Description
These easy vegan, nut-free and gluten-free 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
- 2 1/4 cups gluten-free oat flour
- 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
Instructions
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Preheat the oven to 425°F. Line a muffin pan with silicone muffin liners or lightly grease the pan with avocado oil.
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Combine the dry ingredients. In a large mixing bowl, whisk together the oat flour, baking powder, salt and cinnamon until evenly combined.
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Blend the wet ingredients. Add the milk, maple syrup, avocado oil, vanilla and cooked sweet potato to a blender. Blend until completely smooth.
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Make the batter. Pour the wet mixture into the bowl with the dry ingredients. Whisk until smooth and no clumps remain.
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Fill the muffin pan. Divide the batter evenly among the prepared muffin cups, filling each to the top. Sprinkle with mini vegan chocolate chips or hemp seeds, if desired.
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Bake. Bake at 425°F for 10 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for another 10 minutes. Starting at a higher temperature helps the muffins rise and develop beautifully domed tops while still baking evenly throughout. For mini muffins: Bake in two batches for 13–15 minutes per batch, or until a toothpick or thin knife inserted into the center comes out clean.
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Cool. Remove the muffin pan from the oven and allow the muffins to cool in the pan until they are easy to handle. Gently remove them from the silicone liners and transfer to a wire cooling rack. Enjoy warm or allow them to cool completely before storing.
Notes
How to cook the sweet potato in an Instant Pot: Place one or more whole, unpeeled sweet potatoes on the steamer rack inside the Instant Pot. Add 1 cup of water and secure the lid, making sure the valve is set to Sealing. Cook on Manual/High Pressure for 25 minutes. Once cooking is complete, carefully perform a quick release. Use tongs to transfer the sweet potatoes to a cutting board and allow them to cool until comfortable to handle. Slice in half lengthwise, then peel away the skin with your hands. It should remove easily.
How to bake the sweet potato in the oven: If you do not have a pressure cooker, you can bake the sweet potato instead. Preheat the oven to 425°F. Pierce the sweet potato several times with a fork and place it directly in a cast iron skillet (without wrapping it in foil). Bake for about 45 minutes, or until very tender. Larger sweet potatoes may require up to 60 minutes. To check for doneness, insert a knife into the center; it should slide in easily. Let the sweet potato cool for 5–10 minutes before slicing it in half and removing the skin.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast or Snack
- Method: Oven