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Vegan Sweet Potato Muffins

Vegan Sweet Potato Muffins

Breakfast, Sweets

the blog:

Moist and fluffy, these Vegan Sweet Potato Muffins are a joy to have for breakfast, as a snack or for dessert. They are made with simple ingredients you can find in your pantry and require less than 30 minutes to make.

Vegan Sweet Potato Muffins

I couldn’t stop smiling as my teacher handed me a brown paper lunch bag.

I was one of the rare kids who really liked going to school. It was not just about learning new things (although there was a competitive side of me with grades), but I loved being able to see new friends and all my teachers.

A few times in the week, I would stay after school, not for extracurricular activities but actually to help my teacher clean her classroom or help her grade assignments she gave us. It would just be the two of us as my classmates empty out of our homeroom and the entire school falls into a peaceful silence.

While we get to work, she would ask me questions about my family and I and also tell me a bit about her family and kids and the love she has for them. She has a peaceful presence with her and always makes me feel welcomed and appreciated even though I didn’t do anything major. It was also fun to be able to know the grades of some of the students in the class in advance before them knowing.

One time she came into our classroom a few minutes later than usual. Before class started, she walked over to my desk, handing me a brown paper lunch bag. It was small, but the bag felt warm. Upon opening it, the smell of a freshly baked chocolate chip muffin filled my soul. I wasn’t even hungry after the big breakfast I had, but my stomach started to growl.

Vegan Sweet Potato Muffins
Vegan Sweet Potato Muffins

I couldn’t stop smiling throughout the day, feeling so loved by my teacher. I waited until I went home to eat the muffin, wanting to show my mom what my teacher gave me. She didn’t have to but the little gift made my entire day and of course, made her one of my favorite teachers of all time.

I don’t have muffins often, but whenever I have one, memories of the muffins my teacher brought me will come to the surface, making me wish I could go back in time and experience eating the chocolate muffin my teacher gave me again. Even though the muffin was no longer warm by the time I ate it, it was still one of the best muffins I ever had.

Reminiscing over these memories made me want to make some muffins since I haven’t for a very long time leading to these Vegan Sweet Potato Muffins. These muffins are topped with chopped nuts and when you have it while it is warm with a drizzle of maple syrup, it is truthfully a chef’s kiss. If you are a muffin lover, you are going to love these sweet potato muffins.

Vegan Sweet Potato Muffins

Here is an overview of these Vegan Sweet Potato Muffins.
Ingredients

Flour: You can make these sweet potato muffins gluten-free with 1:1 gluten-free flour, substituting it with the same weight.

Sugar: To make it refined sugar-free you can use coconut sugar.

Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the muffins. If you do not have unsalted, vegan butter you can just omit the salt in the batter!

Sweet Potato Puree: I steamed a medium-sized sweet potato and then puree it after it has cooled down. You can also use canned sweet potato puree.

Vegan Sweet Potato Muffins

Tips

Can I make these Vegan Sweet Potato Muffins gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.

How do I store these muffins?
If you have any leftovers, store the muffins in an airtight container. You can also freeze them by letting the muffins cool completely before transferring them to an airtight container and placing it in your freezer. When you want to eat them, simply microwave them for 30 seconds to 1 minute.

Can I make these sweet potato muffins refined sugar-free?
Yes! You can substitute the brown sugar with coconut sugar instead!

How do I know when these muffins are done?
You will know these sweet potato muffins are ready by inserting a toothpick into the city of some of the muffins and seeing if it comes out clean. If it is, then the muffins are ready. If not, bake the muffins for 2-3 additional minutes plus more if needed, until the muffins are baked.

If you like these Vegan Sweet Potato Muffins, you might also like to try:
Vegan Mini Sweet Potato Pies
Vegan Black Sesame Tang Yuan
Vegan Chinese Tangerine Steamed Buns

I cannot wait for you to try these Vegan Sweet Potato Muffins! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

Vegan Sweet Potato Muffins
Print

Vegan Sweet Potato Muffins

Moist and fluffy, these Vegan Sweet Potato Muffins are a joy to have for breakfast, as a snack or for dessert. They are made with simple ingredients you can find in your pantry and require less than 30 minutes to make.

  • Author: Helen Au
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Streusel Topping
40g (¼ cup) raw, unsalted almonds, chopped
25g (¼ cup) raw, pecans, chopped
16g (2 tbsp) raw, unsalted cashews, chopped
63g (⅓ cup) brown sugar
¼ teaspoon ground cinnamon
58g (¼ cup) unsalted, vegan butter, cold

Muffins
250g (~2 cups) all-purpose flour
48g (¼ cup) brown sugar
3g (1 tsp) ground cinnamon
3g (1 tsp) baking powder
½ tsp baking soda
¼ tsp fine sea salt
438g (1 ¾ cup) sweet potatoes, mashed
115g (½ cup) unsalted, vegan butter, melted
170g (½ cup) maple syrup
5g (1 tsp) pure vanilla extract

Instructions

  1. Preheat the oven to 350F (180C). Place some muffin cups into a muffin pan or grease a muffin pan with some melted, vegan butter or coconut oil.
  2. Make the streusel topping. Add all the ingredients for the streusel together and using your hands or with a fork, combine all the ingredients together until they are well-combined. Place the streusel into the fridge to chill.
  3. Make the muffins. To a mixing bowl, add the flour, brown sugar, ground cinnamon, baking powder, baking soda, and salt, and mix well. To a separate bowl, add in the mashed sweet potatoes, melted vegan butter, maple syrup and vanilla extract. Mix until the wet ingredients are well-combined.
  4. Slowly add the flour mixture into the wet ingredients and combine well. Divide the batter into your muffin pan, about 3/4th of the way full. Top the batter with some of the streusel, making sure to press the streusel down to prevent the streusel from falling apart.
  5. Bake the muffins for 15-20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for 10-15 minutes before serving. Enjoy!

 

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