Vegan Sweet Potato Muffins

1 and 3/4 cups white whole wheat flour (it’s 100% whole wheat but much lighter in taste! I use the one by King Arthur Flour)
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed sweet potato (I use canned from Farmer’s Market Organic Foods)
1/2 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp maple syrup

Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together sweet potato, almond milk and maple syrup. Combine wet and dry ingredients and mix. Fill the muffin cups two-thirds full (it’s ok if the cups are mostly filled too.) Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 1 dozen muffins

–Recipe submitted by Aubrey Sherman adapted from “The Best Pumpkin Muffins” by Isa Chandra Moskowitz

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3 thoughts on “Vegan Sweet Potato Muffins”

  • Trader Joe’s also carries the white wheat flour – by us it’s the only place we can get it as very few stores carry the KA brand.

  • oh – and it’s even healthier if you use the organic sugar which is evaporated cane juice – and it’s a one to one substitution, just like the white wheat is for anywhere you would use white flour.

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