Description
Deliciously moist and fluffy sweet potato muffins made with plant-based ingredients, perfect for a healthy breakfast or snack option. Packed with warm spices and naturally sweetened with brown sugar and applesauce, these muffins are vegan and perfect for cozy mornings.
Ingredients
Scale
Wet Ingredients
- ½ cup plant-based milk (soy works best)
- 2 teaspoons apple cider vinegar
- 1 (15-ounce) can sweet potato puree
- ½ cup neutral oil
- ½ cup brown sugar
- 1 (3.9-ounce) cup unsweetened applesauce
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F and line a muffin tin with 12 silicone or parchment paper liners.
- Prepare Buttermilk Substitute: In a cup, combine the plant-based milk and apple cider vinegar. Set aside for 5 minutes until thickened.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, mix the sweet potato puree, neutral oil, brown sugar, unsweetened applesauce, and the thickened plant-based milk mixture. Stir until fully combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Mix gently until just combined; avoid overmixing to prevent dense muffins. Let the batter rest while the oven preheats.
- Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup to the top for big, fluffy muffins.
- Bake: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 10 minutes. Transfer to a cooling rack and cool completely before serving.
Notes
- If canned sweet potato puree is unavailable, cook and puree 1 to 2 fresh sweet potatoes to yield 1 ½ cups for this recipe.
- Do not overmix the batter; mix just until the ingredients come together to avoid dense or gummy muffins.
- Allow the batter to rest for about 10 minutes before baking to help improve muffin texture.
- Fill muffin tins completely to create large, rounded tops.
- Optional toppings such as pecans, almonds, walnuts, pumpkin seeds, or vegan chocolate chips can be sprinkled on top before baking for added flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
