Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Sweet Potato Muffins No Sugar Added

Eggless Dairy-Free Sweet Potato Muffins No Sugar Added

These Vegan Sweet Potato Muffins are easy to make and they have no added sugar.
Servings 6 Muffins


  • 1 cup (200 g) Sweet Potato, cooked and peeled 2 medium size sweet potato
  • 1/2 cup (120 ml) Water, room temperature
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 tbsp (15 ml) Lemon Juice or White Vinegar
  • cup (175 g) All-Purpose Flour
  • 2 tsp (5 g) Cinnamon Powder
  • tsp (6 g) Baking Powder
  • ½ tsp (3 g) Baking Soda
  • Unsweetened Shredded Coconut for toppings


  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups cupcake pan with paper liners. Set aside.
  • Poke a few holes in sweet potato with a fork. Then wrap each in a wet paper towel.
  • Microwave sweet potato, power 1200 watts for 10 minutes. Flip sweet potato after 5 minutes.
    Please adjust cooking time according to power of your microwave and sweet potato size.
    Poke sweet potato with knife or fort to see if they are done.
    Remove skin and mash sweet potato.
  • To a bowl, add sweet potato, water, oil, lemon or vinegar and mix.
  • Then, sift in flour, cinnamon powder, baking powder and baking soda. 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.
  • Top with unsweetened shredded coconut.
  • 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.