Aprons on! Time to bake up these tender, delicious SWEET POTATO MUFFINS from Dreena’s Kind Kitchen.
If you’re a fan of my famous Sweet Potato Chocolate Cake, you must give these healthy sweet potato muffins a try.
My love for sweet potato runs deep. On my site alone, you will find sweet potato cake, sweet potato fudge, sweet potato soup, sweet potato hummus, sweet potato fries, sweet potato salad, another sweet potato soup.
That’s just the recipes posted here – doesn’t include my books, and other recipes I have lined up on my countertop (including a sweet potato salad dressing).
As I’ve mentioned in my recipes and in Dreena’s Kind Kitchen, I cook sweet potatoes in batches. More than I will use for a given meal. Then, they are ready in the fridge to use in recipes – or for lunch bowls, and more!
Indeed! I made them again this week and one of my girls said “mom these are my most favorite muffins ever“.
She’s got good taste. 😅
These sweet potato muffins are beautifully tender. In fact, they almost seem like they have a little oil in them – but these are oil-free vegan muffins. I give credit to the hemp seeds, which are blended into the sweet potato base. Magical!
And, these are easy muffins to make. The sweet potatoes are pureed with the liquid ingredients (I use my Blendtec Twister Jar, it’s brilliant for small purees; use coupon code YAY-BLENDTEC for 20% off). Then, a simple mix of the wet ingredients into the dry, and you’re done.
For more vegan muffins and homemade bread, check out these recipes:
- Cinnamon Bun Muffins
- Healthy Baking for Back to School
- Vegan Banana Bread Recipe
- Healthy Zucchini Bread Recipe
- Vegan Chocolate Chip Muffins
Vegan Sweet Potato Muffins
- 1 cup precooked and cooled orange sweet potato skins removed, see note
- 1 cup non-dairy milk
- 1/2 cup pure maple syrup
- 2 tbsp hemp seeds see note
- 1 tsp vanilla
- 2 cups spelt flour or 2 cups less 2 tbsp w/w pastry
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cardamom can substitute nutmeg or omit
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup raisins or miniature non-dairy chocolate chips (optional, see note for oil-free chips)
- Preheat oven to 350 and line a muffin pan with muffin liners (parchment liners work best). Add sweet potato, milk, maple syrup, hemp seeds and vanilla to a blender and puree until very smooth. In a large bowl, add flour, baking powder, cinnamon, cardamom, baking soda, sea salt and chocolate chips or raisins. Stir through until well combined. Add wet mixture to dry and stir through until just well combined. Scoop mixture into muffin pan (I use an ice cream scoop), filling 11-12 muffin cups. Bake for 24-26 minutes (closer to 26 minutes for fewer, bigger muffins; less time if filling full 12). Check doneness around 24 minutes, and let bake another minute or longer, or remove and let cool. Cool for a couple of minutes in the pan, then transfer to a baking sheet to cool more as desired. Then enjoy!
- Sweet Potato Note: Baked sweet potato is very soft, so you don’t need to cube or chop it to measure, rather just remove some pieces/chunks to fit into the measuring cup.
- Hemp seed note: The pureed hemp seeds add some fat to the muffin batter, don’t omit them. If you don’t have them and want to substitute, you can try 2 tbsp of another seed or 2 tbsp of a chopped nut.
- Chocolate Note: For oil-free chocolate, visit Nibble Chocolate.
Also, tell me how you love to use and repurpose sweet potatoes. Any recipes you’d love to see using them?
This post was originally published in 2018 and updated for January 28, 2022.