Healthy Baked Breakfast Hash-browns
Healthy Baked Breakfast Hash-browns

 

Healthy Baked Breakfast Hash-browns

I have a few key memories from my childhood: Splashing around in the backyard pool with my brother, cuddling with my dog for hours on end, and grabbing hash browns from our local McDonald’s with my Dad every single weekend. Gosh…just smelling hash browns takes me back in time.

Nowadays, McDonald’s isn’t on the menu anymore, but I still do love some good ol’ hash browns. These here are a healthy version of the McD’s famous hash browns and I do hope you like them. They are oil free, so they will not have that greasy (albeit yummy) texture/taste, but they still fill me with lots of warmth, tastiness, and my arteries are thankful for the homemade version! Give it a try and let me know how you like it!

Healthy Baked Breakfast Hash-browns
 

Love these Healthy Baked Breakfast Hash-browns? Check out these other amazing treats!

 

Goji Berry and Mixed Nut Energy Balls

Vegan Carrot Cake Bites

Cranberry Vanilla Energy Bites

 

What you will need for these Healthy Baked Breakfast Hash-browns

Ingredients Required:

Potatoes

Onions

Garlic Powder

Dried Oregano

Paprika Powder

Sea Salt

Healthy Baked Breakfast Hash-browns

Healthy Baked Breakfast Hash-browns

Craving some good ol' hashbrowns? Give these baked ones a try!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: beginner friendly
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 100kcal

Ingredients

  • 1 lb potatoes (yukon, idaho, russet) peeled and grated
  • 1 onion diced
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika powder
  • Pinch sea salt

Instructions

  • Preheat oven to 350F/175C.
  • Scrub the potatoes. If you wish, peel them before grating. Grate the potatoes directly into a large bowl lined with a kitchen towel.
  • Allow the grated potato to sit in the kitchen towel for 10 minutes. Come back and squeeze out all of the excess juice out.
  • Pour the potatoes back into the bowl. There should be starch sticking to the kitchen towel from squeezing - be sure to scrape that back into the potatoes. This will help the potatoes to stick!
  • Add the seasonings and gently toss together.
  • Line a baking sheet with parchment paper and loosely scoop out the mixture with a spoon or using your fingers. You do not want to flatten or squish the potatoes. Lay them gently onto the baking sheet and lightly form with your fingers or a utensil. Keeping the potatoes loose will help them to cook much better - but be sure to form the mixture into a circle or oval to avoid burning edges.
  • Bake for 20 minutes. Fip over and bake for an additional 15-20. Enjoy!

Notes

**I love to serve these with ketchup, hummus, avocado, or even grilled veggies
***If there is no starch in the kitchen towel, you could opt to add in 1 tbsp of corn starch or flour to the mixture.

Nutrition

Calories: 100kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 518mg | Fiber: 3g | Sugar: 2g | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

  • The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Compostable Parchment Paper

Vonuva Plant Based Wax Wraps

  • Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plant based wax wraps

Plastic-Free Glass Containers

  • Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

glass Tupperware

 

 

Find more healthy vegan recipes like these Healthy Baked Breakfast Hash-brownswhen you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.


Vegan Meal Plans

Check out our membership here!

 

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Super Simple Vegan Parfait
Super Simple Vegan Parfait

Super Simple Vegan Parfait

Looking for a super simple yet delicious breakfast that comes together in about 5 minutes with just a food processor and a spoon? You have come to the right place!

I have always been a huge lover of parfaits. Typically, I would buy a bag of granola to make it, but for over 5 years now I have become quite addicted to raw granola. The term is coined “Rawnola” by the infamous Loni Jane (we adore her) and I just know you all will love her take on granola as well. Three ingredients is all it takes to whip up a yummy raw granola. Make a big batch and enjoy this for the entire week!

Super Simple Vegan Parfait
 

Love this Super Simple Vegan Parfait? Check out these other amazing treats!

Goji Berry and Mixed Nut Energy Balls

Vegan Carrot Cake Bites

Cranberry Vanilla Energy Bites

 

In search of a Food Processor to make all of your vegan dessert dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

 

What you will need for this Super Simple Vegan Parfait

Ingredients Required:

Rolled Oats

Medjool Dates

Hemp Hearts

Non-Dairy Yogurt

Berries

 

Super Simple Vegan Parfait

Super Simple Vegan Parfait

Just a few ingredients and you are on your way to a delicious vegan parfait!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy vegan snack, kid friendly
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Calories: 385kcal

Ingredients

  • 1 cup rolled oats
  • 1 cup medjool dates pitted and packed
  • 1/4 cup hemp hearts
  • 1 cup non-dairy yogurt Sweetened or Unsweetened
  • Fresh or Frozen Berries

Instructions

  • Remove the pits from the medjool dates and add to a food processor with the rolled oats and hemp hearts. Process until well combined and a bit sticky. This will be your raw granola. Feel free to add in any extras that you wish: Nuts/seeds/dried fruit/chocolate.
  • Grab 2-3 glass jars and begin to layer: A scoop of yogurt, a scoop of rawnola, and a scoop of berries. Repeat and end with berries on top. Enjoy!

Notes

**Any yogurt will do: I personally love kite hill! 
**The raw granola recipe comes from Loni Jane and she has several others to try out. We love her!
 
**We do not have many options for vegan yogurts where we live, but we are lucky enough to have the Joya brand and Kite Hill. Both are delicious in this recipe.
 
?For some other yogurt options, we have heard great things about these:
- Oatly Yogurt
- Forager Yogurt
- Nancy's Plain Yogurt
- Lavva Yogurt
- Ripple Yogurt
- So Delicious
 
You can opt to make your own vegan yogurt as well:
 
?Coconut Yogurt
 
Ingredients:
 
1 can (400 mL) of full fat coconut milk
1–2 vegan probiotic capsules
1–2 teaspoons of vanilla extract
Directions:
 
Blend coconut milk and vanilla until smooth. Open the probiotic capsule(s) and gently mix in. Allow it to thicken in the refrigerator and store for up to 5 days.
 
?Tofu Yogurt
 
Ingredients:
 
1/2 cup (60 grams) of raw unsalted cashews
12 ounces (340 grams) of silken tofu
1 tablespoon (15 mL) of lemon juice
1–2 vegan probiotic capsules
Optional: 2 cups of your favorite berries
 
Directions:
 
Blend all ingredients, except the probiotic capsule(s), until smooth. Then sprinkle in the contents of the capsule(s) and gently stir. Let it thicken in the fridge and keep for up to 5 days.

Nutrition

Calories: 385kcal | Carbohydrates: 64g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 439mg | Fiber: 7g | Sugar: 37g | Vitamin A: 159IU | Vitamin C: 10mg | Calcium: 168mg | Iron: 4mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper

The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps

Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware

Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

 

 

Find more healthy vegan recipes like these Super Simple Vegan Parfaits when you join The WonderMamas Meal Plan Membership!

 

Check out our meal plans here!

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Vegan Blender Pancakes
5-Minute Vegan Blender Pancakes (No Oil/WFPB)

Vegan Blender Pancakes in just 5 Minutes!

Tired of eating oatmeal every morning? Why not turn your oats into delicious (and nutritious) Vegan Blender Pancakes instead?!

It really is this simple. You just need to add two extra ingredients: Baking powder and sea salt. The baking powder will turn the blended mixture into a fluffy pancake that you can then pair with sliced banana, maple syrup, and crushed nuts for an epic breakfast. Woohoo!

Vegan Blender Pancakes

Love these Vegan Blender Pancakes? Check out these other amazing treats!

 

Super Simple Breakfast Squares

Breakfast Sweet Potato Muffins

Chocolate Nut Butter Overnight Oats

In search of a High Speed Blender to make all your pancake/smoothie/dessert dreams come true? Here are our top 3 picks:

Our Current Blender: The Vitamix Explorian Blender
  • It took me 3 years to choose this blender haha. I’m not even joking. I was so afraid of the price. So, instead, I purchased two other blenders in those 3 years that, low and behold, BROKE. The plant based lifestyle will wreak havoc on most blenders so you must choose a high quality one with a WARRANTY. The Explorian is one of the most inexpensive vitamix options but it still works great. I use it multiple times a day, every single day, and all of the recipes are from this beauty! Check out deals around Black Friday – you can usually snag one of these for under 200USD. For my European followers: Get ready to pay MORE than North America. I’m not sure why, but vitamix in Europe is double the price (which is actually more than double because we pay in euros/pounds/etc).

Vitamix Blender
 

Blendtec Classic Fit Blender
  • I have never owned a Blendtec, but I did live with someone who had one and it was pretty amazing. Never understood why it didn’t come with a tamper (?) but it does work beautifully. I am pretty biased with my years of experience with the vitamix over the Blendtec, but the price point is fantastic and there are TONS of videos out there comparing the two.

Blendtec
 

Nutri Ninja
  • I had a Ninja blender for years and years before I found the plant based lifestyle (or it found me). Prior to going plant based, I loved to make smoothies on a daily basis (still do today!). However, my smoothies were much *kinder* to the blender than today. While having owned both, I could just (and never would) compare a Ninja to a Vitamix – the difference is staggering. However, if you are just looking to blend up some oats, make light smoothies, or create epic dressings? Then go ahead and choose this one!

Ninja Bullet

What you will need for these Vegan Blender Pancakes

Ingredients Required:

Non-dairy Milk (I used an organic vanilla soy)

Rolled Oats (I chose to use GF Organic)

Peanut Butter (All Natural)

Chia Seeds

Baking Powder

Sea Salt

Fun Options to Add In!

Maple Syrup

Banana

Cinnamon

Nutmeg

Chocolate Chips

Crushed Nuts

Vegan Blender Pancakes

5-Minute Vegan Blender Pancakes

This is one of my all-time favorite pancake recipes. The kids love, I love it, and it's super filling, nutritious, and delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: beginner friendly, Budget Friendly, kid approved
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 273kcal

Ingredients

  • 1.5 cups Non-Dairy Milk I used organic vanilla soy milk
  • 2 cups Rolled Oats
  • 1 banana ripe
  • 2 tbsp peanut butter Any nut/seed butter will do. Well stirred.
  • 1 tsp chia seeds
  • 1 tsp baking powder
  • Pinch sea salt

Options

Instructions

  • Prep and heat your skillet to medium-high heat.
  • Add the rolled oats to the blender and blend until a flour is formed. Add in the rest of the ingredients and blend until smooth. If needed, add a splash more of the non-dairy milk.
  • Test your skillet. Place a drop of water in the skillet. If it sizzles, you are ready to make some pancakes! Bring the heat slightly down (Still above medium but not so high).
  • Pour 1/4-1/2 cup of the mixture into the skillet. If using chocolate chips, add those now - just sprinkle them over. After 3 minutes (you will start to see some bubbles), flip and heat on the other side for 2 extra minutes. Repeat.
  • Serve with maple syrup, sliced banana, and crushed nuts if you wish. Enjoy!

Notes

*Please be cautious of the temperature and time for the pancakes. Some skillets heat quicker than others, and some require different temperatures for the perfect pancakes. Lower the heat if needed.
**Any nut/seed butter will do.
***No additional sugar is added to the pancake recipe for personal preference. If you wish to add maple syrup or brown sugar, I would opt for 1/4 cup. 

Nutrition

Calories: 273kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 85mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 209mg | Iron: 3mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like these Super Simple Vegan Pancakes when you join The WonderMamas Meal Plan Membership!

 

Check out our meal plans here!

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Super Simple Vegan Breakfast Squares
Super Simple Vegan Breakfast Squares

Super Simple Vegan Breakfast Squares!

Are you ready to try one of the boys favourite breakfast recipes?! These super simple vegan breakfast bars have been a hit for quite some time and I am so thrilled to finally have taken some photos to share this recipe!

The boys call this recipe “chocolate cake” and request it almost every single morning (and night haha). It comes together extremely quickly and takes just a few pantry staples. Enjoy!

These delicious vegan breakfast bars will come together in under 20 minutes with minimal ingredients that you already likely have stocked up in your kitchen. 

Super Simple Vegan Breakfast Squares

Alessandro is posing with a freshly baked batch of his favourite bars! I like to add a small handful of vegan chocolate chips and crushed walnuts to these. I have also played around with nut/seed butter, pecans, sunflower seeds, chia seeds, hemp hearts, and fruit! They ALL worked.

I would love to know how these breakfast bars turned out for you and your own family! Feel free to share this Pinterest pin or blog post with any of your friends and family who you think would love to try them out 🙂

Feel free to tag us on Instagram via #veganwondermamas or even join our facebook page here and share your photos with the community!

Super Simple Vegan Breakfast Squares

 

What you will need for these Super Simple Vegan Breakfast Squares

Ingredients Required:

Rolled Oats

Flour

Bananas

Applesauce

Apple cider vinegar

Baking powder

Vanilla extract

Maple Syrup

 

Super Simple Vegan Breakfast Squares

Super Simple Vegan Breakfast Squares

These will be your new favorite breakfast recipe!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: beginner friendly, Budget Friendly, easy breakfast
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 squares
Calories: 162kcal

Ingredients

  • 1 banana mashed
  • 1.5 cups non-dairy milk
  • 1.5 cups rolled oats
  • 1.5 cups flour
  • .5 cups apple sauce
  • 3-5 tbsp maple syrup Can substitute for brown sugar or any sugar of choice.
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp flax seed meal + 2.5 tbsp water (optional but I love the nutritonal value of flaxmeal)
  • 1.5 tsp baking powder
  • Pinch Sea salt
  • 1 tsp vanilla extract
  • 4 tbsp chocolate chips or nuts/seeds

Instructions

  • Preheat oven to 375F/190C. Line a baking sheet with parchment paper OR prep a large sized rectangular baking dish (15x10). You an also opt to use two smaller sized baking dishes. Just be sure to prep whatever you choose to use so the bars do not stick.
  • Grab a mixing bowl and begin to mash the banana until smooth. Stir in the non-dairy milk, apple sauce, apple cider vinegar, and vanilla extract and mix until smooth.
  • Stir in the remaining ingredients, including the chocolate or nuts/seeds and mix well. Pour into the baking dish or right onto a baking sheet lined with parchment paper and even out with a spatula.
  • Bake between 12-16 minutes. To check when the squares are done, simply insert a toothpick or sharp knife and remove. If it is clean with just a hint of moisture, then you are good to go. If the squares are not yet finised at the 16 minute mark, bring the heat up to 400F/200C for just a couple of minutes.
  • Let cool for 10 minutes before slicing and serving. I love to serve these with a drizzle of maple syrup, sliced berries, sliced bananas, crushed nuts, or even coconut shavings.

Notes

**I have yet to try blended up medjool dates with this one but if I was going to, I would add all of the wet ingredients PLUS the medjool dates into a food processor and blend until smooth. Then I would follow the recipe as stated. I'm sure this would be amazing!

Nutrition

Calories: 162kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg

 

Find more breakfast recipes below:

Our top 3 favourite overnight oat recipes!

Vegan Sweet Potato Muffins

Super Simple Vegan Pancakes

5 Ingredient Vegan Banana Bread

 

Benefits of…

Oats

  • Balanced nutritional profile with plenty of vitamins, minerals and antioxidants including manganese, phosphorous, magnesium, copper, iron and zinc.
  • Great source of carbs, protein and fiber to keep your body energized and satisfied.
  • Known to reduce blood pressure with the help of the antioxidant Avenanthramides.

Flax Seed

  • Flaxseed is an excellent source of omega-3! We love to include in baking, smoothies and oatmeal recipes. 1 tablespoon of flaxseed will give you a healthy dose of 1.3 grams of protein, fiber, B vitamins and, of course, omega-3 fatty acids! 

Child smiling with food

Find more healthy vegan recipes like these Super Simple Vegan Breakfast Bars when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

 

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vegan sweet potato muffins
Vegan Sweet Potato Muffins

Super Simple and Delicious Vegan Sweet Potato Muffins

These sweet potato muffins have been causing quite a stir on our social media pages lately haha. My children are head over heels in love with these! Every time they see mommy mashing up a sweet potato, they know that some yummy muffins are coming.

Is there anything cuter than two little humans singing “do you know the muffin man?” while whipping up some homemade vegan sweet potato muffins? I think not! And what’s even better, as soon as they are ready to eat, the kids just come running! The muffins are THAT good. Picky eater approved!

These delicious vegan sweet potato muffins will come together with minimal ingredients that you already likely have stocked up in your pantry!
Let’s get started!

 

vegan sweet potato muffins

 

The boys were waiting for these vegan sweet potato muffins to cook with their oven mitts on and everything, it was adorable!

The first thing that you will need to do is to cook the sweet potato until tender. You can do this three different ways:

Baking, steaming, or microwaving!

Baking:

200C/400F. If baking, feel free to bake whole with the skin or peeled and diced. For the whole potato, simply place on a baking sheet, poke a few holes in them, and bake for approximately 40 minutes until fork tender. For the diced potato, simply line up on a baking sheet and bake for about 20 minutes until fork tender.

Steaming:

Feel free to steam whole or sliced. If steaming whole, you will need about 25-30 minutes. If steaming diced, you will need about 15 minutes.

Microwaving:

Keep the sweet potato whole and do not dice up. Wash your sweet potatoes thoroughly and poke holes in them. Microwave them for five minutes on high heat and let them sit for a minute or two. Poke them gently with a fork and, if they’re not cooked through, cook them on high for one minute at a time until soft.

Once the sweet potato is fork tender, you are ready to get baking!

vegan sweet potato muffins

Feel free to add anything you wish to these muffins as well. Nuts, seeds, chocolate chips, dried fruit, and even coconut work beautifully in this recipe. I love to add just a few chocolate chips to the top of each muffin and press them in with the back of a spoon.

This makes every first bite just heavenly!

What you will need to make these vegan sweet potato muffins…

Ingredients Required:

Sweet Potatoes

Non-dairy milk

Flour

Baking Powder

Cinnamon

Brown Sugar

Sea Salt

Walnuts (can omit or sub for any nut/seed)

vegan sweet potato muffins

Vegan Sweet Potato Muffins

These will be your new favorite breakfast muffin!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: beginner friendly, Budget Friendly, easy breakfast
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 99kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups sweet potatoes peeled and diced (Roughly 1 1/4 cups of MASHED sweet potatoes)
  • 3/4 cup non-dairy milk
  • 1/3 cup walnuts
  • 1/3 cup brown sugar start with this amount and adjust
  • 1.5 cups whole wheat or all purpose flour
  • 3 TSP baking powder
  • 1 TSP cinnamon powder
  • 1 TSP vanilla extract
  • Pinch of sea salt

Instructions

  • Either steam, bake or microwave the sweet potatoes until fork tender. Check the notes for detailed instructions*
  • Let cool and then pop into the food processor with the non-dairy milk and vanilla. Process until smooth.
  • Preheat oven to 350F/175C. Prep muffin tin if needed.
  • Toss in remaining ingredients and pulse 5-6 times until well combined. Using a spatula, mix the last remaining bits of flour that need to be stirred in and then taste test. **You can also move all of the ingredients over to a separate bowl and stir until well mixed. This will depend on how big your food processor is, if the blade is removable, and your preference!
  • Taste adjust as you see fit.
  • Pour directly into the muffin tin. If you would like to add in some chocolate chips on the top, add just about 4-5 and then push them in slightly with a spoon or with the tip of your finger.
  • Bake for 25-30 minutes until a toothpick or sharp knife comes out clean. Let cool and serve!

Notes

*The first thing that you will need to do is to cook the sweet potato until tender. You can do this three different ways: Baking, steaming, or microwaving!
Baking200C/400F. If baking, feel free to bake whole with the skin or peel and diced. For the whole potato, simply place on a baking sheet, poke a few holes in them, and bake for approximately 40 minutes until fork tender. For the diced potato, simply line up on a baking sheet and bake for about 20 minutes until fork tender.
Steaming:Feel free to steam whole or sliced. If steaming whole, you will need about 25-30 minutes. If steaming diced, you will need about 15 minutes.
Microwaving:Keep the sweet potato whole and do not dice up. Wash your sweet potatoes thoroughly and poke holes in them. Microwave them for five minutes on high heat and let them sit for a minute or two. Poke them gently with a fork and, if they’re not cooked through, cook them on high for one minute at a time until soft.
**If using whole cooked sweet potato, you will use about 1 1/4 cup of PACKED mashed sweet potato
***Tip: if you happen to use too much sweet potato, you will notice that the inside of the muffins become a bit "mushy". It's cool. Just pop these in the fridge overnight and they will be perfectly fine in the morning.

Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 260mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3203IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

Find more amazing posts below:

What My Vegan Children Eat: Guide for New Mamas

Vegan Kid Recipes: 7 Recipes under 20 minutes!

Overnight Oats: Our Top 3 Family Favourites!

 

Benefits of…

Sweet Potatoes

  • A rich source of fiber which promotes a healthy digestive system.
  • Contains many vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.
  • High in an antioxidant known as beta-carotene, which converts to vitamin A once consumed!

Walnuts

  • A rich source of fiber which promotes a healthy digestive system.
  • Great source of Omega-3’s. Woohoo! 2.5 grams per 1 ounce.
  • The polyphenols in walnuts can help fight this oxidative stress and inflammation!
  • It contains many vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.
  • High in antioxidants. The highest of any other nut!

vegan sweet potato muffins

Find more healthy vegan recipes like these Vegan Sweet Potato Muffins when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

 

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perfect vegan cranberry muffins
The Perfect Vegan Cranberry Muffins

The Perfect Vegan Cranberry Muffins

Jump to Recipe

There’s nothing worse than getting all of your ingredients together for a DELICIOUS looking recipe only to finish 45 minutes later (because baking with kids is hard enough already, let alone when they want to help every step of the way) and take a bite into the driest, most disgusting muffins ever.

Healthy food doesn’t have to suck. I promise. At least….not with these Perfect Vegan Cranberry Muffins!

The moisture in this recipe comes from good ol’ soy/coconut or whatever non-dairy type of yogurt you choose. I really like a vanilla soy yogurt in this recipe but you can use any unsweetened yogurt as well. This will make the muffins absolutely delicious.

Moist Vegan Cranberry Muffins

I am a big fan of “less is more” in recipes but I do regret not adding in more cranberries to these lovely ladies. Next time I will add in another handful!

 

If you are not a big cranberry fan, you can opt to substitute for anything else your heart desires. Chocolate works every single time (or you can do both), nuts, seeds, raisins, or even fresh berries like blueberries, strawberries, raspberries or even black berries. The options are endless.

 

Moist Vegan Cranberry Muffins

The Perfect Vegan Cranberry Muffins

These are the perfect breakfast or dessert choice for the entire family!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy breakfast, kid approved, vegan snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 128kcal

Ingredients

  • 1 cup all purpose flour
  • 1 cup rolled oats blended into a flour
  • 1/2 cup coconut shreds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dried cranberries
  • 1 cup vanilla vegan yogurt
  • 1/3 cup non-dairy milk sweetened or unsweetened
  • 1/2 cup maple syrup

Instructions

  • Preheat oven to 350F/175C.
  • You will need two bowls: One for the wet ingredients and one for the dry ingredients. Once each are well mixed, go ahead and add the wet to the dry and mix again.
  • Fill the muffin pan with the mixture. I like to use a silicone muffin pan to avoid using oils or parchment paper. If using a traditional muffin pan, be sure to grease or line with parchment paper.
  • Bake for 20 minutes. Let sit for 5-10 minutes before serving.

Notes

**These will last in the refrigerator for 5 days. 
**This recipe was inspired by the AMAZING Dianne Wenz from Diane's Vegan Kitchen. Try her recipe....it'll blow your socks off. 

Nutrition

Calories: 128kcal | Carbohydrates: 25.62g | Protein: 4.04g | Fat: 1.1g | Saturated Fat: 0.33g | Cholesterol: 1.09mg | Sodium: 107.57mg | Potassium: 142.34mg | Fiber: 1.18g | Sugar: 11.24g | Vitamin A: 36.69IU | Vitamin C: 0.47mg | Calcium: 79.79mg | Iron: 0.87mg

If you dig this recipe, check out these other ones!

 

Moist Vegan Cranberry Muffins

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Easy Tofu Scramble
Easy Vegan Tofu Scramble; Moist, Fluffy and Delicious!

Easy Vegan Tofu Scramble

Sunday mornings are pretty special around here; it’s usually the one day a week that Martin has off from work. As many of you already know, he is a police officer in our little Italian town and he works very hard; always running around trying to save a cat from a tree or helping an old nun cross the street (haha – ok, this only happens SOMETIMES).

When his alarm goes off in the early mornings, the boys and I do not even notice. He carefully and quietly slips out of the bed and proceeds to get ready for work at 6 a.m. Each morning he tiptoes back into the room, fully clothed in his uniform, to give each one of us a kiss on the forehead before heading out for the day.

By the time the afternoon comes, I have already heard “Daddy” over a million times and all three of us are anxious for him to come home and give us all of his love.

And he does….every single time.

So, of course, when that one day a week comes when there’s no alarm, no tiptoeing and no slipping out….we make it special. The boys and I gather around the stove (each one of us with a wooden spoon in hand) and make Daddy his favorite breakfast of all time…

The Easy Vegan Tofu Scramble

Easy Vegan Tofu Scramble

I have tried many tofu scrambles in my life….and this one is the BEST.

 

Benefits of Tofu and Turmeric

Tofu: Don’t let the rumors get you down, tofu is amazing!

  • An excellent source of iron, calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
  • Tofu is a good source of protein and contains all nine essential amino acids.
  • It contains a very small amount of fat, but a large amount of protein. Furthermore, it has very low levels of sodium and almost no cholesterol.
  • The health benefits of tofu include its ability to help lower cholesterol levels, prevent anemia and manage weight, among others.
  • The organic compounds in tofu, namely isoflavones, are instrumental in managing the symptoms of menopause in women.
  • Tofu has also been associated with a reduction in breast, lung, and prostate cancer.
  • To be honest, I could go on forever here. You can check out more information on the benefits of tofu here!

Turmeric

  • Turmeric may be the most effective nutritional supplement in existence!
  • Curcumin…
    • is the main active ingredient in turmeric.
    • It has powerful anti-inflammatory effects and is a very strong antioxidant.
    • Can suppress many molecules known to play major roles in inflammation.
    • Boosts levels of the brain hormone BDNF, which increases the growth of new neurons and fights various degenerative processes in your brain.
  • So many additional benefits that you will just have to feel for yourself!!
  • **Always pair turmeric with a pinch of black pepper for the best nutritional boost.

So now that we have talked about some of our amazing ingredients, let’s get cook’n!

P.s. If you are curious what a tofu press looks like, here is a great one from Amazon. Now, before you go and purchase one, be sure you actually need it. Many tofu brands now press their tofu before selling (you will be able to tell once you open the package and feel the tofu in your hand). Every single tofu package that I have tried in Europe has already been pressed. However, I absolutely needed a tofu press when living in Chicago and Hawaii!

EZ Tofu Press

 

Easy Tofu Scramble

Easy Vegan Tofu Scramble

This is one of our absolute favorite recipes to have every Sunday morning!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy, family friendly, quick
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 92kcal

Ingredients

  • 8-12 oz firm tofu if not pressed, be sure to squeeze out all the liquid you can and press for a minimum of 15 minutes
  • 3 tbsp nutritional yeast
  • 1/2-1 tsp turmeric powder
  • ¼-1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • 2-3 tbsp unsweetened non-dairy milk

To serve

  • Toast with Jam
  • 1 cup berries
  • Sliced avocados
  • Sliced tomatoes

Instructions

  • Open the tofu package. If it is not firm in your hand then you need to drain the liquid via pressing. If it is firm, go ahead and begin to crumble the tofu with your hands into a skillet.
  • Heat the skillet to medium-high heat and allow the tofu to heat up for 2-3 minutes. Add in the non-dairy milk, nutritional yeast, and seasonings. Mix well.
  • Heat the scramble until the tofu begins to brown just slightly. Taste test and adjust. I like to add in another splash of non-dairy milk if it needs more moisture.
  • Serve as you would with scrambled eggs: I like to go with toast and jam/jelly, a handful of berries, sliced avocados and sliced tomatoes.
  • Kids: Children LOVE this scramble. As do adults; it’s delicious!

Nutrition

Calories: 92kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 142mg | Fiber: 3g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

p.s. If you dig this recipe, try out these other hits!

 

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Chickpea Scramble
Chickpea Scramble; Vegan, Delicious and Oh So Simple!

Chickpea Scramble

Throwback Time! I was going through our hard drive today while the boys took a nap and I came across one of the very first videos we ever created for WonderMamas! This was back when WonderMamas was more of a fitness page vs nutrition page; I was torn between my two loves of working out and cooking and could not decide which one to pursue!

Luckily, as always (haha), food won the battle and now here we are! 2 years later and I could not be happier with my decision. Fitness is fabulous but cooking will always be my number one lady:).

chickpea scramble

This chickpea scramble is probably one of the easiest and yet most underappreciated recipes out there in the vegan world.

You will hardly hear anyone talk about it and it is such a shame! Once the onions and garlic are sauteed, the scrambled comes together in under a minute. Talk about a perfect breakfast!

The taste is quite yummy; the scramble really takes on the flavors of the vegetable broth, paprika, chili powder, and turmeric very well. You can play around with any spices you like – maybe even try some nutritional yeast?! Ooooh, I think we will try that next!

I do hope you enjoy this amazingly simple recipe!

p.s. If you like this recipe, you may also want to try: 

Overnight Oats 3 Ways! Our family favorites

Super Simple Waffles: Kid Approved

Chickpea Scramble

Chickpea Scramble

This is one of our very first vegan recipes and it has been a family favorite since the very beginning!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy, easy vegan pasta, quick
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 137kcal

Ingredients

  • 1 red onion
  • 2 cloves garlic minced
  • 1/2 cup dried chickpeas/garbanzo beans blended down into flour
  • ¾ cup vegetable broth
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp turmeric
  • Pinch of Sea salt and pepper

To serve

  • 1 ripe avocado
  • 4 pieces of bread toasted
  • Extra veggies

Instructions

  • Start by blending the dry beans into flour in a high speed blender.
  • Heat a skillet to medium-high heat and add in ¼ cup water and the diced onion and minced garlic. Saute for 4-5 minutes until soft and then add the veggie broth. Once the broth begins to bubble, pour in the chickpea flour and mix very well. Add the spices and, if needed, a splash of water if there are still dry spots.
  • Allow the scramble to brown a bit before removing from heat. Add a pinch of sea salt and black pepper.
  • Serve with toast, avocado slices and any other veggies you would like!

Video

Nutrition

Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 370mg | Fiber: 6g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg

**This post may contain affiliate links to the products listed. As always, we only recommend products that we trust and use in our own home. Sending you lots of love, Mamas!**

chickpea scramble

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