Sweet Potato Muffins
These healthy and delicious vegan sweet potato muffins are packed with nutrient-rich sweet potatoes for natural sweetness and a moist texture. Free from dairy and eggs, they make a wholesome, plant-based treat perfect for breakfast or a snack.
Instructions
- 1
Cook the sweet potatoes using your preferred method (baking, boiling, slow cooker, or microwaving).
- 2
Preheat oven to 350°F. In a large bowl, combine all dry ingredients: whole wheat flour (2 cups), brown sugar (0.5 cup), baking powder (1 tsp), baking soda (1 tsp), salt (0.5 tsp), and cinnamon (1 tbsp). Whisk together until well combined.
- 3
Once the cooked sweet potatoes (1 cup) have cooled, peel them and mash them in a medium-sized bowl until creamy. Whisk in the wet ingredients: applesauce (1 cup), plant milk (1 cup), and apple cider vinegar (1 tbsp).
- 4
Combine the dry mixture with the wet mixture. Stir in the raisins (0.75 cup) and walnuts (0.25 cup) (if using). Dollop the batter into a non-stick muffin pan, filling each cup 3/4 of the way to the top.
- 5
Bake at 350°F for approximately 25 minutes. Insert a toothpick into the center of a muffin; if it comes out clean, they are ready. Allow to cool before serving for a delicious breakfast or snack.
Nutrition Facts
Per portion