Vegan Sweet Potato Muffins with Maple Pecan Streusel
User Reviews
5.0
9 reviews
Excellent
Vegan Sweet Potato Muffins with Maple Pecan Streusel
Report
You like a fluffy pony in the mist, or a basketball playing doggy? Well, these moist vegan sweet potato muffins are fluffier than Air Bud and topped with a crunchy maple pecan streusel (which Air Bud is NOT). These muffins are packed with warming spices and natural sweetness and are perfect for breakfast or a cozy snack.
Share:
Ingredients
- 3 cups peeled diced sweet potatoes (1 ½ cups cooked and mashed)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup canola oil vegetable oil, or sunflower oil
- ⅔ cups brown sugar coconut sugar or palm sugar
- ½ cup unsweetened plant-based milk
- ½ cup Unsweetened plant-based yogurt
Maple Pecan Streusel
- ¾ cup all-purpose flour
- ½ cup pecans chopped
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegan butter melted
Add to Shopping List
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Peel and cut the sweet potatoes into small chunks, then steam them for 15-20 minutes until they are soft. If you are using canned sweet potato puree, you can skip this step and the next one too!
- Cool the steamed sweet potatoes under cold running water, and let them drain dry. Mash then a bowl with a potato masher, or inside of a food processor until smooth. Measure out 1 ½ cups of mashed sweet potato to use for this recipe. Give any leftover mashed sweet potato as a well deserved treat for your doggo (or use them as a bed to serve some vegan fried chicken over).
- In a large mixing bowl, combine the mashed sweet potatoes, canola oil, brown sugar, unsweetened plant-based milk, vegan yogurt, and vanilla extract. Mix until well combined.
- Sift in the all-purpose flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt. Stir with a rubber spatula until just combined. Be careful not to overmix.
- To prepare the maple pecan streusel, in a small bowl, mix the all-purpose flour, chopped pecans, maple syrup, cinnamon, salt, and melted vegan butter until the mixture forms a crumbly texture.
- Using a lightly oiled quarter-cup measuring cup or an ice cream scoop, spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the maple pecan streusel evenly over the top of each muffin.
- Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool. Serve warm or at room temperature.
Equipments used:
Notes
- 🍠 Sweet Potato Precision
- 🍠
- Whether using homemade puree or canned, an exact one and a half cups of mashed sweet potato ensures consistency.
- ❗Mix, Don’t Overmix
- ❗
- ’
- Combine the batter until the dry ingredients have just been incorporated. Overmixing can lead to tough muffins due to the development of gluten.
- 🕒 Don’t be Cold
- 🕒
- ’
- Ensure all ingredients, especially the liquids, are at room temperature before mixing. Cold ingredients can cause an uneven texture.
- 🧊 Cool Like a You Are Wearing Sunglasses
- 🧊
- Cool the muffins in the tin for five minutes before moving them to a wire rack. This helps set their structure and prevents soggy bottoms.
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.05g
Sodium
282mg
(12%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
4831IU
(97%)
Vitamin C
2mg
(2%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Sodium | 282mg | 12% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 4831IU | 97% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze
American
5.0
(21 reviews)
