Description
Deliciously moist and fluffy sweet potato muffins made with plant-based ingredients, warm spices, and naturally sweetened with brown sugar and applesauce. Perfect for a healthy breakfast or snack option that’s vegan 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
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375 degrees F and line a muffin tin with 12 silicone or parchment paper liners.
- Mix Milk and Vinegar: In a cup, combine the plant-based milk and apple cider vinegar. Set aside for 5 minutes until thickened.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger if using, and salt. Mix well and set aside.
- Mix Wet Ingredients: In a medium bowl, mix the sweet potato puree, oil, brown sugar, applesauce, and the thickened plant-based milk mixture until fully combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing; a few small lumps are okay.
- Rest the Batter: Let the batter rest while the oven preheats to allow gluten to relax for fluffier muffins.
- Fill Muffin Tin: Scoop the batter into the muffin tin, filling each cup to the top for large fluffy rounded tops.
- Bake Muffins: Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the muffin tin for 10 minutes, then transfer 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 and puree to make 1 ½ cups of puree for the recipe.
- Do not overmix the batter to prevent dense or gummy muffins; stir only until no dry flour remains.
- Letting the batter rest before baking enhances fluffiness.
- Fill muffin tins fully to achieve big rounded muffin tops.
- Optional: Add toppings like pecans, almonds, walnuts, pumpkin seeds, or vegan chocolate chips before baking for extra flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
