Why you’ll love this sweet potato muffin recipe:
Dairy-Free: This sweet potato muffin recipe require no dairy to make them as wonderful as they are Quick Prep: Prep these in just 10-minutes and have them ready in no time to enjoy Unique: We have blueberry muffins, and banana muffins that we are used to but these are something different to spice up your morning with
Ingredients:
Here are the easy, simple ingredients you’ll need for these sweet potato muffins:
Ingredient Notes:
Sweet Potato: Most people don’t think to put potatoes in their baking but sweet potatoes are actually so versatile. They are also nutrient-dense, high in fiber, and antioxidants which help protect your body and promote a healthier gut. Egg Replacement: Egg replacement helps when you are making a recipe that would normally call for eggs but you are plant-based. There are many different kinds of egg replacements that you can use, just ensure you are making a direct 1:1 substitute. If you’re not vegan, 1 egg would work just fine.
How to make sweet potato muffins:
Preheat your oven to 425F and line a baking sheet with parchment. Grab 2 large sweet potatoes, halve them and poke holes into them. Coat with coconut oil spray and wrap in tin foil. Place them onto the parchment-lined baking sheet and bake for 1 hour or until perfectly creamy, caramelized, and fork-tender.
Now, lightly coat 10-12 muffin tin liners with coconut oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
In a medium-sized bowl, mash your sweet potato with a fork. See video for reference. Whisk in the melted oil or butter, brown sugar or maple syrup, egg replacement or egg, vanilla, and almond milk.
For the Streusel, add all the ingredients to a bowl and stir till well combined. You can use your hands if needed.
Add the flour mixture to the sweet potato mixture and stir with a wooden spoon to well combine. You can now dollop equal amounts of batter into 12 muffin cups. On top of the batter, add equal amounts of streusel by firmly packing with your fingers. Distribute the mixture evenly between all muffin cups.
Bake for 5 minutes at 425F and then for 15 minutes at 350F.
Cool for 5 minutes in the muffin pan and remove and cool completely on the wire rack. Serve with vegan butter!
Storage: This sweet potato muffin recipe will last up to 3-4 days in a tightly sealed container at room temperature. They will last another 4 days in the fridge in the same container. If you’d like to freeze them, simply add them to a tightly sealed container and place them in the freezer for up to 3 months. Simply bring to room temperature add reheat as desired. Sweet Potato: If you’re not a big sweet potato fan in your muffins, then that’s fine, I do think you should try these sweet potato muffins anyway. But if you’re a complete skeptic then use mashed banana. Around 3 bananas. Sugar: You can use maple sugar instead of brown sugar if you’re trying to go refined sugar-free.
Other muffin recipes you’ll love:
Vegan Banana Bread Muffins Chocolate Avocado Muffins Vegan Brownie Muffins
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