Fluffy & Moist Vegan Sweet Potato Muffins (with Oil)

A vegan sweet potato muffin on a small plate, more muffins sit in the background.

5 from 2 ratings

Fluffy & Moist Vegan Sweet Potato Muffins (with Oil)

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!). They contain the perfect balance of warm spices and are dairy-free, egg-free, and can also be made gluten-free.

Prep Time15

Cook Time18

Total Time33

Servings:

Author: Gwen Leron

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.

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.

Nutrition