4.88 from 25 votes
A vegan sweet potato muffin on a white plate with some blueberries
Vegan Spiced Sweet Potato Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These easy to make vegan sweet potato muffins are perfect as a breakfast, brunch or mid-morning treat! Delicious, undetectably vegan, and easily gluten free. Step by step instructions included.

Course: Baked Goods
Cuisine: American
Keyword: Sweet potato muffins, Vegan Muffins
Servings: 6 large muffins
Calories: 259 kcal
Author: Helen Best-Shaw
Ingredients
Dry Ingredients
  • 150 g sweet potato (cooked and mashed)
  • 180 g plain flour
  • 60 g sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp  ground all spice
  • ½ tsp ground cinnamon
  • pinch salt
Wet Ingredients
  • 180 ml soy milk
  • 2 tsp white wine vinegar
  • 60 ml vegetable oil
Instructions
  1. Preheat the oven to GM5/190C/375F

  2. Measure the milk into a bowl and stir in the vinegar.  The milk will curdle and thicken.

  3. Cook your sweet potato - I usually pop it in the microwave for 5 - 6 minutes until soft. Discard the peel, then mash the flesh using a fork on a chopping board

  4. Weight all the dry ingredients into a bowl.  Add the sweet potato and mix well.  

  5. Pour the soy milk mix and oil into the dry ingredients and briefly mix until combined and you have a lumpy, uneven batter.   Do not fold the mix more than 15 times.

  6. Pour into a prepared muffin pan and bake for 25 minutes until risen and golden.

Recipe Notes

When adjusting a recipe, it is best to switch one thing at a time.  This muffin recipe is fairly forgiving but still make adjustments one at a time.

Flour - I used regular all-purpose flour here. The recipe is forgiving enough to use different flour or a mix.  If you use self-raising leave the baking powder out.   You can also use gluten free flour if needed.  Substituting some, or all with spelt flour will result in a slightly nutty muffin with a cakier texture.

Sugar - A less refined brown sugar will taste better here, and the flavours will pair well with the spices.   I generally use a mixture of super fine (caster) white and a dark brown muscovado.

The easiest way to get rid of lumps and clumps in brown unrefined sugars is to rub them between your fingers.

A few small lumps will give you delicious caramelised little pockets of sugar in the muffins so don't worry about getting rid of every lump.  BUT you need to break up those big lumps before you mix in the liquid.

Milk - I generally use homemade unsweetened soy milk (you can make soy milk in a soup maker).  Any milk (plant or dairy) will work her  - use what you usually have in the fridge.

Oil - Again this is very adaptable - any will work, I tend to use sunflower but any lightly flavoured oil can be substituted.  Rape / canola, light olive or corn oil.   Coconut oil will work but completely change the flavour.

Yield

Makes 6 regular sized muffins,  12 fairy cakes.   Reduce cooking time if making smaller muffins.

Nutrition

Is for one large muffin (1/6 of the batter)

Batter

Should be lumpy - it will sort itself out as it cooks.   If you over mix the muffins will be tough and have tunnels in the dough.   You need to bake as soon as you mix the batter as the reaction between the vinegar and bicarb creates bubbles which makes for a lighter muffin.

This recipe is 11 Weight Watchers Smart Points per portion.

 

 

 

 

 

 

Nutrition Facts
Vegan Spiced Sweet Potato Muffins
Amount Per Serving
Calories 259 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Sodium 226mg 9%
Potassium 284mg 8%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 11g
Protein 3g 6%
Vitamin A 70.9%
Vitamin C 0.9%
Calcium 8.9%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.