These easy vegan and gluten-free Blender Sweet Potato Muffins are made with all pantry staples and ready in 25 minutes! They are light, fluffy and naturally sweet. You can top with hemp seeds or mini vegan chocolate chips.
Vegan Gluten-Free Blender Sweet Potato Muffins
These light and fluffy Vegan Gluten-Free Blender Sweet Potato Muffins are loaded with nutrients from oats and sweet potatoes. They are naturally sweetened and allergy-friendly including gluten-free, nut-free and 100% vegan (no dairy and no eggs). My kids are super into them because they taste amazing. They have the perfect texture and are pretty much fail-proof to make. We have made two batches in the past two days and they vanished quickly. I knew with all three kids gobbling them up that I had to add them to the blog so everyone can get in on the sweet potato muffin action.
These plant-based and gluten-free muffins are a great way to pack in tons of nutrients. They are sweet, light, fluffy and absolutely delicious. They never last long in our house and my kids love helping me make them. You can leave them plain or top them with chocolate chips or hemp seeds as shown.
If you have picky eaters and are trying to get more nutrients into them, these muffins are the way to go! They are kid-friendly for all ages. They are truly loved by my three kids (ages 2 to almost 7).
I love how quick and utterly simple this recipe is to make. Simply blend the wet ingredients with the cooked sweet potato and add that to the dry ingredients. Then bake for a total of 20 minutes. The entire process takes less than 30 minutes.
To get the perfect dome-like muffin rise, I share my little baking secret in the recipe directions below. It couldn’t be easier and doesn’t add any time to the overall process. I do this with all my muffin recipes and it works like a charm.
Health Benefits of Sweet Potatoes
Sweet potatoes are one of my favorite vegetables and pop up in many of my recipes. They are convenient and versatile and somehow serve as both a comfort food and health food all at once. They are available year-round, naturally sweet and easy to prepare. I tend to always have them on hand since they last in your pantry for three to five weeks.
A medium sweet potato is just a little over 100 calories, and is loaded with fiber and nutrients. Their vibrant orange color lets you know you are getting all that immune-boosting vitamin A (also helpful for vision and bone health). They also offer dietary fiber and potassium and are high in vitamin C.
Looking for more vegan and gluten-free muffin recipes?
Try these easy muffin recipes:
If you like sweet potato in baked goods then you will LOVE my Blender Chocolate Sweet Potato Cupcakes.
- 3 cups gluten-free rolled old fashioned oats
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ cup plain, unsweetened non-dairy milk
- ¾ cup pure maple syrup
- ½ cup + 1 tablespoon avocado oil
- ¾ cup cooked sweet potato*
- 1 tablespoon pure vanilla extract
- Optional: top with a few mini vegan chocolate chips and/or a sprinkle of hemp seeds
- Preheat oven to 425 degrees Fahrenheit. Line a muffin tin with silicone baking cups or grease the muffin tin.
- In a high speed blender, add the oats and grind into a fine flour. Add the rest of the dry ingredients (baking powder, salt and cinnamon) and blend again for a couple seconds until well combined.
- Add all the wet ingredients to the blender (milk, maple syrup, avocado oil, vanilla and sweet potato). Blend until smooth.
- Carefully pour the batter from the blender directly into the baking cups filling them until full. Top with mini vegan chocolate chips or hemp seeds if desired.
- Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off, reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 10 minutes. This method will help make your muffins rise high and cook perfectly on the inside too without burning the outside of the muffins.
- Remove muffin tin from oven and allow to cool slightly before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy warm. Store leftovers in an airtight container at room temperature for up to three days.
I cooked my sweet potato in my Instant Pot pressure cooker. To do this, place one or more sweet potatoes on the steamer rack in the pot. Add 1 cup of water. Cook on manual high pressure for 25 minutes (no need to peel the potato first). Make sure the valve is on sealed not venting. When it is done cooking, manually release the steam. Use tongs to transfer the potato(es) to a cutting board and slice in half lengthwise. Once cooled you can remove the skin with your hands by peeling it back. It should come right off without much effort.
If you do not have a pressure cooker, you can also bake your potato whole in the oven. Here is how I recommend baking a sweet potato in the oven: Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center.
- Prep Time: 8
- Cook Time: 20
- Category: Breakfast or Snack
- Method: Oven
- Serving Size:
- Calories: 220
- Sugar: 12.4 g
- Sodium: 113.2 mg
- Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 29.5 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: vegan gluten-free blender sweet potato muffins