These light and ultra-fluffy Sweet Potato Muffins are made with oat flour. Healthy, mildly spiced, sweet and SO delicious, they are vegan friendly and easy to make. Perfect for breakfast on the go, snacks, picnics or school lunches. Freezer friendly, ready in 1 hour.
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Ingredients
Here’s a shopping list of the ingredients you’ll need to make these sweet potato muffins:
- Oat flour
- Baking powder
- Coarse salt
- Ground nutmeg
- Ground cinnamon
- Brown sugar (packed) + to sprinkle on top if desired
- Mashed cooked sweet potato
- Oat milk
- Neutral oil (vegetable or canola)
. You can find exact measurements in the recipe card at the bottom of this post 🙂
Instructions
Here’s a step-by-step guide on how to make these sweet potato muffins. They’re very straightforward to prepare and take about an hour from start to finish.
Step One: Peel and chop the sweet potato into medium chunks.
Step Two: Boil or steam the sweet potato until very soft. Strain and mash. Allow to cool before using.
Step Three: In a large bowl, combine the brown sugar, oat milk, and mashed sweet potato. Stir until smooth.
Step Four: Add the nutmeg, cinnamon, and salt. Stir well.
Step Five: Stir in the oil until completely mixed (the mixture should not separate).
Step Six: Stir in the flour and baking powder until well combined and no lumps remain.
Step Seven: Scoop even portions into the prepared muffin tins.
Step Eight: Bake for 30-35 minutes until a skewer inserted comes out clean.
Tip: they’re not essential, but if you have them, muffin liners make it extra quick to clean your baking tray! If you don’t have any, giving the tray a light grease with vegetable oil or margarine also works just fine.
Substitutions & Variations
Here are a few swaps and variations you might like to try:
- Milk – instead of oat milk, you can use almond milk, soy milk, or any other non-dairy milk.
- Oil – instead of vegetable oil, you can use melted coconut oil or avocado oil. Coconut oil will impart its flavor into the muffins but I think it pairs really nicely with the sweet potato! I don’t recommend olive oil as it can be quite peppery and robust in flavor, I think it might be too overpowering.
- Add-ins – you can add 1/3 of a cup of dried fruit like golden raisins, chopped dates or nuts like pecans or walnuts for a little extra bite.
- Protein powder – if you want to boost the protein content, you can add in some protein powder – up to about 1/3 of a cup should be fine. Just make sure to reduce the amount of oat flour by the same amount. Don’t overdo it on the protein powder though, otherwise the muffins might be too dense.
Storage
Unsurprisingly, these muffins taste best on the same day as baking (they’re so moist and springy straight out of the oven!).
However, you can certainly store leftover sweet potato muffins. Once they have cooled, store them in an airtight container in the fridge for up to 2 days. They will taste best at room temperature or warmed, so pop them in the microwave to reheat or leave out to warm up.
These muffins also are freezer-friendly (great for meal prep). Store in an airtight container in the freezer for up to 2 months. Thaw them by leaving them at room temperature overnight, or heating them in the microwave for 30 second intervals. until thawed or warmed to taste.
FAQ
Use smaller muffin tins to make bite-sized portions – just be sure to reduce the bake time by 10 minutes and insert a skewer to test if the muffins are done. Continue to bake in 5 minute intervals if needed until cooked through.
You can also reduce the sugar content by removing the sugar topping.
It’s easy to make vegan muffins like this recipe. The main things to swap out are milk (use oat, soy, almond or another plant-based milk instead of dairy). Butter can be replaced with vegan butter or a neutral vegetable oil. If you don’t mind the flavor, melted coconut oil is also great for baking. Surprisingly, eggs can often be removed with little consequence because the sweet potato and oil helps to bind ingredients together. However, if you are veganizing a different recipe, and want to make sure it is not too crumbly, you could swap eggs for flax eggs to bind everything together well.
Serving Suggestions
I normally eat these muffins without any toppings as they are delicious on their own. But I am also normally wolfing them down in the car or as a quick mid-morning snack with a cup of tea. If you wanted to dress them up, you could slice them in half and serve with a dollop of butter while warm. For a sweet treat, serve warm with a drizzle of maple syrup and a scoop of ice cream or dollop of cream.
I hope you enjoy these muffins as a handy breakfast or snack. Remember – they’re freezer friendly, so a great one to batch cook or meal prep.
I’d love to know what you think of them – feel free to leave a comment and rating below, or tag me on Instagram @glowdiaries___ 🙂
Vegan Sweet Potato Muffins
Ingredients
- 2.5 cups oat flour (230g)
- 1 tbsp baking powder (14g)
- ¼ tsp coarse salt (2g)
- ¼ tsp ground nutmeg (½ g)
- ½ tsp ground cinnamon (1g)
- 1 cup packed dark brown sugar (205g) + 2 tbsp/25g to sprinkle on top if desired
- 1.5 cup mashed cooked sweet potato (500g) about 1 large sweet potato
- ½ cup oat milk (120ml)
- 1/3 cup neutral oil (78ml) vegetable or canola
Instructions
- Peel and chop sweet potato into medium chunks. Boil or steam until very soft. Strain and mash. Allow to cool before using.
- Preheat oven to 350°F/175 C. Grease or line a ½ cup/120ml muffin pan with paper liners.
- In a large bowl, combine the brown sugar, oat milk, and mashed sweet potato. Stir until smooth.
- Add the nutmeg, cinnamon, and salt. Stir well.
- Stir in the oil until completely mixed (the mixture should not separate).
- Stir in the flour and baking powder until well combined and no lumps remain.
- Scoop even portions into the prepared muffin tins, filling to about ¼”/6mm below the top.
- Sprinkle brown sugar over the top of each muffin.
- Bake for 30-35 minutes until a skewer inserted comes out clean.
- Allow to cool for 30 minutes before serving.
- Best the same day, but can be stored in an airtight container in the fridge for 2 days. Bring to room temperature before eating.
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