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These Vegan Sweet Potato Muffins are studded with chocolate chips and are so moist, soft and fluffy. They are healthy, gluten-free, oil-free and just 8 ingredients and made in 1 bowl! So very easy to make!

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VEGAN SWEET POTATO MUFFINS

I really love sweet potatoes. A lot. I love sneaking sweet potatoes in desserts, as can be seen here in a full collection of 12 Vegan Desserts Using Sweet Potatoes. These super soft and fluffy vegan sweet potato muffins are so easy to make and so delicious! My daughter has eaten 6 of them in the past 2 days. Since they are pretty darn nutritious, I don’t mind it one bit. I used less sweetener in these than I typically use, since the sweet potato does add some sweetness. Also, anytime I add chocolate chips, I can get away with using less sweetener.

Just like with a lot of my recipes, I used almond flour in these for moisture to keep them oil-free. Both the sweet potato, almond flour and coconut milk give major moisture and richness in every bite. My recipes with almond flour are typically the most popular, so that is why I love to use it so much. The oat flour gives a healthy dose of fiber. I mean, these are basically breakfast, right? Haha.

HOW TO MAKE VEGAN SWEET POTATO MUFFINS

First, you will need to gather these 8 ingredients (+salt):

blanched superfine almond flour

oat flour

baking powder

orange cooked sweet potato

plant-based milk (I used and recommend canned lite coconut milk)

pure maple syrup

vanilla extract

dairy-free semi-sweet chocolate chips

Cook a whole sweet potato either in a microwave or in the oven. I do the microwave because it’s much faster. An oven will take around 45 minutes. Once the sweet potato is squishy soft, it is ready. Let the sweet potato completely cool.

Preheat the oven to 350°F (177°C) and line a muffin pan with 8 nonstick parchment paper liners.

To a large bowl, add the almond flour, oat flour, baking powder and salt and whisk very well until no lumps remain. Set aside.

Peel and mash the cooled sweet potato and measure out the 5 tablespoons (75g) and add to a food processor or blender (I used my Vitamix). Add the milk, syrup and vanilla extract. Blend until completely smooth and no bits/chunks of sweet potato remain.

Pour the blended mixture over the bowl of dry ingredients and stir until completely smooth and mixed. Gently stir in the chocolate chips, being careful not to overmix too much. Use an ice cream scoop or a 1/3 measuring cup to divide the batter into the 8 liners. The batter will fill up near the tops as you can see, which will result in large tall muffins. Do not divide it into more muffins, it will not overflow.

Bake for 20-25 minutes until a toothpick is basically clean from the center of a muffin, a few crumbs are ok. The oat flour version was done at 20 minutes but the starch version takes closer to 25. Keep in mind ovens vary, so look for the clean toothpick.

See, gorgeous fluffy muffins.

SUBSTITUTIONS

Just because I’m so good to you and I knew the question would be coming, I have tested a grain-free version for you for those who cannot tolerate oats! You will sub the oat flour for basically half the amount of starch. If you are not gluten-free and want to use regular all-purpose flour, sub the oat flour for the same weight amount. You can sub the oat flour for either all-purpose flour OR wheat pastry flour. Both were tested and work beautifully. For those who cannot have coconut, you can sub with cashew milk. I tested it personally. While the lite coconut milk does make them a bit more moist, rich and fluffy, the cashew milk works. I’d do the coconut milk though if you aren’t allergic. Soy milk will make these too chewy because of the protein content, so I’d probably avoid that one.

OTHER VEGAN MUFFIN RECIPES TO TRY:



If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!