Vegan Sweet Potato Muffins
This Vegan Sweet Potato Muffins recipe is super moist and fluffy, loaded with nutritional value and is easy to whip up for breakfast, as a snack between main meals, or as a lunch box filler for yourself or the kids!
When making these easy sweet potato muffins, I started baking my sweet potatoes in advance to cut down on the overall recipe time – it’s a serious game-changer, allowing you to get right to making the muffin batter for a fresh batch of healthy sweet potato muffins in just 30 minutes!
Apart from being oil-free, dairy-free, and low in sugar, these vegan sweet potato cupcakes are also extremely versatile and store well too.
Making Sweet Potato Puree
Cut down on the total recipe time by baking your sweet potatoes in advance of making these scrumptious sweet potato muffins!
To make sweet potato puree simply following these directions:
- Pre-heat your oven to 400F (200C).
- Bake the sweet potatoes covered in foil paper for 40-45 minutes or until very tender.
- Place the sweet potatoes in a blender, food processor, or use a handheld masher to process them into a puree.
Vegan Sweet Potato Muffins Ingredients
The ingredients for these easy sweet potato muffins are all common items you’re sure to have in your pantry already!
- 2 ½ cups mashed sweet potato
- ¾ cup almond milk
- 1 ½ cup all-purpose flour
- ¼ cup white sugar
- ⅓ cup brown sugar + an extra tbsp to sprinkle on top
- 1 tbsp baking powder (replace with 2 tsp of cream of tartar and 1 tsp of baking soda)
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
How to Make Easy Sweet Potato Muffins
Turn the oven to 350F (175C) and prepare a muffin tin with ten muffin liners.
Mix almond milk, vanilla extract, brown and white sugar in a medium bowl. Add mashed sweet potatoes and combine.
Mix flour with baking powder and ground cinnamon. Add them to the wet ingredients. Mix until combined.
Pour the muffins butter into ten muffin liners, fill ¾ of each liner to get medium-sized muffins (as in pictures). If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
Bake the muffins at 350F (175C) for 20 minutes or until an inserted toothpick comes out clean.
Remove the muffins from the oven and let them cool on a cooling rack.
How Should I Store These Egg Free Sweet Potato Muffins
Allow your sweet potato muffins to completely cool on a wire rack before transferring them to an airtight container to be stored at room temperature or in the refrigerator for up to 4-5 days.
It’s best to place a paper towel on the bottom of your muffin container to help absorb any moisture released from the muffins during storage. This will ensure that you don’t end up with soggy muffins on day 2 or 3.
Can I freeze Vegan Sweet Potato Cupcakes?
Absolutely! If you have leftover vegan sweet potato muffins from this recipe and you don’t anticipate finishing them within the week, simply store them in the freezer for up to 2-3 months.
Pro tip: Once the muffins are completely cool, transfer them to a baking tray and flash freeze them for about 2 hours. Once hardened, store them in a reusable Ziploc bag or an airtight container in the freezer.
When ready to eat, thaw overnight in the refrigerator or at room temperature, making sure that you line the base of the container with a paper towel to prevent the muffins from becoming soggy from any released moisture.
Variations on this sweet potato muffin recipe
While I love these easy sweet potato muffins as is, you can certainly adapt them by adding the following to the muffin batter or on top of the batter just before baking:
- Chopped nuts;
- Dried fruit;
- Coconut flakes;
- Chocolate chips; or
- Seeds.
Tips for making sweet potato muffins vegan
- To reheat your stored sweet potato muffins, add them to the oven for a couple of minutes at 350℉ (175C) or reheat them in the microwave for 30-60 seconds.
- If you’d like your muffins to be gluten-free, use 2 cups of a gluten-free flour blend instead of 1 ½ cups of all-purpose flour.
- Yams won’t be a good substitute for sweet potatoes in this recipe since they have a higher starch content which will reduce the moisture in the muffins.
- If you don’t enjoy almond milk, feel free to use another plant-based milk.
- As with any muffin recipe, be careful that you don’t overmix the batter otherwise the muffins could come out tough and chewy instead of fluffy and moist.
- While it’s completely optional, I love sprinkling a little sugar on the top of the muffins before baking – it offers a slight crunch and sweetness as you take your first bite!
- Since this muffin batter is quite moist and sticky, it’s a good idea to use parchment paper muffin cup liners, or reusbale silicone muffin liners.
Other Vegan Sweet Treats to Try:
- Easy Vegan Mug Brownie
- Peanut Butter Cookies
- White Bean & Chocolate Chip Cookies
- Easy Vegan Coconut Macaroons
- Sweet Potato Brownies
Vegan Sweet Potato Muffins
Ingredients
- 2 & 1/2 Cups Sweet Potato Puree
- 3/4 Cup Almond Milk or other plant-based milk
- 1 & 1/2 Cups all-purpose flour
- 1/4 Cup white sugar
- 1/3 Cup brown sugar + an extra tablespoon to sprinkle on top
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- Mix the almond milk, vanilla extract, brown and white sugar in a medium bowl.
- Add sweet potato puree and combine.
- Mix flour with baking powder and ground cinnamon. Add them to the wet ingredients. Mix until combined.
- Pour the muffins butter into ten muffin liners, fill ¾ of each liner to get medium-sized muffins (as in pictures). If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
- Bake the muffins at 350F (175C) for 20 minutes or until an inserted toothpick comes out clean.
- Remove muffins from the oven and let them cool in a cooling rack.
