Healthy Vegan Sweet Potato Muffins
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4.9
42 reviews
Excellent
Healthy Vegan Sweet Potato Muffins
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Delicious, golden, vegan sweet potato muffins are a secretly healthy treat the entire family will love.
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Ingredients
Wet Ingredients
- ⅓ cup mashed sweet potato approx 1 small sweet potato weighing 100g when raw
- ½ cup cooked quinoa approx. ¼ cup raw
- ¼ cup maple syrup
- ½ cup unsweetened almond milk
Dry Ingredients
- 100 grams almond flour approx. 1 cup
- 90 grams oat flour approx. 1 cup
- 1 teaspoon ground cinnamon
- 2.5 teaspoon baking powder
Optional
- ¼ cup vegan chocolate chips plus a few more to sprinkle on top of each muffin (if you'd like)
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Instructions
- Begin by preparing your quinoa and sweet potato if you do not already have that ready. If possible, cook the quinoa and roast the sweet potato one day in advance or several hours before you wish to make the muffins.To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.To prepare the quinoa: Add ¼ cup of raw quinoa with ½ cup of water to a small sauce pot and bring to a boil. Then lower the heat and simmer until the water is absorbed, approx 8-10 minutes. Set aside.
- When ready to make your muffins: Preheat your oven to 350°F/173°C and line a muffin tin with parchment liners.
- Then peel and mash the sweet potato and measure no more than ⅓ cup, and place it in a large mixing bowl. Add the cooked quinoa, maple syrup, and plant milk to the same bowl. Mix well.
- Next, add all the dry ingredients to the same bowl and stir until combined. Then fold in the chocolate chips, if using.
- Evenly distribute the mixture among your 12 muffin cups and sprinkle a few extra chocolate chips on top if you'd like. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let the muffins cool for AT LEAST 10 minutes before handling so they have some time to firm up and set. Then transfer them to a cooling rack to continue cooling.
Equipments used:
Notes
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- If possible, roast your sweet potato and cook the quinoa one day in advance, or several hours before you plan to make the muffins.
- For a different variation, you may use pumpkin puree or butternut squash puree to substitute for the potato.
- These muffins taste best the same day they're made but will keep, covered, at room temperature for 1-2 days. Refrigerate for 3-4 days, or freeze them airtight for up to 3 months.
Nutrition Information
Show Details
Serving
1g
Calories
114cal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Sodium
100mg
(4%)
Potassium
94mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1496IU
(30%)
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 114cal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 100mg | 4% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1496IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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