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An overhead shot of sweet potato muffins arranged on a white plate.
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5 from 5 votes

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.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 142kcal
Author Meesha

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)

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. 

Nutrition

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