Our recipe is very easy to make, with 10 simple pantry ingredients. In less than 30 minutes, you can make the best sweet potato muffins. Check out our best plant-based dessert recipes!
Ingredients
Instructions
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Sweet potatoes do a great job at holding the muffins together; they keep them moist for days and confer a pleasantly sweet and earthy taste.We spice the muffins with cinnamon, nutmeg, and vanilla extract to make us feel cozy and warm, and add a handful of crushed walnuts for crunch and a delectable nutty flavor.Our sweet potato muffins are perfect as a quick breakfast on the go, a mid-morning snack, and a sweet afternoon treat during the holidays with a cup of tea.Let’s see how to make them in less than 30 minutes with 10 simple ingredients! If you have leftover sweet potato puree or mash, you can use that too, as long as it’s not too watery and is sweet, not savory. You can substitute pumpkin or carrots for sweet potatoes. Note: in the USA, sweet potatoes are often incorrectly labeled yams in supermarkets, so you might find them under that name.
Flour
We use all-purpose flour. For gluten-free sweet potato muffins, use gluten-free 1 to 1 baking flour. To increase the fiber content of the muffins, you can substitute 1/2 cup of oat flour, almond flour, or whole wheat flour for 1/2 cup of all-purpose flour.
Sugar
We use organic brown sugar, but other granulated sugar works, including coconut sugar, palm sugar, and white sugar. We haven’t tried syrups such as maple syrup or agave syrup.
Oil
We use oil to replace butter in this recipe. Our oil of choice is canola oil; however, any other vegetable oil would work. Olive oil and coconut oil work too; however, they will make the sweet potato muffins a little heavier. You can substitute dairy-free or vegan butter for the oil if you like. To do so, multiply our oil quantity by 1.30.
Milk
Almond milk is the best for sweet potato muffins as almonds are a perfect flavor match with sweet potatoes. You can substitute any other milk for almond milk.
Spices
We add a teaspoon of ground cinnamon, grated or ground nutmeg, and vanilla extract. That’s all you need.
Baking powder
We use baking powder to help the muffins lighten up and rise. You can combine baking powder with half a teaspoon of baking soda if you are used to that, although that’s not necessary as modern baking powders already contain baking soda. You can substitute cream of tartar for baking powder, but in this case, you’ll need to add half a teaspoon of baking soda.
Salt
We think that a pinch of sea salt or kosher salt lifts the flavor of the sweet potato muffins, making them tastier. But, of course, you can omit salt if you are on a low sodium diet.
Add-ins
We add crushed walnuts to make the muffins more nutritious and fulfilling. Other great add-ins are dark chocolate chips, dried cranberries, raisins, chopped dates, and pecan nuts. Prick your sweet potato with a fork, then microwave it at full power for 5 to 6 minutes, or until tender inside (a knife should slide in easily). Note: The best way to cook sweet potatoes for making muffins is in the microwave because it cooks fast it gets perfectly tender without being overly moist. The second best way is whole, in the oven, but that takes about 45 minutes to one hour to thoroughly cook. We don’t recommend boiling the sweet potatoes as they get too watery, and the muffins won’t be as good. Cut the sweet potato in half with a knife, then scoop out the flesh and add it to a blender. To the same blender, add the wet ingredients: almond milk, canola oil, sugar, and vanilla extract. Blend until smooth. To a large bowl, add the dry ingredients: all-purpose flour, salt, baking powder, nutmeg, and cinnamon. Whisk well to combine. Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix with a spatula until combined, without overmixing. You should have a thick and sticky batter. Add crushed walnuts and give it another quick mix (or any other add-ins). Scoop the batter into the muffin pans. The mold should be 3/4 full. Bake in the oven at 340°F or 170°Cfor 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Take out of the muffin pan and let cool down completely on a cooling rack – about 30 minutes to an hour. Enjoy them for breakfast, mid-morning, mid-afternoon, post-workout snacks with nut butter on top, or as a sweet treat after dinner. Streusel topping: mix 1 1/2 tablespoons of melted dairy-free butter, 3 tablespoons of flour, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Sprinkle on top of the sweet potato muffins before baking them. Ginger, cranberries, and pecan: add 1 teaspoon of freshly grated ginger and 1/3 cup of dry cranberries to the batter, alongside the other ingredients (including cinnamon and nutmeg). Sprinkle the muffins with crushed pecan before baking. These are our favorite for the winter holidays when it’s cold and snowy outside. Chocolate chips: add 1/3 cup of dark chocolate chips into the batter. Then sprinkle more chocolate chips on top of the muffins before baking them. Sweet potatoes and dark chocolate are a delicious combination, and we are sure you’ll love them.
Storage
Store sweet potato muffins in a plastic bag on the kitchen counter for up to 4 to 5 days. Freeze for up to 3 months—Thaw in the microwave.
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Our recipe is very easy to make, with 10 simple pantry ingredients. In less than 30 minutes, you can make the best sweet potato muffins.” player-type=”default” override-embed=”default”]
title: “Sweet Potato Muffins” ShowToc: true date: “2024-11-02” author: “Mary Barke”
This nourishing recipe makes an easy breakfast or snack on the go. It’s adapted from my popular vegan pumpkin muffin recipe but features the flavor of sweet potato pie, instead. Sweet potatoes lend a natural sweetness to this recipe, and when paired with spices like nutmeg and cinnamon, these muffins will make your home smell like Fall!
Ingredients You’ll Need
This recipe calls for oat flour, which is naturally gluten-free. Make sure to buy a package that is labeled “certified gluten-free” to make sure there is no cross-contamination during the manufacturing process. Feel free to use your favorite gluten-free flour blend (ideally one that is labeled a 1:1 flour swap), or use all-purpose flour or whole wheat flour if you don’t need a gluten-free recipe. Because this recipe includes eggs for structure, it’s relatively flexible. This muffin recipe calls for mashed sweet potato that has no added seasonings. If you’re using leftovers that have already been sweetened or salted, you may want to cut back on the salt or sweetener in this recipe. I tested this recipe with leftover baked sweet potato, but if you have canned sweet potato puree in your pantry, that will work! You’ll achieve the best texture when using eggs and olive oil (or another neutral vegetable oil), but you can use melted coconut oil or even butter if you don’t need a dairy-free recipe. If you need an egg-free recipe, be sure to check the recipe notes below. This sweet potato muffin recipe calls for cinnamon and nutmeg, similar to sweet potato pie, but if you prefer to use pumpkin pie spice, feel free to make any spice substitutes you like. You can also add a hefty splash of vanilla extract.
How to Make Sweet Potato Muffins
Preheat the oven to 350ºF and line a muffin tin with 12 paper liners. In a large mixing bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well, until the wet ingredients are combined. Next, add in the dry ingredients like oat flour, cinnamon, nutmeg, baking powder, and salt. Stir again, until the batter looks evenly mixed. Fold in any extras you like, such as chocolate chips, chopped pecans, or any other nuts you have on hand. Use a heaping 1/4 cup measure to distribute the muffin batter evenly among the 12 muffin liners. Top each muffin cup with extra chopped pecans, if you like. Bake at 350ºF for 25 minutes, or until the muffins rise and feel firm to a light touch in the center. Let them cool in the muffin pan for at least 20 minutes before serving. Leftover muffins can be stored at room temperature for up to 24 hours, but they will have the best shelf life when stored in an airtight container in the fridge. They can be stored chilled for up to 5 days, or you can store them in the freezer for up to 3 months. Looking for more muffin recipes? Try Vegan Carrot Cake Muffins (with a streusel topping), Healthy Apple Muffins, or Banana Muffins for more easy options. If you try these gluten-free sweet potato muffins, please leave a comment and star rating below letting me know how you like them.
