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Sweet Potato Muffins (Vegan)
Muffins
Ingredients:
Wet
- 300g (1¼ cups) sweet potato puree (about 2 medium sweet potatoes, cooked and mashed)
- 120ml (½ cup) unsweetened almond milk
- 80ml (⅓ cup) maple syrup
- 60ml (¼ cup) neutral oil
- 5ml (1 tsp) vanilla extract
Dry
- 240g (2 cups) whole wheat flour
- 10g (2 tsp) baking powder
- 5g (1 tsp) baking soda
- 5g (1 tsp) cinnamon
- 2g (½ tsp) ground ginger
- 1g (¼ tsp) ground nutmeg
- 1g (¼ tsp) salt
Equipments:
- Oven
- 12-cup muffin tin
- Muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Toothpick or skewer
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Use pure sweet potato puree, not pie filling. Don’t overmix once wet and dry are combined — 10–12 folds is enough.
Tips:
Fill muffin cups ⅞ full for the best rise. Test with a toothpick at minimum bake time.
Storage:
Room temperature up to 3 days, refrigerate up to 1 week, freeze up to 2 months.
Swaps:
Sweet potato can be replaced with pumpkin puree or mashed butternut squash.
Sweet Potato Muffins (Vegan)
12 Muffins
Prep 15 min
Bake 25 min
Ingredients:
Wet
- 300g (1¼ cups) sweet potato puree (about 2 medium sweet potatoes, cooked and mashed)
- 120ml (½ cup) unsweetened almond milk
- 80ml (⅓ cup) maple syrup
- 60ml (¼ cup) neutral oil
- 5ml (1 tsp) vanilla extract
Dry
- 240g (2 cups) whole wheat flour
- 10g (2 tsp) baking powder
- 5g (1 tsp) baking soda
- 5g (1 tsp) cinnamon
- 2g (½ tsp) ground ginger
- 1g (¼ tsp) ground nutmeg
- 1g (¼ tsp) salt
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
