Vegan Sweet Potato Muffins on a white plate and cooling rack.
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Vegan Sweet Potato Muffins

Fluffy, moist, and delicious gluten-free vegan sweet potato muffins that are loaded with mini chocolate chips and contain the perfect balance of warm spices!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Keyword: muffins, sweet potatoes
Servings: 12
Calories: 285kcal
Author: Gwen Leron

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardomom.
  • In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and mashed sweet potatoes until blended.
  • Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.
  • Using a spoon or a large scoop, divide batter into the 12 muffin cups.
  • Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Notes

  • 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 Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
  • This recipe will NOT work with coconut flour.
  • Be sure that your sweet potatoes are fully cooled and mashed very well so there are no lumps. This can be done with a fork or you can puree them using a hand blender or food processor to make sure they are as smooth as possible.
  • Raisins, dried currants, or nuts (chopped walnuts or pecans) can be used in place of the chocolate chips.
  • I like to use an 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 all finish baking at the same time.
  • Store leftovers in an airtight container and eat within 2-3 days.
  • Nutrition info is based on 1 muffin made with mini chocolate chips in the muffins, none on top. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition

Serving: 1muffin | Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Sodium: 183mg | Potassium: 224mg | Fiber: 4g | Sugar: 21g | Vitamin A: 4300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2.2mg