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A vegan sweet potato muffin on a white plate with some blueberries
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4.88 from 25 votes

Vegan Spiced Sweet Potato Muffins

These easy vegan sweet potato muffins are perfect as a breakfast, brunch or supper treat! Delicious, adaptable, and easily made gluten free.
Servings: 6 large muffins
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


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 allspice
  • ½ tsp ground cinnamon
  • pinch salt
  • 1 handful rolled oats - for the topping

Wet Ingredients

  • 180 ml soy milk
  • 2 tsp white wine vinegar
  • 60 ml vegetable oil


  • Preheat the oven to GM5/190°C/375°F.
  • Measure the milk into a bowl and stir in the vinegar. The milk will curdle and thicken.
  • 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.
  • Weigh all the dry ingredients into a bowl. Add the sweet potato and mix well.  
  • 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.
  • Pour into a prepared muffin pan and bake for 25 minutes until risen and golden. If you are making fairy cake sized muffins, check after 15 minutes as you will need to reduce the baking time.


Hints & Tips

  • This recipe makes 6 regular sized muffins or 12 fairy cake sized muffins. Reduce the cooking time if making smaller muffins. The nutritional information provided is for a regular muffin (one sixth of the batter).
  • The batter should be lumpy and will sort itself out as it cooks. If you over mix, the muffins will be tough and have tunnels running through them.
  • Bake as soon as you mix the batter, as the reaction between the vinegar and bicarb creates bubbles to give a lighter muffin.
  • This recipe is 11 Weight Watchers Smart Points per portion.


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:
  • Flour – If you use self-raising flour, leave the baking powder out. Gluten-free flour is fine. Spelt flour will give a slightly nutty muffin with a cake-like texture.
  • Sugar – A less refined brown sugar will taste better and pair well with the spices. I use a mixture of super fine (caster) white and a dark brown muscovado. Rub lumps of unrefined sugar between your fingers to break them down before adding liquid. 
  • Milk – Any milk (plant or dairy) will work in these muffins. 
  • Oil – Any fairly neutral flavoured cooking oil will work. Coconut oil will work but will change the flavour.
  • Spices – This recipe uses a traditional mix of ground allspice and cinnamon, but other combinations are well worth trying. How about including nutmeg, ginger or even a hint of ground cloves?
  • Toppings – I've topped these muffins with a few rolled oats, but I could have used lightly-crushed walnuts or a sprinkle of sliced almonds. Alternatively, use a little granola for the crunch.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 226mg | Potassium: 284mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3545IU | Vitamin C: 0.7mg | Calcium: 89mg | Iron: 1.7mg
Course: Baked Goods
Cuisine: American
Keyword: Sweet potato muffins, Vegan Muffins