Deliciously moreish spiced sweet potato muffins. These little treats are suitable for vegans and are 100% kid approved. They are also freezer friendly making them perfect for lunchboxes.
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I am forever trying to come up with new lunchbox fillers and after school snacks. My three kids eat a lot and in a few small months I’ll be making an extra lunchbox every day.
And as much as I hope I’ll be stocked up for the week a batch of muffins doesn’t last long around here!
That’s why I love recipes like this one. These spiced sweet potato muffins are a new family favourite. They’re great eaten 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!
But are these sweet potato muffins, well, sweet enough?
Absolutely. Sweet potato has a naturally sweet taste and works perfectly in baking.
There is some brown sugar added to this recipe as well for extra sweetness. If you prefer you can use coconut sugar. I often do this and the only difference is a slight change in texture. The kids still love them.
I’ve included the option to add maple syrup to these spiced sweet potato muffins as well if you want them to be even sweeter. You can also add raisins, which are always popular here.
How to make sweet potato purée
It is really easy to make our own sweet potato purée.
I usually peel and chop my sweet potato, steam it until soft, let it cool a little and blend it.
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.
If you’re really short on time you can use a jar of baby food or substitute tinned pumpkin purée to make these muffins.
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.
Other uses for sweet potato purée
If you have leftover sweet potato purée why not try one of the following ideas:
- spread it on puff pastry and make cheese straws
- add it to pasta sauce
- stir it through dal
- make macaroni cheese with it.
See more ideas below.
Do you need any special equipment to make these muffins?
You will need the following equipment:
- muffin tin* – ideally two as this recipe makes 15 muffins
- muffin cases*
- wooden spoon
- mixing bowl*
- not essential, but I recommend you get some digital scales* and a rubber spatula* if you don’t already have them.
More vegetarian sweet potato recipes
- Sweet potato fritters
- Sweet potato banana bread
- Orange and sweet potato cookies
- Sweet potato pancakes with spinach and ricotta
- Chocolate orange sweet potato ice lollies
- Sudanese sweet potato stew
- Buckwheat salad with sweet potato, blueberry and walnut
- Savoury sweet potato and cheese muffins
- Sweet potato frosting
Pin spiced sweet potato muffins for later
How to make sweet potato muffins
Spiced sweet potato muffins
- 125 g plain flour
- 125 g wholemeal flour eg wheat spelt or buckwheat or use all plain
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp nutmeg
- 125 g light brown soft sugar or coconut sugar
- 1/2 tsp sea salt optional
- 200 g sweet potato purée
- 120 ml oat milk or other plant milk
- 120 ml sunflower oil
- 1 tbsp apple cider vinegar or lemon juice
- 2 tbsp maple syrup optional
- 100 g raisins optional
Preheat oven to 180°C (fan)/200°C/gas mark 6.
Place 15 muffin cases in a muffin tin.
Sift 125g plain flour, 125g wholemeal flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1/2 tsp mixed spice and 1/4 tsp nutmeg together in a large mixing bowl. Stir in 125g sugar. Use your fingers to break down any lumps if needed. Stir in the 1/2 tsp salt if using.
In a separate bowl or jug whisk together 200g sweet potato purée, 120ml oat milk, 120ml sunflower oil, 1 tbsp cider vinegar or lemon juice and 2 tbsp maple syrup if using.
Fold the pumpkin 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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