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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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Prep
Instructions:
Common Mistakes, Notes, 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.
Why these Ingredients
Sweet Potato Muffins (Vegan)
12 Muffins
Prep 15 min
Bake 25 min
Total 40 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
Equipments:
- Oven
- 12-cup muffin tin
- Muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Toothpick or skewer
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
