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!
Now, I know many of you love my apple-hemp muffins and Best Banana Bread. I hear from you all often about those recipes. But… I think these Sweet Potato Muffins rival any of these.
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
Ingredients
- 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 organic cinnamon
- 1/4 tsp organic 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)
Instructions
- 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!
Notes
- 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.
Caroline Swinn says
These surpassed all expectations Dreena! I mean, who puts sweet potato in a muffin? Well now I do and will put this recipe on repeat. These are SO good! Thank you. They even thaw out of the freezer perfectly and taste freshly baked. What a winner of a recipe! Yum! Yum!
Gloria Kjorsvik says
Caroline says who would put Sweet Potatoes in a muffin? Well Caroline I would no different than putting Pumpkin in a muffin or Squash.
Tried this recipe and didn’t have Cardomon in the house so substituted that with Nutmeg and they turned out delicious and they freeze well. I like to have a variety of something in the freezer so if someone stops over for coffee I have something to go with it. Thanks…
Dreena says
Hi Gloria, so happy you enjoyed them! Thanks for sharing and also for the great recipe rating.
Karen says
These are fantastic and doing a great job getting us through the quarantine (minus the week of Passover). I upped the spice level — added more cardamon and also used nutmeg and ginger — for the spicier taste buds in our house. Thank you!
Robin says
My batter turned out very thick — maybe my flour was a bit old. Surprisingly tender and moist on the inside and nice flavor. I had all the ingredients on hand and the recipe went together easily. Another good recipe! Thanks!
JoAnn Buel says
Can I substitute canned pumpkin for sweet potato? I have 3 lg can I’ve got to use up. Thank you
Dreena says
Hi JoAnn, it should be okay, except that sweet spud is naturally sweeter. But, should be fine!
Naomi says
I too would like to know if canned pumpkin can be substituted. Idk if there’s a canned sweet potato. If so can that be substituted? I tend to buy Japanese sweet potato only and hardly ever have the orange type in my home.
Dreena says
Hi Naomi, yes for sure you can use canned sweet spud – I do love the flavor when baking sweet spuds yourself, it gets very flavorful! And, you can also sub in the Japanese sweet spud, only thing is that they are slightly drier so you might need another 1-2 tbsp milk or maple syrup.
Maja Klysinski says
I loved these..made them with almond flour and coconut flour (1/2 and 1/2) and they came out delicious….Will be making them ore often. Thanks for sharing.