Vegan Sweet Potato Muffins Recipe


The following sweet potato muffins recipe is 100% vegan and even more delicious! Enjoy warm, with a slab of coconut butter.

To me, the best part of autumn and winter is the advent of the sweet potato in my diet. It is sweet and light, but incredibly filling, warm and full of sweet surprises. I love it in just about every way – sautéed, fried, baked and even raw.

The sweet potato is full of nutrition and helps to bring more bulk and texture to these muffins. In one sweet potato there are 112 calories, 438 milligrams of potassium, 4 grams of dietary fiber, 368 percent of the RDA of vitamin A, 15 percent of the RDA of vitamin B-6, 8 percent of the RDA of magnesium and 2 grams of protein. With each bite of these muffins you get way more than you ask for. The turbinado sugar is a less refined version of sugar that retains many nutrients. The flax seeds add an extra boost of fiber and protein, while the banana keeps the muffin moist and even more sweet. The result is a muffin that is good for breakfast, snack or dessert. Bon Appetit!

Sweet Potato Oatmeal Muffins

Makes 12-15


  • 1 cup old-fashioned oats
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon ground flax seeds
  • 1 cup cooked and mashed sweet potato
  • ¾ cup turbinado sugar
  • 1/3 cup coconut oil, liquid
  • ¼ cup almond milk
  • 1 banana, mashed
  • 1 teaspoon vanilla extract
  • Dash of salt


Preheat the oven to 400 degrees Fahrenheit. In a bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, and ground flax seed. In a separate bowl, stir together the sweet potato, turbinado, coconut oil, mashed banana, vanilla extract and salt. Add the wet ingredients to the dry ingredients and fold until evenly combined. Scoop into lightly greased muffin tins and bake for 15-20 minutes or until lightly browned.

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Photo Credit: Nonsequitarlass