Cinnamon Sweet Potato Muffins
Recipe type: Vegan
Yield: 12 muffins
For the Muffins:
  • 1/2 tablespoon apple cider vinegar
  • 3/4 cup unsweetened almond milk
  • 2 medium or 1 large sweet potato (for 1 1/2 cups mashed)
  • 1/2 cup coconut oil, melted
  • 1/2 cup sugar
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
For the Maple Glaze (optional):
  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 2-4 tablespoons almond milk
  1. Preheat oven to 350˚F. Lightly grease a muffin pan with oil or line with muffins liners and set aside. Place apple cider vinegar in a liquid measuring cup and top with almond milk to make 3/4 cup, set aside.
  2. Peel the sweet potatoes and chop into 1-inch cubes. Steam sweet potatoes until very tender, about 11-12 minutes. Mash with a fork and measure out 1 1/2 cups for the muffins.
  3. In a large bowl, stir together the dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, allspice, cloves). In a blender, blend the 1 1/2 cups sweet potatoes with the almond milk mixture, coconut oil, sugar, applesauce, and vanilla extract. Add to the dry ingredients and stir (do not overmix or your muffins will be tough).
  4. Spoon the batter into the prepared muffin pan until cups are almost full and bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then invert on a wire rack to cool completely.
  5. For the optional maple glaze, combine powdered sugar and maple syrup in a medium bowl. Add almond milk, one tablespoon at a time, until desired consistency is reached. Drizzle over muffins.
Muffins will keep, tightly sealed, for about 1 week. They also freeze well, to make them last longer.
Nutrition Information
Serving size: 1 muffin Calories: 200 Fat: 10g Saturated fat: 8g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 25g Sugar: 9g Sodium: 230mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Handful of Raspberries at