Vegan Sweet Potato Muffins
These ultra-fluffy sweet potato muffins are vegan, wholesome, and freezer friendly. Perfect for breakfast, snacks, or lunchboxes. Ready in just 1 hour!
Servings 12 serves
Calories 245kcal
Ingredients
- 1 cup dark brown sugar packed, (205g) + 2 tbsp/25g to sprinkle on top if desired
- 1.5 cup sweet potato mashed cooked, (500g) about 1 large sweet potato
- ½ cup oat milk (120ml)
- ¼ teaspoon ground nutmeg (½ g)
- ½ teaspoon ground cinnamon (1g)
- ¼ teaspoon coarse salt (2g)
- 1/3 cup neutral oil (78ml) vegetable or canola
- 2.5 cups oat flour (230g)
- 1 tablespoon baking powder (14g)
Instructions
- Peel and chop the sweet potato into medium chunks. Boil or steam until very soft, about 10–15 minutes. Drain and mash until smooth. Set aside to cool.
- Preheat oven to 350°F (175°C). Line or lightly grease a standard muffin pan (12-cup, ½-cup capacity per well).
- In a large mixing bowl, combine the packed brown sugar, cooled mashed sweet potato, and oat milk. Whisk until smooth.
- Stir in the nutmeg, cinnamon, and salt until evenly incorporated.
- Pour in the oil and mix thoroughly until the batter is smooth and emulsified (it should not separate).
- Add the oat flour and baking powder. Stir until just combined—do not overmix. The batter will be thick.
- Divide the batter evenly among the prepared muffin cups, filling each to about ¼ inch below the top. If using, sprinkle the extra brown sugar on top of each muffin.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 20 more minutes before serving. This helps set the crumb.
Nutrition
Calories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 178mg | Potassium: 179mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2379IU | Vitamin C: 0.4mg | Calcium: 108mg | Iron: 1mg