These Vegan Sweet Potato Muffins are studded with chocolate chips and are so moist, soft and fluffy. They are healthy, gluten-free, oil-free and just 8 ingredients and made in 1 bowl! So very easy to make!
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VEGAN SWEET POTATO MUFFINS
I really love sweet potatoes. A lot. I love sneaking sweet potatoes in desserts, as can be seen here in a full collection of 12 Vegan Desserts Using Sweet Potatoes. These super soft and fluffy vegan sweet potato muffins are so easy to make and so delicious! My daughter has eaten 6 of them in the past 2 days. Since they are pretty darn nutritious, I don’t mind it one bit. I used less sweetener in these than I typically use, since the sweet potato does add some sweetness. Also, anytime I add chocolate chips, I can get away with using less sweetener.
Just like with a lot of my recipes, I used almond flour in these for moisture to keep them oil-free. Both the sweet potato, almond flour and coconut milk give major moisture and richness in every bite. My recipes with almond flour are typically the most popular, so that is why I love to use it so much. The oat flour gives a healthy dose of fiber. I mean, these are basically breakfast, right? Haha.
HOW TO MAKE VEGAN SWEET POTATO MUFFINS
First, you will need to gather these 8 ingredients (+salt):
- blanched superfine almond flour
- oat flour
- baking powder
- orange cooked sweet potato
- plant-based milk (I used and recommend canned lite coconut milk)
- pure maple syrup
- vanilla extract
- dairy-free semi-sweet chocolate chips
Cook a whole sweet potato either in a microwave or in the oven. I do the microwave because it’s much faster. An oven will take around 45 minutes. Once the sweet potato is squishy soft, it is ready. Let the sweet potato completely cool.
Preheat the oven to 350°F (177°C) and line a muffin pan with 8 nonstick parchment paper liners.
To a large bowl, add the almond flour, oat flour, baking powder and salt and whisk very well until no lumps remain. Set aside.
Peel and mash the cooled sweet potato and measure out the 5 tablespoons (75g) and add to a food processor or blender (I used my Vitamix). Add the milk, syrup and vanilla extract. Blend until completely smooth and no bits/chunks of sweet potato remain.
Pour the blended mixture over the bowl of dry ingredients and stir until completely smooth and mixed. Gently stir in the chocolate chips, being careful not to overmix too much. Use an ice cream scoop or a 1/3 measuring cup to divide the batter into the 8 liners. The batter will fill up near the tops as you can see, which will result in large tall muffins. Do not divide it into more muffins, it will not overflow.
Bake for 20-25 minutes until a toothpick is basically clean from the center of a muffin, a few crumbs are ok. The oat flour version was done at 20 minutes but the starch version takes closer to 25. Keep in mind ovens vary, so look for the clean toothpick.
See, gorgeous fluffy muffins.
Just because I’m so good to you and I knew the question would be coming, I have tested a grain-free version for you for those who cannot tolerate oats! You will sub the oat flour for basically half the amount of starch. If you are not gluten-free and want to use regular all-purpose flour, sub the oat flour for the same weight amount. You can sub the oat flour for either all-purpose flour OR wheat pastry flour. Both were tested and work beautifully. For those who cannot have coconut, you can sub with cashew milk. I tested it personally. While the lite coconut milk does make them a bit more moist, rich and fluffy, the cashew milk works. I’d do the coconut milk though if you aren’t allergic. Soy milk will make these too chewy because of the protein content, so I’d probably avoid that one.
OTHER VEGAN MUFFIN RECIPES TO TRY:
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Vegan Pumpkin Muffins
Vegan Sweet Potato Muffins
- 5 tablespoons (75g) cooked, mashed and cooled orange sweet potato (do not use a white one, they are too dry)
- 1 1/4 cups (140g) superfine blanched almond flour (must be superfine or your muffins will be dense)
- 1 cup (128g) fine oat flour (I use Bob's Red Mill, see NOTES at bottom for grain-free)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup (180g) room temperature canned lite coconut milk, shaken first
- 6 tablespoons (120g) pure maple syrup
- 2 teaspoons (10g) vanilla extract
- 5-6 tablespoons (75-90g) mini semi-sweet dairy-free chocolate chips (the minis spread more throughout the batter)
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- The day before or an hour or so before you want to make the muffins, cook a whole sweet potato either in a microwave or in the oven. I do the microwave because it's much faster. An oven will take around 45 minutes. Once the sweet potato is squishy soft, it is ready. Let the sweet potato completely cool.
- Preheat the oven to 350°F (177°C) and line a muffin pan with 8 nonstick parchment paper liners.
- To a large bowl, add the almond flour, oat flour (or starch), baking powder and salt and whisk very well until no lumps remain. Set aside.
- Peel and mash the cooled sweet potato and measure out the 5 tablespoons (75g) and add to a food processor or blender (I used my Vitamix). Add the milk, syrup and vanilla extract. Blend until completely smooth and no bits/chunks of sweet potato remain.
- Pour the blended mixture (make sure to scrape it all out) over the bowl of dry ingredients and stir until completely smooth and mixed. Gently stir in the chocolate chips, being careful not to over-mix too much. Use an ice cream scoop or a 1/3 measuring cup to divide the batter into the 8 liners. The batter will fill up to the tops, which results in large tall muffins. Do not divide it into more muffins, it won't overflow. Lightly smooth out the tops with the back of a spoon, don't mash it down, as we want to keep the batter light so they rise nicely. Top with extra chocolate chips.
- Bake for 20-25 minutes until a toothpick is clean from the center of a muffin. The oat flour version was done at 22 minutes but the starch version takes closer to 25. Keep in mind ovens vary, so look for the clean toothpick.
- I know it's hard, but you need to let these muffins cool 15-30 minutes, the longer end for the starch version. These muffins continue to cook as they cool, especially starch-based ones. They will be too moist if eaten right away. Store completely cooled muffins in a large ziplock bag or sealed container at room temperature.
- Make sure the almond flour and oat flour are superfine and not gritty, otherwise your muffins will end up too dense and wet. Gritty almond flours will yield denser muffins, as does oat flour that is not ground fine. This is why I always use store-bought versions for the best, fluffy results.
- If you want to use regular all-purpose flour, sub the oat flour for the same weight amount. Whole wheat pastry flour also works in place of the oat flour. Do not use whole wheat flour, as that will make them too tough. The almond flour cannot be subbed here. It is necessary for both texture and moisture.
- To make this grain-free (oat-free), sub the oat flour for 1/2 cup + 1 tablespoon (90g) potato starch. It must be potato starch, other starches will yield very dense/chewy results. You can find this at many grocery stores in the flour isle or off Amazon. Make sure you are not getting potato flour, which is very different. If you taste this batter version, it will taste gritty because of the starch, don't fret, the end result is delicious. All remaining ingredients are the same, but this version takes closer to 25 minutes to bake. Look for a clean toothpick. These will dry out quicker by the next day, as do all baked goods with high starch amounts.
- See post under Substitutions for another tested milk version.