Sweet Potato Muffins (Vegan)
Ingredients:
- 300 g (1¼ cups) sweet potato puree
- 120 ml (½ cup) unsweetened almond milk
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 5 ml (1 tsp) vanilla extract
- 240 g (2 cups) whole wheat flour
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) cinnamon
- 2 g (½ tsp) ground ginger
- 1 g (¼ tsp) ground nutmeg
- 1 g (¼ tsp) salt
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Freezer Friendly
Nutrition:
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Let the sweet potato puree cool to room temperature before mixing it into the wet ingredients — warm puree can start activating the baking soda too early, which affects how well the muffins rise in the oven.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Wet Ingredients: In a large bowl, whisk together 300 g (1¼ cups) sweet potato puree, 120 ml (½ cup) almond milk, 80 ml (⅓ cup) maple syrup, 60 ml (¼ cup) neutral oil, and 5 ml (1 tsp) vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 240 g (2 cups) whole wheat flour, 10 g (2 tsp) baking powder, 5 g (1 tsp) baking soda, 5 g (1 tsp) cinnamon, 2 g (½ tsp) ground ginger, 1 g (¼ tsp) ground nutmeg, and 1 g (¼ tsp) salt.
- Combine: Pour the wet ingredients into the dry ingredients and fold gently until just combined — a few streaks of flour are fine, do not overmix.
- Fill and Bake: Divide batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sweet potato puree adds heartiness and a creamy texture once cooked. The unsweetened almond milk adds a subtle nutty flavor and helps bind or thicken. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Sweet Potato Muffins (Vegan)
Ingredients:
- 300 g (1¼ cups) sweet potato puree
- 120 ml (½ cup) unsweetened almond milk
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 5 ml (1 tsp) vanilla extract
- 240 g (2 cups) whole wheat flour
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) cinnamon
- 2 g (½ tsp) ground ginger
- 1 g (¼ tsp) ground nutmeg
- 1 g (¼ tsp) salt
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sweet potato puree adds heartiness and a creamy texture once cooked. The unsweetened almond milk adds a subtle nutty flavor and helps bind or thicken. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Let the sweet potato puree cool to room temperature before mixing it into the wet ingredients — warm puree can start activating the baking soda too early, which affects how well the muffins rise in the oven.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Wet Ingredients: In a large bowl, whisk together 300 g (1¼ cups) sweet potato puree, 120 ml (½ cup) almond milk, 80 ml (⅓ cup) maple syrup, 60 ml (¼ cup) neutral oil, and 5 ml (1 tsp) vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 240 g (2 cups) whole wheat flour, 10 g (2 tsp) baking powder, 5 g (1 tsp) baking soda, 5 g (1 tsp) cinnamon, 2 g (½ tsp) ground ginger, 1 g (¼ tsp) ground nutmeg, and 1 g (¼ tsp) salt.
- Combine: Pour the wet ingredients into the dry ingredients and fold gently until just combined — a few streaks of flour are fine, do not overmix.
- Fill and Bake: Divide batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
