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 vegan sweet potato muffins are perfect as a breakfast, brunch or supper treat! Delicious, adaptable, and easily made gluten free.

Course: Baked Goods
Cuisine: American
Keyword: Sweet potato muffins, Vegan Muffins
Servings: 6 large muffins
Calories: 259 kcal
Author: Helen Best-Shaw
Dry Ingredients
  • 150 g sweet potato (cooked and mashed)
  • 180 g plain flour
  • 60 g sugar (half caster, half muscovado)
  • 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
  1. Preheat the oven to GM5/190°C/375°F.

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

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

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

Recipe Notes

Hints & Tips


When adjusting a recipe, it is best to switch one thing at a time. This muffin recipe is fairly forgiving but it's still best to stick to this rule. Here are a few ideas:

Nutrition Facts
Vegan Spiced Sweet Potato Muffins
Amount Per Serving
Calories 259 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 226mg10%
Potassium 284mg8%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 3545IU71%
Vitamin C 0.7mg1%
Calcium 89mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.