Vegan Sweet Potato Muffins

0 made it | 0 reviews | 0 photos

10 min
25 min
Vegan Sweet Potato Muffins

Guilt-free treat for afternoon tea.

Original recipe here


- 2 ½ cups sweet potatoes cooked and mashed

¾ cup coconut milk carton/refrigerator (not canned)

- ½ teaspoon vanilla extract

1 ½ cups whole wheat flour

½ cup coconut sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 pinch salt

Almond butter for topping


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.

5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.

6. Let them cool down for 15-20 minutes before cutting them open.


Reviews 0

No reviews yet! Will you be the first?