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Vegan Sweet Potato Muffins
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Vegan Sweet Potato Muffins

With baking season upon us, these Vegan Sweet Potato Muffins are the perfect treat for cozy weather. With creamy glaze and cinnamon sugar marshmallows, you may find it difficult to have just one!
These muffins include creamy sweet potato and are a great way to get sneak some Fall produce into your dessert. The texture is deliciously decadent yet fluffy, and just the perfect level of sweet.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Keyword: cinnamon, dessert, marshmallow, muffins, sweet potato
Servings: 7 people

Ingredients

  • 1/2 cup sweet potato cooked and mashed well*
  • 1/4 cup maple syrup
  • 3 Tbsp. avocado oil
  • 1 tsp. lemon juice
  • 3 Tbsp. light brown sugar
  • 1 tsp. vanilla extract
  • 2/3 cup + 2 Tbsp. unsweetened almond milk
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cinnamon
  • 1 pinch ground nutmeg

Glaze

  • 1/2 cup powdered sugar
  • 3/4 tsp. cinnamon
  • 2 Tbsp. coconut milk or sub unsweetened almond milk

Cinnamon Sugar Marshmallows

  • 1 cup vegan marshmallow minis
  • 2 Tbsp. vegan butter melted
  • 3 Tbsp. pure cane sugar
  • 1 Tbsp. light brown sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners, or lightly grease and flour the muffin tin instead.
  • Mash the 1/2 cup cooked sweet potato very well with a fork, and add it to a medium mixing bowl.
  • Add the remaining wet ingredients (1/4 cup maple syrup, 3 Tbsp. avocado oil, 1 tsp. lemon juice, 3 Tbsp. light brown sugar, 1 tsp. vanilla extract, 2/3 cup + 2 Tbsp. unsweetened almond milk). Whisk well to combine.
  • In a large mixing bowl, add all the dry ingredients (1 3/4 cups all-purpose flour, 1 1/2 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. kosher salt, 1/4 tsp. cinnamon, pinch ground nutmeg). Mix together the dry ingredients with a fork.
  • Add the sweet potato mixture to the large mixing bowl with the dry ingredients, and mix until just combined, avoiding over-mixing. Depending on the moisture of your sweet potato, you may need to add a bit more unsweetened almond milk. The consistency should be a thick batter.
  • Spoon into muffin tin and bake for approx 20 minutes until a toothpick comes out clean.
  • Meanwhile, in a small bowl, mix together the glaze ingredients until smooth (1/2 cup powdered sugar, 3/4 tsp. cinnamon, 2 Tbsp. coconut milk (or sub unsweetened almond milk).
  • Set up two bowls. One with the 2 Tbsp. vegan butter, melted, and the other with a mixture of the 3 Tbsp. pure cane sugar and 1 Tbsp. light brown sugar.
  • Working in small batches, add the 1 cup vegan marshmallow minis to the butter and quickly toss with a fork, then remove the marshmallows from the butter quickly and toss in the sugar mixture.
  • Once muffins are done, let them cool completely by leaving them in the muffin tin for 15 minutes at least, then transfer to a wire rack for another 15 minutes at least.
  • Drizzle with glaze and top with marshmallows.

Notes

* Cook sweet potatoes by baking in the oven until very soft (wrap in foil and bake at 400 degrees), or by cooking in microwave (poke holes in the sweet potato with a fork, then place on a plate for 5 to 10 minutes until tender).