Vegan Sweet Potato Muffins

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All I can say about these muffins is, SWOON. Omg. They are so good. I was expecting them to be delicious, but I wasn’t expecting them to be addictive.

Here’s what happens when you eat the muffins: You’ll have one. You might put Irish butter on it (I’d highly recommend that combo). Then you’ll have a second. Then, you’ll have a third. At this point, you should run away from the kitchen, unless you have no qualms about eating 12 muffins in one sitting.

The muffins are vegan but don’t let that fool you. They’re better than almost every other muffin I’ve tasted, except maybe the squash masala one that I had recently in Chicago at Little Goat Diner. They’re light, moist, slightly sweet and full of spices. I’m glad I made them this morning because the temperature dipped down again in St. Louis, so I could use something warm to eat.

The other perk of these muffins is the way that they make the kitchen smell while they’re baking. Picture Thanksgiving sweet potato casserole plus your best winter spice candle, and you’ll have the right idea.

Anyway. Make these muffins immediately. Put some Irish butter on top. Take a minute or two in the morning to enjoy one (or 10), because life is short and good muffins are essential. Here’s a song to play while you’re enjoying one.

Vegan Sweet Potato Muffins (slightly adapted from Hell Yeah It’s Vegan!)

Ingredients

1 cup + 2 Tbsp sweet potato puree
¾ cup almond milk
⅔ cup brown sugar
⅓ cup water
¼ cup vegetable oil
2 Tbsp maple syrup
1 Tbsp lemon juice
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg

Directions

Preheat oven to 400 F and lightly oil a muffin tin, or use parchment baking cups like I did.

In a large bowl, mix together sweet potato puree, almond milk, brown sugar, water, oil, maple syrup, and lemon juice.

In a medium bowl, sift together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just moistened. Spoon batter evenly into prepared pan.

Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Mine took about 25 minutes but it might vary depending on your oven.

Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving. Enjoy!

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About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
This entry was posted in Breakfast, Muffins, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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