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    Home » Recipes » Desserts

    Healthy Vegan Sweet Potato Muffins [Oil Free]

    Published: Sep 13, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    488 shares
    JUMP TO RECIPE

    These beautifully golden vegan sweet potato muffins are a secretly wholesome treat the entire family will enjoy. Hidden sweet potato and quinoa make these muffins a nutrient dense choice. (But no one needs to know.) 😉

    Sweet potato muffins with chocolate chips on cooling rack.

    This recipe was originally published in August 2018. It has been updated for content and photos.

    These healthy sweet potato muffins make a fantastic and wholesome breakfast, but they’re so delicious, that no one would guess they’re hiding quinoa and veggies.

    They are not only vegan, gluten-free, dairy-free, and free from eggs, but they’re also oil free to keep the fat content down.

    Like my sweet potato cookies, these muffins are low in added sugar, using mostly sweet potato for their sweet taste. If you’re a fan of sweet potatoes, you should also check out this collection of healthy sweet potato recipes before you go.

    Jump to:
    • Why quinoa?
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Storage
    • Expert Tips
    • More delicious vegan muffin recipes!
    • 📖 Recipe

    Why quinoa?

    Quinoa might sound like an odd addition to a dessert, but even if you’re not a quinoa fan, I urge you to try these! You won’t even taste it. 😉

    Quinoa is high in protein, fiber, and other nutrients, plus it’s naturally gluten-free, making this a winning ingredient for our vegan sweet potato muffins.

    Plus, it’s such a versatile ingredient!

    You can use it to make a yummy side dish, like this coconut lime quinoa, or toss it in a soup or a salad. Quinoa also makes a fantastic filler for stuffed peppers!

    Hands breaking open a muffin with more muffins below.

    Ingredients + Substitutions

    Here’s everything you’ll need for our delicious vegan sweet potato muffins.

    Bowl of quinoa, bowls of flour, sweet potato, chocolate chips, milk and cinnamon on kitchen countertop.
    See recipe card for quantities.
    • Sweet potato: Use one that’s long and narrow for quicker roasting time. Choose one that’s small to medium size with smooth skin, free from bruises and cracks. Roasting or air frying the potato whole with its skin on is best for natural sweetness.
    • Quinoa: Although generally considered a grain, quinoa is actually a seed, and adds protein to these delicious muffins.
    • Almond flour: Use blanched almond flour for its fine texture and don’t sub or omit it. The almond flour adds tenderness to the muffins.
    • Oat flour: Use store bought, or you may also make your own if you have rolled oats and a strong blender.
    • Maple syrup: Use pure maple syrup to sweeten the muffins using unrefined sugar. You may also use date syrup if you prefer.
    • Almond milk: I’m using almond milk but you may use any unsweetened nut milk of your choice. I didn’t test these with soy or oat milk, but I suspect that would work fine as well.
    • Baking powder: Make sure your baking powder is active and fresh for maximum rising power.
    • Cinnamon: For added flavour, but you may omit it if you’d like. Or you can add more spices, such as a pinch of nutmeg and ginger.
    • Chocolate chips: These are optional, but they add a lovely flavor and texture to the muffins.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Glass bowl with milk, quinoa and sweet potato inside.

    Add the mashed sweet potato and remaining wet ingredients to a large bowl and whisk well. (photo 1)

    Flour, cinnamon and baking powder in bowl on top of wet mixture.

    Then add all the dry ingredients to the same bowl and mix to combine. (photo 2)

    Muffin batter in large glass bowl with chocolate chips on top.

    If using the optional chocolate chips, add those now and gently fold them in. (photo 3)

    Raw muffin batter in muffin pan ready to bake.

    Divide the batter into the muffin liners, adding a few more chocolate chips on top, if you’d like. (photo 4)

    Bake the muffins until a toothpick inserted in the middle comes out clean, approx. 22-24 minutes.

    Then remove from the oven and let cool for at least 10 minutes before transferring to a cooling rack.

    Ten muffins on cooling rack with oats scattered below and cinnamon sticks on the side.

    Variations

    For a fun way to change up these vegan sweet potato muffins, you may use pumpkin OR butternut squash to substitute for the sweet potato puree.

    Storage

    These taste best when freshly made, however, you may keep them in an sealed container at room temperature for 1-2 days.

    Alternatively, you may refrigerate for 3-4 days, or freeze them airtight in a freezer safe container for up to 3 months.

    Expert Tips

    • Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
    • Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
    • If possible, roast your sweet potato and cook the quinoa one day in advance, or several hours before you plan to make the muffins.

    More delicious vegan muffin recipes!

    • Vegan Lemon Blueberry Muffins [GF + Oil Free]
    • Vegan Zucchini Muffins [Gluten Free too!]
    • Vegan Frittata Muffins [Vegan Savoury Muffins]
    • Banana Almond Flour Muffins [Super Moist!]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Muffins with chocolate chips and oats scattered around them.

    Healthy Vegan Sweet Potato Muffins

    Delicious, golden, vegan sweet potato muffins are a secretly healthy treat the entire family will love.
    4.88 from 8 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 22 minutes
    Total Time: 52 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 Muffins
    Calories: 114kcal

    Equipment

    Potato masher on white background.
    Potato Masher
    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    Wet Ingredients

    • â…“ cup mashed sweet potato approx 1 small sweet potato weighing 100g when raw
    • ½ cup cooked quinoa approx. ¼ cup raw
    • ¼ cup maple syrup
    • ½ cup unsweetened almond milk

    Dry Ingredients

    • 100 grams almond flour approx. 1 cup
    • 90 grams oat flour approx. 1 cup
    • 1 teaspoon ground cinnamon
    • 2.5 teaspoon baking powder

    Optional

    • ¼ cup vegan chocolate chips plus a few more to sprinkle on top of each muffin (if you'd like)
    Prevent your screen from going dark

    Instructions

    • Begin by preparing your quinoa and sweet potato if you do not already have that ready. If possible, cook the quinoa and roast the sweet potato one day in advance or several hours before you wish to make the muffins.
      To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.
      To prepare the quinoa: Add ¼ cup of raw quinoa with ½ cup of water to a small sauce pot and bring to a boil. Then lower the heat and simmer until the water is absorbed, approx 8-10 minutes. Set aside.
    • When ready to make your muffins: Preheat your oven to 350°F/173°C and line a muffin tin with parchment liners.
    • Then peel and mash the sweet potato and measure no more than â…“ cup, and place it in a large mixing bowl. Add the cooked quinoa, maple syrup, and plant milk to the same bowl. Mix well.
    • Next, add all the dry ingredients to the same bowl and stir until combined. Then fold in the chocolate chips, if using.
    • Evenly distribute the mixture among your 12 muffin cups and sprinkle a few extra chocolate chips on top if you'd like. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.
    • Remove from the oven and let the muffins cool for AT LEAST 10 minutes before handling so they have some time to firm up and set. Then transfer them to a cooling rack to continue cooling.

    Notes

    Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
    Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
    If possible, roast your sweet potato and cook the quinoa one day in advance, or several hours before you plan to make the muffins.
    For a different variation, you may use pumpkin puree or butternut squash puree to substitute for the potato.
    These muffins taste best the same day they’re made but will keep, covered, at room temperature for 1-2 days. Refrigerate for 3-4 days, or freeze them airtight for up to 3 months.

    Nutrition

    Serving: 1g | Calories: 114kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Sodium: 100mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    488 shares

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    1. Maureen

      October 29, 2022 at 9:21 pm

      5 stars
      Hi Rosa

      I’ve just made a batch of these and they are absolutely declicious! I boiled the yellow sweet potato (kumara in New Zealand where I come from) rather than baking it. My husband hates kumara and quinoa but I didn’t tell him they were in them until he said they were delicious. I ground up raw almonds and wholegrain oats to make my own flours and used red quinoa. For those who don’t like quinoa, I’d say just pretend it’s not there – if my husband can’t tell it’s there, you probably won’t either.

      Reply
      • Rosa

        October 31, 2022 at 8:53 am

        I’m so happy you both enjoyed the sweet potato muffins Maureen! 🙂 Thanks so much for taking the time to leave a review.

        Reply
    2. Charlene Hudson

      September 18, 2022 at 9:05 am

      These look really good. Could I use all purpose or whole white flour instead of the almond flour as we have nut allergies…specifically almonds.. in the family?

      Reply
      • Rosa

        September 19, 2022 at 9:36 am

        Hi Charlene, I didn’t test these with all-purpose flour, but it might work. Please report back if you decide to give that a try. 🙂

        Reply
    3. Nombuso

      September 17, 2022 at 4:38 pm

      Hi i was wondering if you have classes fir baking

      Reply
      • Rosa

        September 19, 2022 at 9:36 am

        Thanks for your interest. 🙂 I don’t offer classes at this time.

        Reply
    4. Sandy

      September 17, 2022 at 11:00 am

      I dont care for quinoa but I love the pearl quinoa. Am I able to use that with these muffins? Great recipe.

      Reply
      • Rosa

        September 19, 2022 at 9:35 am

        I didn’t try these with pearl quinoa, but it should be fine.

        Reply

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