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Healthy Sweet Potato Muffins

These delicious dairy-free sweet potato muffins will be your new fav breakfast or on-the-go snack.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 350 kcal
Course: Dessert , Breakfast
Cuisine: International

Ingredients

For the Muffin:
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups roasted and mashed sweet potato
  • 6 tbsp. melted coconut oil or vegan butter
  • 2/3 cup brown sugar or maple syrup
  • 1 egg replacement or 1 egg
  • 1 tsp vanilla
  • 2 tbsp. almond milk
For the Pecan Streusel:
  • 1 ½ cups chopped pecan
  • 1 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter
  • 1 tsp cinnamon

Instructions

    Cup of Yum
  1. Preheat your oven to 425F and line a baking sheet with parchment.  Grab 2 large sweet potatoes, halve them and poke holes into them.  Coat with coconut oil spray and wrap in tin foil.  Place them onto the parchment-lined baking sheet and bake for 1 hour or until perfectly creamy, caramelized, and fork-tender.
  2. Now, lightly coat 10-12 muffin tin liners with coconut oil spray.
  3. Into a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
  4. In a medium-sized bowl, mash your sweet potato with a fork. See video for reference.  Whisk in the melted oil or butter, brown sugar or maple syrup, egg replacement or egg, vanilla, and almond milk.
  5. For the Streusel, add all the ingredients to a bowl and stir till well combined.  You can use your hands if needed.
  6. Add the flour mixture to the banana mixture and stir with a wooden spoon to well combine.  You can now dollop equal amounts of batter into 12 muffin cups. On top of the batter, add equal amounts of streusel by firmly packing with your fingers. Distribute the mixture evenly between all muffin cups.
Bake for 5 minutes at 425F and then for 15 minutes at 350F.
    Cup of Yum
  1. Cool for 5 minutes in the muffin pan and remove and cool completely on the wire rack.  Serve with vegan butter!

Notes

  • Storage: These muffins will last up to 3-4 days in a tightly sealed container at room temperature.  They will last another 4 days in the fridge in the same container.  If you'd like to freeze them, simply add them to a tightly sealed container and place them in the freezer for up to 3 months.  Simply bring to room temperature add reheat as desired.
  • Sweet Potato: If you're not a big sweet potato fan in your muffins, then that's fine, I do think you should try these anyway.  But if you're a complete skeptic then use mashed banana. Around 3 bananas.
  • Sugar: You can use maple sugar instead of brown sugar if you're trying to go refined sugar-free.
  • Egg:If you're not vegan 1 egg will work just fine.

Nutrition Information

Serving 12 Calories 350kcal (18%) Carbohydrates 44.1g (15%) Protein 4.2g (8%) Fat 21.8g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 3.3g Cholesterol 25.7mg (9%) Sodium 280.6mg (12%) Fiber 2.6g (10%) Sugar 28.5g (57%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 350

% Daily Value*

Serving 12
Calories 350kcal 18%
Carbohydrates 44.1g 15%
Protein 4.2g 8%
Fat 21.8g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 3.3g 19%
Cholesterol 25.7mg 9%
Sodium 280.6mg 12%
Fiber 2.6g 10%
Sugar 28.5g 57%

* Percent Daily Values are based on a 2,000 calorie diet.