Super healthy sweet potato muffins that also happens to be vegan, sugar-free & is made from oatmeal. Easy to make & only requires simple ingredients.
Sweet potatoes are one of my favorite ingredients to use in baking ! As they are naturally super sweet and flavorful, you sure can get away with using less sweetener.
The best part about this recipe is that you wont be using regular sweeteners in this recipe ! Instead, dates will be used as an alternative. These muffins are also super easy to whip up and in my opinion, is a must have snack in your pantry. ( Oh and also did I mentioned that they are freezer-friendly too ?! )
What you will need
- You can substitute the oats with a little less than a cup of oat flour.
- Dates can be substituted with maple syrup, but you will need less liquid. I would recommend starting with 1/4 cup and slowly adding from there, if needed.
- You can substitute any kinds of nut / seed butters that are mild in flavor in place of peanut butter. ( Almond butter, cashew butter and sunbutter / sunflower seeds butter would work well in this recipe. )
This is another one of those super versatile recipe that you can play around with ! Some add-ins that will work really well in this recipe are :
- Chopped nuts ( Especially pecans and walnuts )
- Any warming fall spices ( cardamom, cloves, pumpkin spice )
- Dried fruits
- Chocolate chips ( obviously ! )
Tips on making the best muffins
- To make it easier for you, cook your sweet potato ahead of time ! I really like batch roasting sweet potatoes so I will have sweet potatoes for the week. This recipe is also a great way to use up leftover sweet potatoes.
- Oil / line your muffin pan - trust me, you will not want your muffin sticking onto the pan !
- Be careful not to overmix your batter - Just mix until the ingredients are well incorporated. You do not want to overmix them as it will result in dense and chewy muffins.
- Allow muffin to sit for about 10 mins before removing them from the pan - This allows the muffins time to set. But be careful not to leave them for too long as it will cause the bottom of your muffins to be soggy due to the steam. Instead, let them cool on a wire cooling rack.
How to store + freezing
Yes, you heard me right - you can freeze these sweet potato muffins ! You can batch make them during the weekends and pull them out when needed. They make a perfect breakfast, snack or even dessert !
To freeze them, let the muffin cool down. Then, transfer them into zip lock bags or seal containers. You can know place them in the freezer. They can last in the freezer for up to 3 months.
When you are ready to enjoy them, simply let them defrost and heat them up in the microwave or oven.
Alternatively, you can store them in the fridge for up to a week.
Vegan Sweet Potato Oatmeal Muffin
- 1 cup rolled oats ( use gluten-free if needed )
- 1/2 cup mashed sweet potatoes
- 3/4 cup dates**
- 2 tbsp peanut butter*
- 1/2 cup plant based milk / water
- 1 tbsp baking powder
- 1 tsp cinnamon powder
- Preheat oven to 180 c / 350f .
- Place your rolled oats into a high speed blender / food processor and blend until a flour like texture forms. Be careful not to overdo it. Remove and set aside.
- Next, add in the mashed sweet potatoes, plant based milk dates and peanut butter into the blender and blend until smooth.
- In a large mixing bowl, combine all ingredients. By using a fork / spatula, stir the mixture until everything is well incorporated. Do not overmix as it will results in dense muffins.
- Transfer your muffin batter to a lined / oiled muffin pan. Fill it about 3/4 full.
- Bake it in the oven for 20-25 minutes, or until they are golden brown and a toothpick comes out clean.
- Let the muffins rest in the muffin pan for 10 minutes before transferring them to a cooling tray. Let it cool and enjoy !