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.) 😉
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.
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!
Ingredients + Substitutions
Here’s everything you’ll need for our delicious vegan sweet potato muffins.
- 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.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the mashed sweet potato and remaining wet ingredients to a large bowl and whisk well. (photo 1)
Then add all the dry ingredients to the same bowl and mix to combine. (photo 2)
If using the optional chocolate chips, add those now and gently fold them in. (photo 3)
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.
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.
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.
- 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!
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- 100 grams almond flour approx. 1 cup
- 90 grams oat flour approx. 1 cup
- 1 teaspoon ground cinnamon
- 2.5 teaspoon baking powder
- ¼ cup vegan chocolate chips plus a few more to sprinkle on top of each muffin (if you'd like)
- 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 ⅓ 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.