Vegan Sweet Potato Muffins
These vegan sweet potato muffins are soft, lightly spiced with cinnamon, and made with real sweet potato puree for natural sweetness and an incredibly moist crumb. No eggs, no dairy, and they come together quickly in one bowl. The sweet potato keeps them tender for days, making them a great make-ahead snack or breakfast muffin. Warming, wholesome, and the kind of thing you will want to bake on repeat throughout autumn. Also try my Sweet Potato Muffins No Sugar Added, Sweet Potato Chocolate Cupcakes, or Apple Oat Muffins.
Eggless Dairy-Free Sweet Potato Muffins
These Sweet Potato Muffins are so easy to make. They are soft, fluffy and delicious.
Ingredients
- 1 cup (200 g) Sweet Potato, cooked
- 1/4 cup (50 g) Superfine Granulated Sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1/4 cup (60 ml) Water, room temperature
- 1 tbsp (15 ml) Lemon Juice or White Vinegar
- 1 ¼ cup (175 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 2 tsp (5 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC). Line a standard 6 cups muffins pan with paper liners. Set aside.
- To a bowl, add cooked sweet potato, sugar, oil, water and lemon juice (or vinegar). Whisk until sugar is completely dissolved.
- Sift in flour, baking powder, baking soda and cinnamon powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Sprinkle top of cupcakes with sugar.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
