Vegan Sweet Potato Muffins
Recipe type: Breakfast
Serves: 12 muffins
Healthy ingredients and easy instructions make this a great choice if you are looking for a simple, nutritious breakfast muffin.
  • ¾ cup mashed sweet potato
  • ¼ cup applesauce
  • ¼ cup cane sugar (1/3 cup if you prefer your muffins to be sweeter)
  • 2 tbsp your choice of oil (mashed avocado will also work)
  • 1 tsp vanilla extract
  • 1 cup unsweetened soy milk (or your choice of milks)
  • 1½ cups whole wheat flour (you can sub up to ½ cup with another flour such as spelt, buckwheat, or oat flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ~1/4 cup almond butter (optional)
  1. Line or lightly grease your muffin pan(s) and set aside.
  2. In a large bowl, mix the sweet potato, applesauce, sugar, oil, vanilla and soy milk until uniformly blended.
  3. In a smaller bowl, mix your dry ingredients.
  4. Fold your dry ingredients into the wet ingredients.
  5. Mix well, being careful to incorporate the dry ingredients that will settle at the bottom of the bowl.
  6. Spoon the mixture into your muffin pan, being sure not to overfill the cups (leave appx ½-1 cm from the top)
  7. Using a teaspoon, drop a small amount of almond butter on each muffin top (1/4-1/2 tsp each), and using a spoon or toothpick, swirl it into the batter.
  8. Bake on 180 degrees for 20-25 minutes, until the muffin tops have lightly browned.
  9. Remove from oven and let cool in the pan for 5 minutes. Then remove and let them cool on a cooling rack or plate for another 10 minutes.
1. You can just as easily make this recipe without the almond butter.
2. This is a great recipe to add a health boost to. My boost of choice - 2-4 Tbsp hemp seeds/chia seeds and a scoop (~20g) of pea protein powder.
Nutrition Information
Serving size: 1 muffin Calories: 141 Fat: 6g Carbohydrates: 19.6g Sugar: 6.7g Sodium: 109mg Fiber: 2.6 Protein: 3.9g
Recipe by Accidentally Crunchy at