Easy Sweet Potato Muffins

Muffins should be simple, shouldn’t have fifty million ingredients, and they should be easy to make. These easy sweet potato muffins are the epitome of what a muffin should taste like! They’re soft, they’re a little crunchy, and the texture is marvelous. Honestly, you’re not gonna want to eat any other muffin after trying these.

I was inspired to make these easy sweet potato muffins after reading Williams-Sonoma’s Baking Cookbook. Of course, we used totally different ingredients. My version is vegan and uses a combination of quinoa flour and almond flour. Williams-Sonoma’s baking book has inspired me so much! I’ve been having so much fun redoing their recipes. I’ve made some of them vegan, healthier, or even just plain easier to make. If you’re a fan of baking, I definitely suggest you to pick up that book! I’m not the best baker in the world, so the book has helped me learn a whole lot! 

Does sweet potatoes taste good in desserts? 

First of all, YES! I’m honestly not a fan of sweet potatoes in savory recipes, but I give them a chance in savory dishes anyways. I’m not a fan of sweet potatoes in savory recipes because sweet potatoes are already naturally sweet, so adding them with savory ingredients just doesn’t make too much sense to me. Don’t get me wrong, it can taste okay, but yeah no. 

I know you’re wondering why anyone would add sweet potatoes to muffins. Well, you should know that here on this blog I definitely will be adding some type of vegetable to everything!

I made these muffins gluten free and vegan! If you want to make these for someone that is allergic to nuts, substitute the almond flour for coconut flour. 

In conclusion, you absolutely do not have to use sweet potatoes for this recipe if you don’t like them. I know a lot of people just don’t like the taste of them. You can definitely use butternut squash or kabocha squash for this recipe instead. Although, adding a vegetable or even a fruit is completely optional and you can just make plain muffins! 

How to make easy sweet potato muffins:

Start by using frozen sweet potatoes. The sweet potatoes that I used for this recipe are Cascadian Farm’s Fire Roasted Sweet Potatoes. Using frozen sweet potatoes are so much easier than boiling or baking a sweet potato. This saved me a lot of time. All I had to do was add the sweet potatoes to a food processor with some water to get a creamy texture for the muffins. If you want to make this process faster, then use frozen mashed sweet potatoes!

Next, try something new and do not use All Purpose Flour. Listen, I know that everyone keeps this flour in the house (unless they’re gluten free), but I think that it is time that we all ditch it and use different flours. The texture of these muffins taste so much better compared to the ones that I have made using All Purpose Flour. Plus, if you’re someone that doesn’t eat enough quinoa – this is perfect!

 It should be noted that you do not have to use Aquafaba! A lot of people do not like chickpeas and do not buy them. So, instead use eggs (if you’re not vegan), 2 tbsp of Apple Cider Vinegar, or a flax/chia “egg”.

Easy Sweet Potato Muffins

Shayla Greveni

Muffins should be sweet, but healthy. These sweet potato muffins are everything that you want in a snack. They’re vegan and gluten free! 

5 from 1 vote

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Breakfast, Snacks

Cuisine American

Calories 114 kcal

Ingredients

  

• 1 cup of Cascadian Farm’s Fire Roasted Sweet Potatoes
• 1 cup Water
• 1 cup Quinoa Flour
• 3/4 cup Almond Flour
• 1 tsp Cinnamon
• 1/2 tsp Pumpkin Pie Spice
• 2 tsp Baking Powder
• 1/3 tsp Salt
• 1/2 cup Monkfruit Sugar
• 1 tbsp Ground Flax
• 1/4 cup Aquafaba
• 1/4 cup Coconut Oil
• 1/2 cup Macadamia Milk
• Avocado Oil Cooking Spray, for spraying

Cinnamon Sugar Topping

• 2 tbsp Monkfruit Sugar OR 3 tbsp granulated sugar
• 2 tbsp Ground Cinnamon

Instructions

 

• Begin by baking your frozen sweet potatoes according to instructions. When they’re finished baking, add them to a food processor and process them for a minute or two. The texture is going to be like sweet potato rice, that is okay! Just add one cup of water to the food processor and process again. Now your mixture is creamy! Set aside. 
• Preheat your oven to 375 degrees F. Spray a 12 muffin cup pan with Avocado Oil cooking spray.
• Sift the quinoa flour and almond flour into a bowl. Stir this mixture together. Add in the cinnamon, pumpkin pie spice, baking powder, salt, ground flax, and sugar. Mix together. Then, proceed to add the aquafaba, coconut oil, and macadamia milk. Mix together.
• Now, you should have a creamy lumpy mix. Sorta like pancake mix! Add in your sweet potatoes and mix until the sweet potato mixture disappears into the mix. Don’t over-mix!
• Using a 1/4 measuring cup, add in the mix into the muffin pan. Sprinkle each muffin with the cinnamon sugar mixture. 
• Bake the muffins for 20 minutes. Remove from oven! They can be served immediately if you’d prefer to eat them hot. 

Notes

Recipe adapted from Williams-Sonoma’s Baking Book, their recipe is not vegan or gluten free.

I like a lot of cinnamon, if you don’t like a lot of cinnamon – use this: 1 tsp cinnamon + 3 tbsp of granulated sugar

Keyword blueberry muffins, gluten free, snacks, sweet potatoes, vegan

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