Sweet Potato Muffins
User Reviews
4.9
753 reviews
Excellent
Sweet Potato Muffins
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Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious - great for breakfast or school lunchbox
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Ingredients
- cooking spray as needed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ cups mashed roasted sweet potatoes
- ¾ cup almond milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray (for best results).
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.
- Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.
- Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow them to cool completely before enjoying.
Equipments used:
Notes
- Two important notes:
- Recipe: This recipe was adopted from Vegan Heaven
- Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
- Substitutes: For best results, follow the recipe as is and use roasted sweet potatoes. However here are some common substitutes that would work well in this recipe.
- Use roasted sweet potatoes to avoid a gummy, underbaked texture.
- Use parchment paper muffin liners to keep the muffins from sticking to the liner.
- I would not recommend using yams instead of sweet potatoes. They have more starch than sweet potatoes so they won't lend enough moisture to the recipe as sweet potatoes do.
- Instead of almond milk, you can use any other plant-based milk or regular milk.
- I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace sugar with other types of granulated sugar.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
0.4g
(1%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
190mg
(8%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
3932IU
(79%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 190mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3932IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
753 reviews
Excellent
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