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