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!
Servings: 12 muffins
Calories: 73kcal
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.
- 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.
- 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.
- 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.
Nutrition
Calories: 73kcal | Carbohydrates: 15g | Protein: 1.2g | Fat: 1.6g | Fiber: 2g