Sweet Potato Muffins | FoodByMaria Recipes

Vegan Breakfast

Healthy Sweet Potato Muffins with Pecan Streusel

Prep

10 minutes

Cook

20 minutes

Yield

12

Looking for a unique and delicious muffin recipe? These sweet potato muffins are just it. Combining the sweetness and health benefits of sweet potato in a tasty, and easy, on-the-go breakfast or snack. 

Sweet potato muffin on countertop

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: 

Ingredients for 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: 

1. 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.

2. Now, lightly coat 10-12 muffin tin liners with coconut oil spray.

3. Into a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.

Mashed sweet potato in a bowl

Wet ingredients for sweet potato muffins in a bowl

4. 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.

5. For the Streusel, add all the ingredients to a bowl and stir till well combined.  You can use your hands if needed.

Wet and dry ingredients for sweet potato muffins mixed in a bowl

6. 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.

Muffin better being added to a muffin tin

Filled muffin tin

7. Bake for 5 minutes at 425F and then for 15 minutes at 350F.

8. Cool for 5 minutes in the muffin pan and remove and cool completely on the wire rack.  Serve with vegan butter!

Sweet potato muffin on a counter

Expert Tips & FAQ: 

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.

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Healthy Sweet Potato Muffins

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Sweet Potato Roasting: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Vegan Breakfast, Vegan Desserts
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

These delicious dairy-free sweet potato muffins will be your new fav breakfast or on-the-go snack.


Ingredients

Scale

For the Muffin:

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 cups roasted and mashed sweet potato

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar or maple syrup

1 egg replacement or 1 egg

1 tsp vanilla

2 tbsp. almond milk

For the Pecan Streusel:

1/4 cup cold butter

1 tsp cinnamon


Instructions

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 banana 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!

Notes

Storage: These muffins 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 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.

Egg:If you’re not vegan 1 egg will work just fine.


Nutrition

  • Serving Size: 12
  • Calories: 350
  • Sugar: 28.5g
  • Sodium: 280.6mg
  • Fat: 21.8g
  • Saturated Fat: 9g
  • Unsaturated Fat: 3.3g
  • Trans Fat: 0g
  • Carbohydrates: 44.1g
  • Fiber: 2.6g
  • Protein: 4.2g
  • Cholesterol: 25.7mg
Jodi

Brilliant recipe I just can’t get enough of the taste, I love the natural sweetener that comes from the potato, I don’t usually use sweet potato so I’m not familiar with its cooking abilities. I was very surprised of the result! Super cool thank you!

Maria Koutsogiannis

You’re so welcome!!

Haley Richardson

This pecan Streusel is naughty!!! I could put it in a bag and eat it by the hand, but I won’t! A reallu great snack post workout, for any of you who have post workout sweet tooth 🤣🤣

Maria Koutsogiannis

its sooo good!

Ray F

Would it still taste good if I used all almond flour?

Maria Koutsogiannis

totally, it might just be a different consistency because I didn’t test it that way!

Dani

Totally recommend for kids, its a good introductory to pecans, you can mix it up with more nuts too and or add chia to the mix. Which I did but had to remove some flour. I did it by the eye so don’t quote me on this!

Maria Koutsogiannis

love this idea, dani!

Isabelle J

I would make these only because it looks so fun! Is your technique always just peeling by hand the potato skin?

Maria Koutsogiannis

So easy right!

Lauren M

I was just googling sweet potato muffins and your recipe came up. It’s my first time on your page— everything looks amazing! Greetings from the UK!

Maria Koutsogiannis

Thanks so much for the love, Lauren!

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