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.
These light, fluffy and healthy 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 to the point where they are rivaling these gluten-free chocolate muffins!
This sweet potato muffin recipe yields the perfect texture and is pretty much fail-proof to make. We have made two batches in the past two days and they vanished immediately!
My kids not only love them but also enjoy helping me make them! I am a huge proponent of plant-based snack ideas that kids can get excited about. They don't even care these muffins include a veggie, similar to these fall-spiced gluten-free blender pumpkin muffins.
I love serving sweet potato oatmeal muffins because they really do have it all. They're easy to make, pack in tons of nutrients, are sweet, light and fluffy and are absolutely delicious. They make for the perfect breakfast, snack or sweet treat!
Ingredients
These sweet potato oat muffins are made with simple ingredients you likely already have on hand or can find easily at the grocery store. See the recipe card at the bottom of the post for the full recipe and quantities.
- Gluten-free rolled old fashioned oats
- Baking powder
- Fine salt
- Ground cinnamon
- Plant-based milk (plain and unsweetened) - I typically use almond milk or oat milk.
- Pure maple syrup - for natural sweetness that is refined sugar-free.
- Avocado oil - olive oil is fine as well.
- Cooked sweet potato - see my notes in the recipe card. You can cook sweet potatoes in either the oven or Instant Pot to conveniently use throughout the week!
- Pure vanilla extract
- Optional: mini vegan chocolate chips and/or hemp seeds
How to Make these Vegan Sweet Potato Muffins
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.
- Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with silicone muffin liners or grease the pan.
- Blend the dry ingredients. In a high speed blender, add the oats and blend to make a fine oat flour. Add the rest of the dry ingredients (baking powder, salt and cinnamon) and blend again for a couple seconds until well combined.
- Blend the wet ingredients. Add all the wet ingredients to the blender (milk, maple syrup, avocado oil, vanilla and sweet potato). Blend until smooth.
- Fill the muffin pan. Carefully pour the muffin batter from the blender directly into the baking cups until full. Top with mini vegan chocolate chips or hemp seeds if desired.
- Bake. 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 give your muffins rise that perfect dome-like rise and cook perfectly on the inside too without burning the outside of the muffins.
- Let them cool. Remove the muffin tin from the oven and allow the muffins 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 and then enjoy warm.
Store muffins in an airtight container at room temperature for up to three days.
My Favorite Recipe Tip for Muffins
To get the perfect dome-like muffin rise, my little baking secret in the recipe is to reduce the temperature from 425 degrees down to 375 degrees halfway through. Don't let any heat out by opening the oven door though!
This step 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.
More Delicious Vegan Muffin Recipes
I really hope you enjoy these sweet potato oatmeal muffins! They seriously are the best way to start your day as a nutritious grab-and-go breakfast.
If you try them, please share photos @eatingbyelaine so I can see your creations!
25-Minute Sweet Potato Muffins (Vegan)
- Total Time: 25 minutes
- Yield: 12
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with silicone muffin liners or grease the pan.
- Blend the dry ingredients. In a high speed blender, add the oats and blend to make a fine oat flour. Add the rest of the dry ingredients (baking powder, salt and cinnamon) and blend again for a couple seconds until well combined.
- Blend the wet ingredients. Add all the wet ingredients to the blender (milk, maple syrup, avocado oil, vanilla and sweet potato). Blend until smooth.
- Fill the muffin pan. Carefully pour the muffin batter from the blender directly into the baking cups until full. Top with mini vegan chocolate chips or hemp seeds if desired.
- Bake. 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 give your muffins rise that perfect dome-like rise and cook perfectly on the inside too without burning the outside of the muffins.
- Let them cool. Remove the muffin tin from the oven and allow the muffins 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 and then enjoy warm.
Notes
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: 5
- Cook Time: 20
- Category: Breakfast or Snack
- Method: Oven
Dyanne says
These were so easy and quick to put together. My husband loves these! He literally stood over the tray and had 3 in a row then said these are my new favorite muffins.
Elaine Gordon says
OMG yay! This comment makes me SO happy! Thank you so much for taking the time to let me know! We love them so much over here... my husband too! 🙂
Lisandra Tabares-Perez says
Wow these are amazing! My toddler helped me make them. He won’t eat sweet potatoes so I told him that we are putting them in the muffins. He ate two! We added a few Hu chocolate gems and some hemp seeds on top. We used a little less than half a cup of maple syrup and it was perfect amount of sweetness.
Elaine Gordon says
Yay! Thank you so much for letting me know, Lisandra! This makes me SO happy to hear! I love that your toddler son enjoyed them so much and is able to get sweet potatoes in his diet this way!
Terri says
I had just enough baked sweet potato leftover from last night’s supper to try this recipe. So easy and yummy!
We had them warm, right out of the oven with a cup of hot tea.
I did add a teaspoon of my own dried orange peel.
Thanks for the recipe
Elaine Gordon says
Oh fabulous! So happy to hear you loved it and found it easy! A cup of hot tea sounds perfect with it! And I love the idea of adding homemade orange peel! Thank you for leaving the feedback!
Mandi says
These were fabulous! I thought they were going to be very sweet with the amount of maple syrup but they turned out perfectly. I added a touch of turmeric and ginger for health benefits and they were so tasty. Thank you for the recipe!
Elaine Gordon says
Thank you so much, Mandi! So happy you loved them and they were not too sweet for your liking! I do tend to have a sweet tooth myself :). Love your addition of turmeric and ginger - sounds so cozy!
Chelsea F says
These muffins are delicious! I made them with my 3 year old and the family loved them. Super easy and love that they can be made in the blender.
Elaine Gordon says
Thank you so much! I'm so happy to hear you all enjoyed them! 🙂
Mary Ellen says
Love these! I was looking for an allergy-friendly healthy muffin for my almost 1 year old’s birthday. Gave these a trial run and they’re great! I capped the maple syrup at 1/2 cup and then upped the sweet potato to a shy cup and the milk by a tablespoon. Worked just fine and, if you’re looking for a more subtle sweetness, that’s plenty (if you’re satisfying a sweets craving, I wouldn’t skimp). I enjoyed that it’s easy to give each muffin row a different topping (chocolate chips, pecans, and plain for me) for different tastes.
Alison says
Hi! This looks like a great go-to recipe! I’m wondering if I could substitute organic canned pumpkin purée for the sweet potato.
Elaine Gordon says
Hi Alison, Apologies for the delay and I hope I'm not too late here. Yes, you can go ahead and substitute pumpkin here. It is less sweet but it should still work well! Best, Elaine
Amy says
These were delish! Can I make these into jumbo muffins? About how much would I up baking time?
Elaine Gordon says
Hi Amy: Thank you so much! I'm so happy to hear you enjoyed this one. What size do you mean by jumbo? Depending on the size, I would increase by 5 minute increments and check after that with a knife. Best, Elaine
Katie Jamison says
My family loves these easy and delicious blended muffins!!
Elaine Gordon says
Thank you so much, Katie! I'm so happy to hear you enjoyed this one. Best, Elaine
Sam says
Are these supposes to be super thick?
I have made them twice now. I used quick cooking oats the first time, and they were not gluten free (all that was available at the time).
I tried again today using the old fashioned gluten free oats. Following the recipe exactly, and it is super thick again. Like a glue! What am I doing wrong?
Elaine Gordon says
I'm so sorry to hear that, Sam. It definitely should not be like. glue! I'm wondering if maybe your sweet potato wasn't cooked enough? Here is the full process showing how to make them: https://www.instagram.com/p/CiaK_0LAdDu/ - I hope that video helps. Please let me know! You can find more of my muffin recipes here: https://www.eatingbyelaine.com/category/breakfast/muffins/ - and I highly recommend my new recipe for chocolate sweet potato muffins: https://www.eatingbyelaine.com/gluten-free-chocolate-muffins-with-oat-flour-vegan/
Best, Elaine
Katrinka Markowitz says
These sound delicious and I can’t wait to try them. Can I substitute AP flour or almond flour? Just wondering. Thanks for sharing your recipes.
Elaine Gordon says
Hi! Thank you! No, for this recipe you cannot substitute any other flours or it will affect the texture and flavor. Almond flour absorbs totally different from AP flour and all other flours really. I hope that helps. Best, Elaine
Abbie D says
LOVED these! We used coconut oil instead of avocado oil and used 1/2 cup maple syrup instead of 3/4 cup. DELISH!! Thank you for sharing!
Elaine Gordon says
Thank you so much, Abbie! I’m so happy to hear you loved them—and I really appreciate the five-star rating! Gluten-free and vegan baking can be a bit particular, so it’s great to know those adjustments worked well for you. Thank you for sharing your experience—it’s always helpful for others to see what’s worked in different kitchens. 💛