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Home » Recipes » Plant-based Breakfast Recipes

Modified: Feb 16, 2021 · Published: Sep 7, 2020 by Jim Mee Sha · This post may contain affiliate links · 13 Comments

Vegan Sweet Potato Oatmeal Muffins

Jump to Recipe

These super fluffy yet moist sweet potato oatmeal muffins are also vegan, oil-free and gluten-free too ! Makes a really great breakfast on-the-go.

Sweet potato oatmeal muffins on a plate.

Looking for something to grab and go on busy mornings ? Try making a batch of these sweet potato oatmeal muffins during the weekends ! They are incredibly easy to make and can be frozen, too. Like my banana date oatmeal muffins, they are ready under 30 minutes.

Jump to:
  • 🥛What you will need
  • 🥜Substitutions / Add-ins
  • 🍠Making mashed sweet potatoes
  • 🔪How to make
  • ❔Commonly asked questions
  • 🍽More sweet potato recipes
  • 📖 Recipe

🥛What you will need

Ingredients needed to make vegan sweet potato muffins.

🥜Substitutions / Add-ins

  • To make this gluten-free, do use certified gluten-free oats.
  • Any kinds of nut butters can be used in this recipe. Some of my favorites includes almond butter, peanut butter and cashew butter.
  • Makes this nut-free by using seed butter like sunflower seed butter or pumpkin seed butter.
  • Dates can be substituted with ⅓ cup of maple syrup.
  • Add in some chopped nuts to give these sweet potato oatmeal muffins some extra texture.
  • Fold in some of your favorite chocolate chips.
  • Add in spices that will complement the flavor profile of sweet potatoes like cinnamon powder, ground ginger or ground cardamom.

🍠Making mashed sweet potatoes

If you have some leftover roasted / mashed ones, then you can use them directly ! Just mash them until smooth, then measure it out.

Otherwise, to make from scratch, start by scrubbing them clean. Poke a few holes down the middle using a fork. ( Or risk the potatoes exploding in the oven 😏)

Bake them for 30-40 minutes at 200c / 400f, or until they are soft and mushy.

Scrap out the flesh and mash it.

Alternatively, you can cook them in the microwave oven for around 5 minutes. If they are not cook yet, continue microwaving it in 30 seconds increment until they are fork tender.

Sweet potatoes on a white plate.

🔪How to make

Preheat oven to 180c / 350f. Grease / line a 12 hole muffin pan.

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Turn your oats into flour by blending them in a high speed blender for about 30 seconds. Transfer it to a large mixing bowl and add in the baking powder. Mix well.

Oat flour in a blender.

Now, add in the mashed sweet potatoes, plant milk, dates, nut butter and apple cider vinegar to the blender and blend until smooth.

Pour the wet ingredients into the dry ingredients in the mixing bowl. Using a fork or spatula, gently stir until all ingredients are well combined. Be careful not to overmix the batter.

Batter of vegan sweet potato muffins in a large mixing bowl with a fork.

Using a trigger ice cream scoop or spoon, spoon the batter into the muffin holes until about ¾ of the way full. ( I recommend using a 12 hole muffin pan, but here I am using a 6 hole one as it is what I have. )

Muffin batter in a muffin pan.

Bake them in the oven for 20-25 minutes, or until a toothpick comes out clean. You will want to keep a close eye on them around the 20 minutes mark.

Let it cool slightly in the pan for around 5 minutes, before transferring them to a cooling tray to let them cool down further. You can now dig into these vegan sweet potato muffins !

❔Commonly asked questions

How to make vegan muffins that are fluffy ?

Here are some tips that might be helpful to yield fluffy muffins -

Use a leavening agent - In these sweet potato oatmeal muffins, we are using baking powder as the main raising agent. Hence, do not omit this ingredient as it is key in creating fluffy muffins !

Avoid overmixing - Overmixing cause gluten in the flour to develop, which is something you don't want to happen as the muffins will turn out to be dense. Hence, I recommend mixing it by hand, not a blender or mixer. And do mix the batter until just combined.

Make sure oven is preheat - The initial surge of heat will push the baking powder into action, allowing the muffins to rise perfectly.

Do not open the oven door frequently - Opening the oven door frequently will cause fluctuations in the heat, hence might cause the rising muffins to collapse. I do not recommend checking on them before the 20 minutes mark.

Why do my muffins sink after baking ?

One of the most common reasons is that you might have underbaked your muffins. As they are not properly set yet, the air spaces created by the baking powder might collapse once it is out of the oven.

To make sure that that the muffins are done baking, stick a toothpick into them. The toothpick should come out clean, which indicates that the muffins are cooked. Close up shot of vegan sweet potato muffins arranged on a wooden chopping board.

How much sweet potato is needed to yield 1 cup mashed ?

To make 1 cup of mashed sweet potato, about 2 medium sweet potato is needed, or around 10 ounces of raw sweet potatoes.

How long to leave muffins in pan after baking ?

Allow the muffins to cool in pan for about 5 minutes to slightly cool off and set before removing them from pan, then transfer them to a cooling rack. Any longer than that, the muffins might turn soggy due to the deposit of water vapor.

How long does the muffins last ?

These vegan sweet potato muffins will last at room temperature for 2-3 days, and in the freezer for up to 3 months.

To freeze, first let the muffins cool down completely. Then, transfer them to a zip top bag or sealed container.

To reheat, let them thaw in the fridge overnight, before warming them up in a oven preheated to 180c / 350f for 8-10 minutes. Or, simply heat them up in a microwave oven.

I do not recommend refrigerating them as it will dry them out.

Sweet potato oatmeal muffins arranged on a wooden board.

🍽More sweet potato recipes

  • Sweet Potato Banana Pancakes
  • Sugar-free Sweet Potato Brownies
  • Vegan Sweet Potato Brownie Cookies

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

An overhead shot of sweet potato muffins arranged on a white plate.

Vegan Sweet Potato Oatmeal Muffins

Meesha
These super fluffy yet moist sweet potato oatmeal muffins are also vegan, oil-free and gluten-free too ! Makes a really great breakfast on-the-go.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 142 kcal

Equipment

  • trigger ice cream scoop
  • 12 hole muffin pan
  • Mixing bowl

Ingredients
  

  • 2 cup rolled oats ( use gluten-free if needed )
  • 1 tablespoon baking powder
  • 1 cup mashed sweet potatoes
  • 1 cup dates *pitted
  • ¼ cup almond butter ( or any other nut / seed butter )
  • 1 cup plant based milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon powder (optional)
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Instructions
 

  • Preheat oven to 180c / 350f. Grease / line a 12 hole muffin pan.
  • Turn your oats into flour by blending them in a high speed blender for about 30 seconds. Transfer it to a large mixing bowl. Add in the baking powder and cinnamon powder into to the mixing bowl and mix well.
  • Now, add in the mashed sweet potatoes, plant milk, dates, nut butter and apple cider vinegar to the blender and blend until smooth.
  • Pour the wet ingredients into the dry ingredients in the mixing bowl. Using a fork or spatula, gently stir until all ingredients are well combined. Be careful not to overmix the batter.
  • Using a trigger ice cream scoop or spoon, spoon the batter into the muffin holes until about ¾ of the way full.
  • Bake them in the oven for 20-25 minutes, or until a toothpick comes out clean. You will want to keep a close eye on them around the 20 minutes mark.
  • Let it cool slightly in the pan for around 5 minutes, before transferring them to a cooling tray to let them cool down further. You can now dig into these vegan sweet potato muffins !

Notes

*Dates can be substituted with ⅓ cup of maple syrup.
**If your dates are dry, presoak them in hot water for 20 minutes before using.
These vegan sweet potato muffins will last at room temperature for 2-3 days, and in the freezer for up to 3 months.

To freeze, first let the muffins cool down completely. Then, transfer them to a zip top bag or sealed container.

To reheat, let them thaw in the fridge overnight, before warming them up in a oven preheated to 180c / 350f for 8-10 minutes. Or, simply heat them up in a microwave oven.

I do not recommend refrigerating them as it will dry them out. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 148mgPotassium: 249mgFiber: 4gSugar: 9gVitamin A: 3353IUVitamin C: 1mgCalcium: 122mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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Comments

    5 from 7 votes (2 ratings without comment)

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    Recipe Rating




  1. yujung says

    May 02, 2025 at 1:09 am

    can I use date sugar instead of dates? how much date sugar converted?
    thank you.

    Reply
    • Jim Mee Sha says

      May 05, 2025 at 7:28 am

      I have yet to try it with date sugar, but you could start with 1/2 cup. I would suggest giving the batter a taste before baking, adding more sugar if needed.

      Reply
  2. Ann says

    August 15, 2023 at 10:53 pm

    5 stars
    These are so good! I want to eat more sweet potatoes, but I don't like them enough to eat 'plain'. I used 1/2 cup of brown sugar instead of the dates and left out the cinnamon, they both bother my oral lichen planus (an autoimmune condition). They were great without it! My new go-to healthy breakfast. Thank you so much!

    Reply
    • Jim Mee Sha says

      August 18, 2023 at 9:03 am

      I am so happy to hear that! Glad to hear the substitution works out. 😁

      Reply
  3. Maren says

    September 11, 2020 at 12:14 pm

    5 stars
    These muffins were amazing! Love them thanks for sharing this recipe!

    Reply
    • Meesha says

      September 12, 2020 at 9:47 am

      Thanks and it's my pleasure!

      Reply
  4. Linda says

    September 10, 2020 at 12:22 pm

    5 stars
    What a great recipe for muffins! I love how you combine sweet potato and rolled oats, and make these muffins less sweet with dates. Who can say no to these healthy muffins?

    Reply
    • Meesha says

      September 12, 2020 at 9:46 am

      Thanks for your kind words!! Yes they are really healthy yet yum 😉

      Reply
  5. Tera says

    September 10, 2020 at 3:32 am

    5 stars
    What a delicious way to sneak the good for you sweet potato into your diet! Yum!

    Reply
    • meesha says

      September 10, 2020 at 8:53 am

      Yes it is ! Thanks 🙂

      Reply
  6. Andréa Janssen says

    September 09, 2020 at 11:04 pm

    5 stars
    This recipes sounds delicious. I'm going to add it to my bucket list.

    Reply
  7. Faith Still says

    September 09, 2020 at 10:01 pm

    These look good. I have never used dates for a sweetener before. We have sweet potatoes in the garden, but they aren't ready yet. I have been pureeing pumpkins from the garden. I bet these would be good with pumpkin too.

    Reply
    • meesha says

      September 10, 2020 at 8:54 am

      Yes I think it will work- let me know how it turns out !

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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