Vegan Sweet Potato Muffins
These Vegan Sweet Potato Muffins are super moist and fluffy, loaded with nutritional value and are easy to whip up for breakfast, as a snack between main meals, or a lunch box filler for yourself or the kids!
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.
Notes
To make the sweet potato puree:
Preheat the oven to 400F (200C). Bake the sweet potatoes covered in foil paper for 40-45 minutes or until very tender.
Use a food processor, blender, or hand masher to puree.
Nutrition
Serving: 1gCalories: 91kcalCarbohydrates: 21gProtein: 1gSodium: 156mgFiber: 1gSugar: 13g
Tried this recipe?Let us know how it was!