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.
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.
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🥛What you will need
🥜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.
🔪How to make
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 and add in the baking powder. 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. ( I recommend using a 12 hole muffin pan, but here I am using a 6 hole one as it is what I have. )
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
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.
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. 
To make 1 cup of mashed sweet potato, about 2 medium sweet potato is needed, or around 10 ounces of raw sweet potatoes.
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.
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.
🍽More sweet potato recipes
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📖 Recipe
Vegan Sweet Potato Oatmeal Muffins
Ingredients
- 2 cup rolled oats ( use gluten-free if needed )
- 1 tbsp 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)
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
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.
These muffins were amazing! Love them thanks for sharing this recipe!
Thanks and it's my pleasure!
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?
Thanks for your kind words!! Yes they are really healthy yet yum 😉
What a delicious way to sneak the good for you sweet potato into your diet! Yum!
Yes it is ! Thanks 🙂
This recipes sounds delicious. I'm going to add it to my bucket list.
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.
Yes I think it will work- let me know how it turns out !