These vegan sweet potato muffins made with whole wheat flour are the perfect fall treat and super easy to make! Light and fluffy swirled with sweet potato, ripe bananas, and a subtle hint of pumpkin spice. They are nut-free as well.

These sweet potato muffins are perfect for a healthy breakfast on-the-go or a midday snack.

You can meal prep, with double the batch and save some for later so you always have them on hand.

Looking for the perfect fall treat that’s healthy, easy to make, and kids-friendly?

This recipe is just perfect for all of that.

I threw in a bit of pumpkin spice to boost the fall-ness of this recipe, but these sweet potato muffins are good for any time of the year.

Not only are they healthy, easy to make, and versatile, but they are vegan-friendly too!

Ingredients used in These Sweet Potato Muffins

Just a few simple ingredients and you’ve got yourself some ridiculously yummy, healthy vegan muffins!

For this recipe I used:

Sweet potatoes, steamed/baked

Sweet potatoes are a great ingredient to include in healthy baking recipes because they add texture, flavor, and their natural sweetness cuts down on the need for added sugars.

My favorite kind of sweet potatoes is Japanese yam which has more of a yellowish white color on the inside.

It has a more creamy texture and nutty taste to it.

Ripe bananas

The riper the banana the sweeter it will be. This is another great way to add sweetness to a recipe.

Freshly baked sweet potato muffin batter, half topped with chopped pecans on a cooling rack.

Milk of choice

My favorite non-dairy milk to use is:

  • Oat milk (nut-free)
  • Coconut milk (not canned)
  • Almond milk
  • Cashew milk

Apple cider vinegar

The acids in the vinegar help to enhance the leavening in your baked goods.

Whole wheat flour

A muffin pan with freshly baked sweet potato muffin batter, half topped with chocolate chips, half topped with chopped pecans.

Coconut sugar or brown sugar

Coconut sugar and brown sugar are similar in taste and how they work in recipes.

However coconut sugar is a more health conscious option as it doesn’t create blood sugar spikes the same way that brown sugar would.

Baking powder and Baking soda

standard baking staple; leavening agent

Pumpkin spice

Mix of spices usually including cinnamon, nutmeg, allspice and ginger.

Pairs perfectly with sweet potatoes!

How to Prepare Sweet Potatoes for this Muffin Recipe

A blender full of sweet potato puree, bananas.

Method 1:

Steam sweet potatoes in a pot with 1 inch high of water.

Bring water to boil, then turn it down to simmer for 40 – 60 min depending on the size of the sweet potatoes, or until the soft to poke through with a fork.

Method 2:

Wrap sweet potatoes in tin foil, bake at 350F for 50 – 60 minutes depending on the size, or until the soft to poke through with a fork.

You can also use store-bought canned sweet potato puree.

But my favorite is homemade, in order to get the sweet and nutty flavor

How to Make Vegan Sweet Potato Muffins


Equipment you will need


These muffins are quick and easy to throw together so you can have these healthy sweet potato muffins ready in no time!

First, skin the sweet potatoes. Blend together the sweet potato flesh, ripe banans, milk, and apple cider vinegar in a high-speed blender.

Then, mix all dry ingredients together in a large bowl. Remember to sift all of the dry ingredients to avoid clumps and ensure thorough mixing.

Next, pour the wet ingredients into the dry. Mix until all ingredients are completely combined.

Fold in chocolate chips.

Then, scoop batter into a muffin pan, filling almost to the top (but not quite!).

Sprinkle more chocolate chips or pecans (optional) across the muffin tops.

Bake 20 – 25 minutes until a toothpick can be inserted in the center and comes out clean, or internal temperature reaches 200F.

How to It Spice Up

Once you have the base batter made, you can pretty much add anything you like it!

  • Chocolate chips
  • Chopped pecans
  • Sliced almonds
  • Pumpkin seeds
  • Or marshmallows
  • Coconut/brown sugar on top

These are all great options! The sky is the limit when it comes to add-ins.

Ways to Enjoy Them

These sweet potato muffins can be served in a variety of ways, making it easy to please everyone’s taste buds.

Top your sweet potato muffins with your favorite nut butter for an added dose of healthy fats and protein.

Or add a scoop of ice-cream alongside your muffin for the perfect healthy fall dessert.

Moreover, adding a dollop of yogurt on top of your muffin gives it a significant protein boost and is a great alternative to sugar-laden frostings.

I will say however, I have a great vegan cashew cream cheese frosting recipe that is to die for and would be great to use for these muffins (without tons of sugar!).

How to Store If you have Leftovers

The best way to store these yummy sweet potato muffins are in an airtight container in the fridge for up to 4-5 days.

If you wish to enjoy them cold right out of the fridge, they will have more of a dense, chewy texture, or you can warm them up a bit for a more light and fluffy muffin.

You can warm it up in the microwave for just 15 – 20 seconds.

Lastly, yes, you can freeze them! So feel free to double the batch and make meal prep easy.

How do you like to eat sweet potato muffins? Leave a comment below!



Freshly baked sweet potato muffin batter, half topped with chopped pecans on a plate. There is a bite in the middle of it, topped with nut butter.

Get the recipe:Vegan Sweet Potato Muffins

These easy and healthy sweet potato muffins are the perfect fall treat. Made with whole wheat flour, these muffins are vegan and can be made nut-free.
5 stars (3 reviews)


Wet Ingredients

  • 1 1/2 cup sweet potato puree
  • 1/2 cup ripe banana, mashed
  • 3/4 cup milk of choice *
  • 1 tbsp apple cider vinegar

Dry Ingredients

  • 1 1/2 cup whole wheat flour
  • 1/2 cup brown sugar **
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • A pinch of salt

Additional Ingredients

  • 1/2 cup chocolate chips
  • 1/4 cup chopped pecans, optional ***


  • Prepare the Sweet Potatoes
  • Check out the section "How to Prepare Sweet Potato Puree"
  • Prepare the Sweet Potato Muffins
  • Preheat the oven to 350 F.
  • Peel the skin of sweet potatoes and bananas. In a food processor or blender, blend together all the wet ingredients – cooked sweet potatoes, bananas, milk, and apple cider vinegar.
  • In a large bowl, mix together all the dry ingredients (except for chocolate chips and pecans). Pour the wet ingredients mixture in the dry ingredients. Gently combine with a spatula.
  • Fold in chocolate chips.
  • Line and grease a muffin pan. Use a medium cookie dough scooper to fill up each muffin cups close to the top.
  • Sprinkle chopped pecans on top (optional) and extra brown sugar if desired.
  • Bake 20 – 25 minutes or until a toothpick comes out clean after inserting in the middle of the muffin. If using a food thermometer, the internal temperature should reach around 200F.
  • Let it cool for 10 minutes on a cooling rack. Enjoy!


1. * For a vegan option, you can use almond, coconut, or cashew milk. For a vegan and nut-free option, you can use oat milk.
2. ** You can also use coconut sugar.
3. *** For a nut-free option, omit the pecans.
Serving: 1g, Calories: 169kcal, Carbohydrates: 28g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 218mg, Fiber: 5g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.