vegan sweet potato muffins
Vegan Sweet Potato Muffins

Super Simple and Delicious Vegan Sweet Potato Muffins

These sweet potato muffins have been causing quite a stir on our social media pages lately haha. My children are head over heels in love with these! Every time they see mommy mashing up a sweet potato, they know that some yummy muffins are coming.

Is there anything cuter than two little humans singing “do you know the muffin man?” while whipping up some homemade vegan sweet potato muffins? I think not! And what’s even better, as soon as they are ready to eat, the kids just come running! The muffins are THAT good. Picky eater approved!

These delicious vegan sweet potato muffins will come together with minimal ingredients that you already likely have stocked up in your pantry!
Let’s get started!
vegan sweet potato muffins

The boys were waiting for these vegan sweet potato muffins to cook with their oven mitts on and everything, it was adorable!

vegan sweet potato muffins

The first thing that you will need to do is to cook the sweet potato until tender. You can do this three different ways:

Baking, steaming, or microwaving!

Baking:

200C/400F. If baking, feel free to bake whole with the skin or peeled and diced. For the whole potato, simply place on a baking sheet, poke a few holes in them, and bake for approximately 40 minutes until fork tender. For the diced potato, simply line up on a baking sheet and bake for about 20 minutes until fork tender.

Steaming:

Feel free to steam whole or sliced. If steaming whole, you will need about 25-30 minutes. If steaming diced, you will need about 15 minutes.

Microwaving:

Keep the sweet potato whole and do not dice up. Wash your sweet potatoes thoroughly and poke holes in them. Microwave them for five minutes on high heat and let them sit for a minute or two. Poke them gently with a fork and, if they’re not cooked through, cook them on high for one minute at a time until soft.

Once the sweet potato is fork tender, you are ready to get baking!

vegan sweet potato muffins

Feel free to add anything you wish to these muffins as well. Nuts, seeds, chocolate chips, dried fruit, and even coconut work beautifully in this recipe. I love to add just a few chocolate chips to the top of each muffin and press them in with the back of a spoon.

This makes every first bite just heavenly!

What you will need to make these vegan sweet potato muffins…

Ingredients Required:

Sweet Potatoes

Non-dairy milk

Flour

Baking Powder

Cinnamon

Brown Sugar

Sea Salt

Walnuts (can omit or sub for any nut/seed)

vegan sweet potato muffins

Vegan Sweet Potato Muffins

These will be your new favorite breakfast muffin!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: beginner friendly, Budget Friendly, easy breakfast
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 99kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups sweet potatoes peeled and diced (Roughly 1 1/4 cups of MASHED sweet potatoes)
  • 3/4 cup non-dairy milk
  • 1/3 cup walnuts
  • 1/3 cup brown sugar start with this amount and adjust
  • 1.5 cups whole wheat or all purpose flour
  • 3 TSP baking powder
  • 1 TSP cinnamon powder
  • 1 TSP vanilla extract
  • Pinch of sea salt

Instructions

  • Either steam, bake or microwave the sweet potatoes until fork tender. Check the notes for detailed instructions*
  • Let cool and then pop into the food processor with the non-dairy milk and vanilla. Process until smooth.
  • Preheat oven to 350F/175C. Prep muffin tin if needed.
  • Toss in remaining ingredients and pulse 5-6 times until well combined. Using a spatula, mix the last remaining bits of flour that need to be stirred in and then taste test. **You can also move all of the ingredients over to a separate bowl and stir until well mixed. This will depend on how big your food processor is, if the blade is removable, and your preference!
  • Taste adjust as you see fit.
  • Pour directly into the muffin tin. If you would like to add in some chocolate chips on the top, add just about 4-5 and then push them in slightly with a spoon or with the tip of your finger.
  • Bake for 25-30 minutes until a toothpick or sharp knife comes out clean. Let cool and serve!

Notes

*The first thing that you will need to do is to cook the sweet potato until tender. You can do this three different ways: Baking, steaming, or microwaving!
Baking200C/400F. If baking, feel free to bake whole with the skin or peel and diced. For the whole potato, simply place on a baking sheet, poke a few holes in them, and bake for approximately 40 minutes until fork tender. For the diced potato, simply line up on a baking sheet and bake for about 20 minutes until fork tender.
Steaming:Feel free to steam whole or sliced. If steaming whole, you will need about 25-30 minutes. If steaming diced, you will need about 15 minutes.
Microwaving:Keep the sweet potato whole and do not dice up. Wash your sweet potatoes thoroughly and poke holes in them. Microwave them for five minutes on high heat and let them sit for a minute or two. Poke them gently with a fork and, if they’re not cooked through, cook them on high for one minute at a time until soft.
**If using whole cooked sweet potato, you will use about 1 1/4 cup of PACKED mashed sweet potato
***Tip: if you happen to use too much sweet potato, you will notice that the inside of the muffins become a bit "mushy". It's cool. Just pop these in the fridge overnight and they will be perfectly fine in the morning.

Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 260mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3203IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

Benefits of…

Sweet Potatoes

  • A rich source of fiber which promotes a healthy digestive system.
  • Contains many vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.
  • High in an antioxidant known as beta-carotene, which converts to vitamin A once consumed!

Walnuts

  • A rich source of fiber which promotes a healthy digestive system.
  • Great source of Omega-3’s. Woohoo! 2.5 grams per 1 ounce.
  • The polyphenols in walnuts can help fight this oxidative stress and inflammation!
  • It contains many vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.
  • High in antioxidants. The highest of any other nut!
vegan sweet potato muffins

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Find more amazing posts below:

What My Vegan Children Eat: Guide for New Mamas

Vegan Kid Recipes: 7 Recipes under 20 minutes!

Overnight Oats: Our Top 3 Family Favourites!

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perfect vegan cranberry muffins
The Perfect Vegan Cranberry Muffins

The Perfect Vegan Cranberry Muffins

There’s nothing worse than getting all of your ingredients together for a DELICIOUS looking recipe only to finish 45 minutes later (because baking with kids is hard enough already, let alone when they want to help every step of the way) and take a bite into the driest, most disgusting muffins ever.

Healthy food doesn’t have to suck. I promise. At least….not with these Perfect Vegan Cranberry Muffins!

The moisture in this recipe comes from good ol’ soy/coconut or whatever non-dairy type of yogurt you choose. I really like a vanilla soy yogurt in this recipe but you can use any unsweetened yogurt as well. This will make the muffins absolutely delicious.

Moist Vegan Cranberry Muffins

I am a big fan of “less is more” in recipes but I do regret not adding in more cranberries to these lovely ladies. Next time I will add in another handful!

If you are not a big cranberry fan, you can opt to substitute for anything else your heart desires. Chocolate works every single time (or you can do both), nuts, seeds, raisins, or even fresh berries like blueberries, strawberries, raspberries or even black berries. The options are endless.

Silicone Muffin Pan

If you follow our blog/social media pages, you know how much I love our silicone baking mats so when I was shopping for a muffin tin, I made sure to go with silicone as well. These are just magical. Nothing sticks inside, you can easily pop the muffins out by flipping the bottom up, and you will never have to deal with a rusty muffin tin again. I highly recommend these for anyone who is looking for a new muffin tin. If you already have a muffin tin, keep it and just get some silicone muffin liners!!

Moist Vegan Cranberry Muffins

The Perfect Vegan Cranberry Muffins

These are the perfect breakfast or dessert choice for the entire family!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy breakfast, kid approved, vegan snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 128kcal

Ingredients

  • 1 cup all purpose flour
  • 1 cup rolled oats blended into a flour
  • 1/2 cup coconut shreds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dried cranberries
  • 1 cup vanilla vegan yogurt
  • 1/3 cup non-dairy milk sweetened or unsweetened
  • 1/2 cup maple syrup

Instructions

  • Preheat oven to 350F/175C.
  • You will need two bowls: One for the wet ingredients and one for the dry ingredients. Once each are well mixed, go ahead and add the wet to the dry and mix again.
  • Fill the muffin pan with the mixture. I like to use a silicone muffin pan to avoid using oils or parchment paper. If using a traditional muffin pan, be sure to grease or line with parchment paper.
  • Bake for 20 minutes. Let sit for 5-10 minutes before serving.

Notes

**These will last in the refrigerator for 5 days. 
**This recipe was inspired by the AMAZING Dianne Wenz from Diane's Vegan Kitchen. Try her recipe....it'll blow your socks off. 

Nutrition

Calories: 128kcal | Carbohydrates: 25.62g | Protein: 4.04g | Fat: 1.1g | Saturated Fat: 0.33g | Cholesterol: 1.09mg | Sodium: 107.57mg | Potassium: 142.34mg | Fiber: 1.18g | Sugar: 11.24g | Vitamin A: 36.69IU | Vitamin C: 0.47mg | Calcium: 79.79mg | Iron: 0.87mg
Moist Vegan Cranberry Muffins

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