These vegan sweet potato muffins are made with plant-based ingredients. They're great for kids too, perfect for lunch boxes and can be batch cooked and stored in the freezer.
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These spiced sweet potato muffins are one of my family's favourite muffin recipes.
The kids love them - especially when still warm from the oven.
But they're equally as good the next day.
And the best bit? They can be frozen, added to a lunchbox in the morning and the kids still love them!
How are these sweet potato muffins sweetened?
Sweet potato has a naturally sweet taste that works perfectly in baking.
I've used brown sugar to make this recipe. However, you could use coconut sugar for a healthier alternative.
I often bake these muffins with coconut sugar and apart from a slight difference in texture the kids don't notice an difference.
I've included the option to add maple syrup and/or raisins to these spiced sweet potato muffins. Both add a little extra sweetness but can be left out if you're looking to cut back on sugar.
Are these muffins suitable for babies?
These sweet potato muffins are suitable for babies over one year old. The reason for this is because of the sugar. Even if you use coconut sugar it's best avoided for under-ones.
If you're looking for a sweet potato muffin recipe for babies you could follow my baby-friendly pumpkin muffins recipe and substitute sweet potato for the pumpkin.
Great for kids
With less sugar than most muffin recipes and a healthy portion of sweet potato these muffins are a great choice for kids.
Serve them to your kids for dessert, a snack, after-school or in a lunch box.
Store these muffins for 3-5 days in an airtight container or cake tin.
Alternatively store in the freezer to enjoy at a later date. I like to make sure I have healthy lunch box fillers (like these sweet potato muffins) for my children stored in the freezer.
How to make sweet potato purée
It is really easy to make your own sweet potato purée.
I usually peel and chop my sweet potato, steam it until soft, let it cool a little and blend it.
I find it really useful to have a few pots of sweet potato purée in the freezer as it can be added to many different recipes.
However, if you have time it tastes even better roasted (as is the case with many vegetables). This sweet potato purée from Healthy Little Foodies follows that method.
Time saver: If you're really short on time you can use a jar of baby food or substitute tinned pumpkin purée to make these muffins.
More muffin recipes
If you like these muffins you might also like these recipes:
- easy summer redcurrant muffins
- parsnip, apple and oat muffins
- healthier banana chocolate chip muffins
- healthy pumpkin muffins with sweet potato frosting
- banana and courgette muffins
How to make sweet potato muffins
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Spiced sweet potato muffins
- 125 g plain flour
- 125 g wholemeal flour eg wheat spelt or buckwheat or use all plain
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon nutmeg
- 125 g light brown soft sugar or coconut sugar
- pinch sea salt optional
- 200 g sweet potato purée
- 120 ml oat milk or other plant milk
- 120 ml sunflower oil
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoons maple syrup optional
- 100 g raisins optional
- Preheat oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Place 15 muffin cases in a muffin tin.
- Sift 125g plain flour, 125g wholemeal flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, ½ teaspoon mixed spice and ¼ teaspoon nutmeg together in a large mixing bowl. Stir in 125g sugar. Use your fingers to break down any lumps if needed. Stir in a pinch of salt (if using).
- In a separate bowl or jug whisk together 200g sweet potato purée, 120ml oat milk, 120ml sunflower oil, 1 tablespoon cider vinegar or lemon juice and 2 tablespoons maple syrup (if using).
- Fold the sweet potato mixture into the flour until just combined, stir in 100g raisins (if using) then spoon into the muffin cases.
- Bake in the centre of the oven for 25 minutes or until a skewer inserted in the centre comes out clean and the muffins are firm to the touch.
- Allow to cool in the tin for five minutes then remove and allow to cool completely on a wire rack.
- Store in an airtight container for 2-3 days or can be frozen.
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