Sweet Potato Muffins
User Reviews
5.0
6 reviews
Excellent
Sweet Potato Muffins
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These soft and fluffy vegan sweet potato muffins are a perfect cold-weather sweet treat or breakfast, with naturally sweet mashed sweet potatoes and warm and cozy spices in every bite.
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Ingredients
- ½ cup of plant-based milk (soy works best)
- 2 teaspoons of apple cider vinegar
- 1 ¾ cups of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of ground cinnamon
- ¼ teaspoon of ground nutmeg (optional)
- ½ teaspoon of ground ginger (optional)
- ½ teaspoon salt
- 1 (!5-ounce) can of sweet potato puree
- ½ cup of neutral oil
- ½ cup of brown sugar
- 1 (3.9-ounce) cup of unsweetened applesauce
Instructions
- Preheat the oven to 375 degrees F. and line a muffin tin with 12 silicone or parchment paper liners.
- In a cup, mix the plant-based milk and apple cider. Set aside for 5 minutes or until it has thickened.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger if using, and salt. Mix well and set aside.
- In a medium bowl, mix the sweet potato puree, oil, brown sugar, applesauce, and plant-based milk mixture. Mix well until fully combined. Add the wet ingredients to the dry ingredients.
- Mix until just combined—make sure you do not overmix, and set aside to rest while the oven preheats.
- Once the oven is preheated, scoop the batter into the muffin thin – filling to the top, almost spilling out.
- Bake for 18 to 20 minutes or until a toothpick or a knife inserted into the center comes out clean.
- Remove them from the oven and allow them to cool in the muffin tin for 10 minutes. Transfer them to a cooling rack and allow them to fully cool down before enjoying them.
Equipments used:
Notes
- If you can’t find a can of pureed sweet potatoes, chop and boil or steam 1 to 2 sweet potatoes until tender, puree them in a food processor or blender, and use 1 ½ cups for this recipe.
- If you can’t find a can of pureed sweet potatoes, chop and boil or steam 1 to 2 sweet potatoes until tender, puree them in a food processor or blender, and use 1 ½ cups for this recipe.
- Don’t overwork the batter: Over-stirring the batter will lead to gummy or dense muffins. Instead, only stir the wet and dry mixtures together until they just come together and no dry flour remains in the bowl. It’s okay if there are a few small lumps in the batter!
- Let the batter rest before baking: After stirring the wet and dry ingredients together, set the batter aside for about 10 minutes. This gives the gluten time to rest, yielding fluffier and softer muffins.
- Fill them to the top: Fill the muffin tins to the top with batter for the big and fluffy rounded tops.
- Add toppings before baking: Feel free to sprinkle some pecans, almonds, walnuts, pumpkin seeds, or vegan chocolate chips on top of the muffins before they go into the oven.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
324mg
(14%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
6814IU
(136%)
Vitamin C
7mg
(8%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 324mg | 14% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 6814IU | 136% |
| Vitamin C | 7mg | 8% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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