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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!

YouTube video

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