Vegan Sweet Potato Muffin Recipe

Sweet Potato Muffins {Healthy No Oil Recipe}

WEBOct 16, 2023 · Set aside. In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth. Add the dry …

Rating: 4.8/5(251)
1. Preheat the oven to 350°F and add muffin liners to a muffin tin.
2. Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.
3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.
4. Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

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Sweet Potato Muffins {No Flour, Healthy, One Bowl}

WEBOct 9, 2023 · Next, distribute the mixture amongst a 12-count muffin tin. Step 3- Bake. Bake the muffins for 25-27 minutes or until a skewer …

1. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
2. In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
3. Evenly distribute the batter amongst the 12-muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
4. Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.

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Fluffy Almond Butter Sweet Potato Muffins (GF)

WEBJan 13, 2020 · Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside. Adjust oven temperature to …

1. To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
2. Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.
3. Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.
4. Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.

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