Description
These vegan sweet potato muffins are lightly sweetened with just the right amount of cinnamon and spice. They’re easy to make and filled with good-for-you ingredients, making them the perfect breakfast or snack!
Ingredients
Units
Scale
- 2 1/2 cups (230g) oat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup firmly packed light or dark brown sugar (Plus 2 tablespoons to sprinkle on top of the muffins, if desired.)
- 1 3/4 cups (500g) mashed cooked sweet potato (about 2 medium sweet potatoes)
- 1/2 cup almond milk
- 1/3 cup coconut oil, melted
Instructions
- Preheat oven to 350 degrees. Grease or line a ½ cup muffin pan with paper liners.
- In a large bowl, combine the brown sugar, almond milk, and mashed sweet potato. Stir until smooth.
- Add the nutmeg, cinnamon, and salt. Stir well.
- Stir in the oil until completely mixed.
- Stir in the flour and baking powder until well combined and no lumps remain.
- Scoop even portions into the prepared muffin tins, filling to about ¼” inch below the top.
- Sprinkle brown sugar over the top of each muffin.
- Bake for 30-35 minutes until a skewer inserted comes out clean.
- Allow to cool for 30 minutes before serving.