Description
These Sweet Potato Muffins are moist, fluffy, and packed with warm spices. Perfect for a cozy breakfast or a healthy snack, they are made vegan with plant-based milk and applesauce, and feature pureed sweet potatoes for natural sweetness and nutrition.
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 the oven and liners. Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with 12 silicone or parchment paper liners.
- Make the plant-based buttermilk. In a cup, combine the plant-based milk and apple cider vinegar. Set aside for 5 minutes until it thickens and curdles, creating a vegan buttermilk substitute.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt until well combined. Set aside.
- Combine wet ingredients. In a medium bowl, mix the sweet potato puree, neutral oil, brown sugar, unsweetened applesauce, and the prepared plant-based milk mixture until fully combined.
- Combine wet and dry mixes. Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the batter light and fluffy. Some small lumps are okay.
- Rest the batter. Let the batter sit for about 10 minutes to allow the gluten to rest and yield softer muffins.
- Fill the muffin tin. Scoop the batter into the prepared muffin tin, filling each cup to the top for full, rounded muffin tops.
- Bake the muffins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.
- Cool the muffins. Remove the muffins from the oven and let them cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- If canned sweet potato puree is unavailable, boil or steam 1 to 2 sweet potatoes until tender, then puree in a food processor. Use 1 ½ cups for this recipe.
- Do not overmix the batter to avoid dense, gummy muffins; mix just until combined.
- Allow the batter to rest before baking for fluffier muffins.
- Fill muffin cups to the top with batter for big, round muffin tops.
- Optional: Add toppings like pecans, almonds, walnuts, pumpkin seeds, or vegan chocolate chips before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
