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Healthy Vegan Sweet Potato Muffins

Delicious, golden, vegan sweet potato muffins are a secretly healthy treat the entire family will love.

Prep Time
30 mins
Cook Time
30 mins
Total Time
52 mins
Servings: 12 Muffins
Calories: 114 kcal
Course: Dessert , Breakfast
Cuisine: American , Canadian

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)

Instructions

    Cup of Yum
  1. 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.
  2. When ready to make your muffins: Preheat your oven to 350°F/173°C and line a muffin tin with parchment liners.
  3. 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.
  4. Next, add all the dry ingredients to the same bowl and stir until combined. Then fold in the chocolate chips, if using.
  5. 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.
  6. 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.

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

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

% 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.