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Vegan Gluten Free Blender Sweet Potato Muffins

Vegan Gluten-Free Blender Sweet Potato Muffins (refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 8
  • Cook Time: 20
  • Total Time: 28 minutes
  • Yield: 12 1x
  • 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.


Scale

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

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Line a muffin tin with silicone baking cups or grease the muffin tin.
  2. 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.
  3. Add all the wet ingredients to the blender (milk, maple syrup, avocado oil, vanilla and sweet potato). Blend until smooth.
  4. 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.
  5. 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.
  6. 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.

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.

  • Category: Breakfast or Snack
  • Method: Oven

Keywords: vegan gluten-free blender sweet potato muffins