Vegan Sweet Potato Oatmeal Muffins
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.
Servings 12 muffins
- 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)
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 !
*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.
Calories: 142kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 249mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3353IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg