Name: 25-Minute Sweet Potato Muffins (Vegan)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 3 cups gluten-free rolled old fashioned oats; 2 teaspoons baking powder; 1/2 teaspoon fine salt; 1 teaspoon ground cinnamon; 1/2 cup plain, unsweetened non-dairy milk; 3/4 cup pure maple syrup; 1/2 cup + 1 tablespoon avocado oil; 3/4 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

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.

Sweet potato muffins topped with chocolate chips.

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.

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