Vegan Sweet Potato Muffins {Wholewheat Flour}
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.
Servings: 12 - 14
Calories: 169kcal
Equipment
Ingredients
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 ***
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 218mg | Fiber: 5g | Sugar: 12g