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
Calories: 142kcal
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.
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
