they are packed with nutrient-rich sweet potatoes, which provide natural sweetness and a moist texture. They’re also free from dairy and eggs, making them a wholesome, plant-based treat that’s perfect for breakfast or a snack.

one sweet potato muffin up close and a muffin pan filled with muffins in the 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 like these applesauce vegan muffins and our dairy-free chocolate chip muffins, this is one of the most popular.

Fluffy and moist sweet potato batter swirled with apple sauce, raisins, and cinnamon this recipe makes a dozen muffins that are packed with beta-carotene and fiber. They are a welcome addition to any breakfast! Make ahead of time and freeze for quick breakfasts on the go!

Reasons you will love these muffins

  • Moist and Tender Texture: The sweet potatoes add incredible moisture to these muffins, resulting in a soft and tender crumb without the need for any oil or butter.
  • Packed with Nutrients: Loaded with vitamins, fiber, and antioxidants from sweet potatoes, these muffins are a nutritious treat that supports a healthy diet while satisfying your cravings.
  • Easy and Versatile Recipe: These muffins are quick to make with simple ingredients and can be easily customized with your favorite add-ins like nuts, dried fruits, or spices for a personal touch.

Ingredients you will need

sliced sweet potatoes on baking pan
  • Flour & rising agents- Whole wheat flour provides a nutritious, fiber-rich base for healthy vegan muffins while baking powder and baking soda work together to create a light, fluffy texture. A pinch of salt enhances the flavors, ensuring your muffins are both delicious and wholesome.
  • Sweet potatoes- They also bring a rich flavor and vibrant color to the muffins, enhancing their visual appeal. Additionally, sweet potatoes are packed with vitamins, fiber, and antioxidants, making the muffins more nutritious and satisfying. We have a whole list of healthy, vegan sweet potato recipes on this website.
  • Applesauce- Adding natural sweetness and moisture while reducing the need for added fats or oils. Applesauce helps to keep the muffins tender and moist. If you can’t find it in your local grocery store, try making your own applesauce with our recipe.
  • Plant Milk- To keep this recipe dairy-free, we use almond milk, and other options include soy milk, oat milk, and others. We have a great guide on how to make your own cashew milk that is super simple.
  • Vinegar- Adding vinegar to vegan muffins helps activate the baking soda, creating a chemical reaction that produces carbon dioxide bubbles. This reaction helps the muffins rise and results in a light, fluffy texture.
  • Sweetener- My preference is brown sugar, but other options could include date sugar, maple sugar, or pure cane sugar.

How to make sweet potato muffins

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

peeled sweet potatos in glass bowl with cutting board in background

STEP #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.

This recipe is excellent for leftover cooked sweet potatoes that you might already have on hand.

flour and dry ingredients for muffins in large blue bowl with whisk

STEP #2: 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.

sweet potato muffin batter in stainless bowl with potato masher on white background

STEP #3: Once 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.

muffin batter in large blue bowl with ice cream scoop on white background

STEP #4: 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!

sweet potato muffin on brown bag with pan of muffins in background

STEP #5: 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.

This recipe was adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard.  

Frequently Asked Questions

Can I use canned sweet potatoes for vegan oil-free sweet potato muffins?

Yes, you can use canned sweet potatoes as a convenient alternative to fresh sweet potatoes. Just ensure you use plain, unsweetened canned sweet potatoes and drain any excess liquid before adding them to your muffin batter.

How do I ensure my vegan oil-free sweet potato muffins are moist?

To ensure your muffins are moist, use well-cooked, mashed sweet potatoes and avoid overmixing the batter. Adding a bit of plant-based milk or applesauce can also help maintain moisture while keeping the recipe oil-free.

Are these muffins gluten-free?

These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.

How long will they last?

Store vegan oil-free sweet potato muffins in an airtight container at room temperature for up to 3-4 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. Reheat before serving to restore their freshness.

vegan sweet potato muffins stacked on blue plate with coffee in background

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vegan sweet potato muffins stacked on blue plate with coffee in background
4.57 from 78 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.
  • Preheat oven to 350°F.
  • Combine all of the dry ingredients in a large mixing bowl 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 wet ingredients: 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.

Video

Notes

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
  1. Sweet potatoes- You can use canned sweet potatoes as a convenient alternative to fresh sweet potatoes. Just ensure you use plain, unsweetened canned sweet potatoes and drain any excess liquid before adding them to your muffin batter.
  2. Make them gluten-free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
  3. Prepare ahead- Make these muffins ahead of time to have a quick healthy breakfast to eat on the go during the week. 
  4. 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.

 

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.

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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…

66 Comments

  1. 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!

  2. Oh baby, these turned out SO much better than the last time I made muffins with mashed sweet potatoes. I didn’t have apple sauce but had one old apple in the crisper drawer so chopped up fine. Also I reconstitue raisins in hot coffee then squeeze out some of the coffee. Mixed it all together and let sit in the fridge for an hour. Also added 2 small handfuls choc chips and these are to die for! THANKS, saving your recipe! PS I added ground flax seed too.

  3. I really enjoy using this recipe regularly. I use oat flour in place of wheat, & 1/2 cup date syrup or molasses vs sugar. I use soy milk but half of what the recipe calls for and double the walnuts. No raisins – I used mulberries the first time and they made it too sweet for my liking. Thank you for the wonderful & healthy recipe!

  4. Great recipe ; ) Have made these several times over the past few months they always turn out great even if i do deviate from the recipe somewhat. I have used pumpkin, carrots, butternut squash in place of the sweet potatoes all turned out great. This time when i made them i used some Grandma’s Molasses and added some powdered ginger which of course gave them a slight gingerbread flavor but not to much. Also added a couple of flax eggs for extra omega 3’s. Seems like this is one of those recipes that don’t ever turn out bad no matter what you change ; )

  5. Hi Terri, I have tried this recipe and it’s awesome! I recently discovered applesauce gives me acid reflux and wonder what would be a suitable substitute for it in baking?
    I have tried and enjoyed many of your recipes. Your site has been so helpful. Thank-you!

  6. I can’t wait to make these! I’ll be using GF flour so my sister can eat them, too. One question, do you think I could leave out the sugar completely? I was thinking with the sweet potatoes and applesauce they might be sweet enough? Thank you!

    1. Hi Fily- I personally don’t think they would be sweet enough without some kind of sweetener. Maybe you could sub out the sugar for maple syrup. I hope you and your sister enjoy these!

  7. These are delicious and freeze well. I’ve also substituted the sweet potato with butternut squash from our garden, and they are delicious as well!

  8. Can I use 1/2-cup maple syrup instead of sugar or date paste and reduce the amount of milk by 1/2-cup to accommodate the extra liquid?

    1. Hi Clarissa- I think maple syrup would be a great substitution. Reducing the milk would be a good idea. If you see that 1/2 cup isn’t enough to keep that batter nice and moist, just add another splash.

  9. Does anyone know of another option to wheat flour? I need to be gluten free and I have a problem with almonds as well, so almond flour is out too. Thanks!

  10. I made these today, and they are very good! However, I followed the recipe exactly, and I had enough batter for eighteen full size muffins, not twelve. I also had to bake them for almost 45 minutes! Why so different from the recipe stats?

    1. Hi Marie- Those are good questions. I can usually get up to 15 muffins from the batter, depending on how full I fill the cups. I’m not sure about the difference in cooking time. Oven temperatures vary is my only guess. Glad you liked the recipe!

      1. Thsnks for the reply. They were delicious, and even better the next day! I will definitely make them again!

  11. Can I use canned pumpkin in place of sweet potato. Or do you have a vegan pumpkin muffin or pumpkin bread recipe. I have several large cans I need to use up. Thank you

  12. I made these and brought some to my parents today (Easter). They are delicious!! My parents were so happy. They want more! These will definitely be in my recipe rotation. Thank you ?

4.57 from 78 votes (68 ratings without comment)

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