Description
Deliciously moist and fluffy sweet potato muffins made with plant-based ingredients, perfect for a vegan breakfast or snack. These muffins combine sweet potato puree, warm spices, and brown sugar to create a comforting treat that’s both nutritious and flavorful.
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
- Prepare Oven and Liners: Preheat your oven to 375 degrees F and line a 12-cup muffin tin with silicone or parchment paper liners.
- Make Buttermilk Substitute: In a small cup, mix the plant-based milk with apple cider vinegar. Let it sit for 5 minutes until it thickens slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, combine sweet potato puree, neutral oil, brown sugar, unsweetened applesauce, and the thickened plant-based milk mixture. Stir until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Gently mix until just combined, being careful not to overmix. A few small lumps are okay. Let the batter rest while the oven finishes preheating.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup to the top for full, fluffy muffins.
- Bake Muffins: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If canned sweet potato puree is unavailable, cook 1 to 2 medium sweet potatoes by boiling or steaming until tender, then puree in a blender or food processor to measure 1 ½ cups.
- Avoid overmixing the batter to prevent dense or gummy muffins; mix just until dry ingredients are incorporated.
- Allow the batter to rest for about 10 minutes before baking to improve muffin texture and fluffiness.
- Fill muffin cups fully to achieve big, rounded tops on the muffins.
- Optionally, sprinkle toppings like pecans, almonds, walnuts, pumpkin seeds, or vegan chocolate chips on muffins before baking for added texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
