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Fluffy, moist vegan sweet potato muffins that are quick and easy to make. They’re made with simple ingredients and filled with mini vegan chocolate chips (or a different add-in you prefer!).
This vegan muffin recipe contains the perfect balance of warm spices and make great breakfast, brunch, lunchbox, or afternoon snacks. These delicious vegan muffins are dairy-free, egg-free, refined sugar-free, and can also be made gluten-free.
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The fall season is filled with pumpkin recipes, but you're going to want to make some room for sweet potato recipes, too! A good one to start with is this one for vegan sweet potato muffins.
They're very similar to my vegan pumpkin spice muffins, they just have a few small differences and both recipes can be made either vegan gluten-free or just vegan.
Cinnamon, nutmeg, and cardamom give these muffins the perfect balance of flavours and they're very quick and easy to make.
Before you head down to get all the details about how to make this sweet treat, if you're a fan of sweet potatoes, be sure to check out and bookmark these other delicious, quick, and easy vegan sweet potato recipes:
- Sweet Potato Pancakes
- Sweet Potato Waffles
- Sweet Potato Bread
- Sweet Potato Pudding
- Stuffed Sweet Potatoes
- Sweet Potato Pie
(And hey, I mentioned above that this recipe is great to make during the fall season, but don't feel that this is the only appropriate time to make them, bake them up year-round like I do!)
Want more muffins? Be sure to look through this list to see all of my plant-based muffin recipes.
Ingredients You'll Need
I always recommend sticking with the recipe the way it's written for the best results, especially with vegan gluten-free baking, but below you will find info about each ingredient and what you can and cannot substitute.
Ingredient and Substitution Notes
Flour - You will need all-purpose white flour.
For vegan gluten-free sweet potato muffins: Use Bob's Red Mill All-Purpose Gluten-free Flour Blend in the RED bag the one WITHOUT xanthan gum. Oat flour, almond flour, coconut flour or any other gluten-free flour on its own will NOT work, it must be this specific gluten-free flour blend to get the results I do. (Read all of my vegan gf baking tips.)
I have not tried making this recipe with any flour other than these two, so stick with one of these for the best results.
NOTE: When baking, measuring your flour accurately is so important to get the best results. Check out my article about how to measure flour correctly before you start.
Mashed or Puréed Sweet Potato - When baking with sweet potatoes, I bake them, then purée them until they are no longer stringy and chunky. You can also make sweet potatoes in an Instant Pot, but if you do it this way, make sure to drain off any excess moisture. Canned puréed sweet potatoes can also be used, just make sure that the only ingredient is sweet potatoes and that there are no added spices or sugar.
I prefer to purée them because sweet potatoes can be stringy. You can use either a hand blender or a food processor but if you don't have either of these tools, you can mash them with a potato masher or a fork, just make sure that there are no chunks left and that the sweet potato is smooth.
Sugar – Sweet potatoes have natural sweetness, so you don't need a lot of sugar. I use coconut sugar, but brown sugar can be used instead. I have not tried making this recipe with liquid sweeteners (like pure maple syrup or agave) or sugar alternatives, so I am unsure how they would work.
Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is, buy an organic brand (organic sugar is not processed using bone char) or one that is labelled as vegan.
Oil - This recipe is made without butter, instead, I use a neutral-flavoured oil, like safflower, or sunflower. You can also use coconut oil but if you do, make sure that your other ingredients are at room temperature so it does not solidify when added to the recipe.
I have not tried to make this recipe with vegan butter and I have not tried to make them oil-free; the combination of the oil and sweet potato helps to give the muffins an extra soft and moist texture.
Flax Eggs – Since this recipe is made without eggs, flax eggs are used as a replacement. Chia eggs will work as well if you cannot have flax.
Spices – A mix of three spices is used to give the muffins their warm fall flavours, so they cannot be left out.
Baking Powder Baking Soda - Make sure these ingredients are both fresh, they’re both essential for the muffins to rise properly and have a perfect texture.
Vanilla Extract and Salt- Just a little of both are needed to enhance the flavour of the muffins.
Chocolate Chips - Use your favourite vegan chocolate chips, I always use vegan semi-sweet / dark chocolate chips (mini or regular size). If you don't want to use chocolate chips, you can use chopped walnuts or pecans, raisins, dried cranberries, dried currants, pumpkin seeds, or sunflower seeds.
Not sure which chocolate chip brands are vegan? Read my article "Are Chocolate Chips Vegan" to find a comprehensive list of vegan brands to look for at your grocery store.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
IMPORTANT: This recipe starts with sweet potatoes that have already been baked and mashed in advance. You will need roughly 2 medium sweet potatoes to get the 1 cup needed to make the muffins. If they are on the small side, bake 3 just in case. Bake them for 45 minutes to 1 hour at 375°F (190°C). You'll know they're done when a fork or knife slides easily into each potato. Fully cool them, then scoop the insides out of the skin, and mash or purée. You can also cook sweet potatoes in the microwave.
1. Mix the dry ingredients in a small bowl, and set aside.
2. Mix the wet ingredients in a large mixing bowl.
3. Combine the wet and dry ingredients and mix them into a batter.
4. Add the chocolate chips (or other add-in) to the batter.
Stir in the chocolate chips, take care not to over-mix the batter.
5. Divide the muffin batter into your prepared muffin pan. You can use either a spoon or an ice cream scoop to do this. I like using a scoop because it’s quicker and easier to divide the batter, this is the scoop I’m using in the picture below.
6. This step is optional but you can sprinkle mini chocolate chips on top of each muffin before they go into the oven.
7. Bake.
8. Carefully remove the muffin tin from the oven and let it sit for a few minutes before removing the muffins and placing them on a wire rack to cool.
Storing and Freezing
Store leftover muffins for up to four days at room temperature, in an airtight container. They are best on the same day and the day after they are baked.
Freezing
To freeze, once they have thoroughly cooled, wrap them tightly and individually, so they're airtight, place them in a container or freezer bag, and freeze for up to two months.
What's the Texture Like?
These delicious muffins are soft, fluffy, moist, and perfect, BUT, to get this texture, you must follow the recipe exactly as it’s written.
If you make any substitutions or changes, you risk your muffins not turning out as they should.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements when making this recipe. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results.
- Use the same flour I use. If you are making the vegan gluten-free version, remember that vegan gluten-free baking can be tricky because different flours and blends produce different results. The particular gf flour I use for this recipe works perfectly, so to duplicate that perfection, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!). If you don't need your muffins to be gluten-free and you are making the vegan-only version, I have only tested with white all-purpose flour, so proceed with caution if you use a different type.
- Bake and prepare the sweet potatoes the day before. They need to be fully cooled and mashed or puréed before adding them to the recipe, so it's best to prepare them in advance to save time.
- Make sure your baking powder and baking soda are fresh. These are important ingredients that make the muffins rise and become fluffy. If they are not fresh, your muffins will turn out dense and gummy.
- Use a trigger ice cream scoop to add the batter to the muffin pan as shown in the picture above (this is the one I have). If you don’t have a scoop, you can use a tablespoon. Be sure that each muffin cup has roughly the same amount of batter so they are all the same size and finish baking at the same time.
- Don’t over-bake. If over-baked, you’ll end up with dry, crumbly muffins.
- Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
TIP: Enjoy your muffin with a hot homemade drink like a creamy vegan hot chocolate or an oat milk latte!
If You Make This Recipe...
Please tell me how your delicious sweet potato muffins turned out! Leave me a star rating and comment below or you can post a picture on Instagram and tag me so I can see them. I’m @delightfuladventures on Instagram.
If You Like This Recipe...
You may also like these other vegan gluten-free muffin recipes:
Fluffy & Moist Vegan Sweet Potato Muffins (with Oil)
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (219g) all-purpose flour **please see important notes about flour and the gluten-free option below**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cardamom
- 1 cup (240g) puréed sweet potatoes (see note below)
- ⅔ cup (100g) coconut sugar (or brown sugar 133g)
- ⅓ cup (80ml) oil (see note below)
- 1 teaspoon vanilla extract
- ¾ cup (135g) mini chocolate chips (plus extra for sprinkling on top, optional)
Instructions:
- Preheat oven to 350°F (177°C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
- Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Set aside.
- In a large bowl, mix the sweet potatoes, sugar, coconut oil, vanilla extract, and flax eggs together.
- Slowly add the dry mixture to the wet mixture and stir until combined, don't over mix. Fold in chocolate chips.
- Using a spoon or a large scoop, divide the batter into the 12 muffin cups.
- Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.
Video:
Recipe Notes:
- Please read all of the info above and below before making this recipe.
- If you are making the vegan gluten-free version, use 1 ¾ cups (245g) of Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag. It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe other than the one mentioned above, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- The cup amount for both types of flour is the same but the weights are different because they have different properties and densities. If you are baking by weight, please take note of each weight and weigh your flour correctly.
- Be sure that your sweet potatoes are fully cooled and puréed so there are no lumps or strings. Use a hand blender or food processor to make sure they are as smooth as possible. If you don't have either of these tools, a potato masher or fork will work but there may be some strings left in the mashed sweet potatoes.
- Brown sugar can be used instead of coconut sugar, however, if you are baking by weight, take note of the difference in weight between the two.
- Any type of neutral-flavoured oil can be used, such as refined avocado, safflower or sunflower. Melted coconut oil can also be used, but if you do use coconut oil, make sure that all of your ingredients are at room temperature so it doesn't harden when it's added to the recipe.
- Store leftovers in an airtight container at room temperature for up to four days.
- To freeze, once they have thoroughly cooled, wrap them tightly, individually, so they're airtight, place them in a container or freezer bag, and freeze for up to two months.
- The nutrition info listed below is based on one muffin made as the recipe is written using all purpose, mini chocolate chips in the muffin, and none on top. The muffins made with the specified gluten-free flour blend have a calorie count of 224 per muffin. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Kimberly says
Do you think I could add diced apples to this recipe ? If so , how many ?
Gwen Leron says
Hi Kimberly, yes, feel free to add diced apples. I would use a 1/2 cup and be sure to dice them very small though since the baking time is not long so they have enough time to cook all the way through. Anything else, please ask! Enjoy!
Kyanne says
Could I substitute applesauce for the oil?
Gwen Leron says
Hi Kyanne, I haven't tried it with this recipe in particular but it should be fine. The muffins will turn out a little less moist, though. If you do try it, I recommend not using paper muffin cups since the muffins will stick to them. You can either bake them directly in a high-quality non-stick muffin pan, in silicone muffin cups, or in parchment paper liners, which are all naturally non-stick. Let me know how things go 🙂
Megan says
Wish I could post my picture - they look delicious! I did add a bit of Maple Syrup to sweeten and opted for Pecans instead of chocolate chips. The perfect fall muffin!
Gwen Leron says
I'm so happy you like them, Megan. Pecans are a great choice! If you're on Instagram, you can post on there and tag me so I can see 🙂 Thanks so much for your note, I appreciate it!
Nancy says
My kids LOVE these muffins. And I absolutely love the addition of cardamom to this recipe. Super fluffy and soft!
Gwen Leron says
I'm so happy to hear that you like them, Nancy, and especially happy that they passed the kid test. Phew 🙂 Thanks for taking the time to leave your note and rating, I appreciate it!
Christina says
I made them last night and they were fantastic! After putting them in the oven, I realized I forgot to add the flax egg 😬, so that batch was rather crumbly, but, the second was perfect.
Gwen Leron says
Oops! I'm glad you realized the mistake and that you were able to fix it for the second batch! And I'm so happy to hear you liked them, Christina, thanks for taking the time to leave your note 🙂
Georgia says
I just made this recipe with a modified gfJules mix to make it grain free (my son doesn’t seem to tolerate BRM).
My non-gluten free hubby loved them! I left out the chocolate chips and just added chopped pecans. I’m sure it would be delicious with raisins but mine were too dry.
Thank you for this fabulous taste of Fall goodness!
Gwen Leron says
Wonderful, Georgia! I'm glad it worked out well with that flour, and I'm very happy to hear you like them. A trick for re-hydrating your raisins if they're too dry is to soak them in water for a while before adding them to your recipe. (see this post for details) Thanks for taking the time to leave your note 🙂
Madison says
Hi I would like to know if I could use almond flour ( also how much )
And could I keep these out of the fridge for 3 days ( road trip ) thanks!
patricia says
Do you think squash could be subbed in for the sweet potato? I always have an abundance of squash. Thanks
Gwen says
Hi Patricia! I think squash would work just fine, but if you do use squash, I suggest using my pumpkin muffin recipe (click here to see it) instead of this recipe and use the squash instead of pumpkin. Let me know how it goes!