- 400 g. Mushed Cooked Sweet Potato
- 3 tbsp. Maple syrup
- 30 g. Coconut flakes (Shredded coconut)optional
- 40 g. Raisins
- 70 g. Raw Almondsground
- 190 ml. Soy Milkunsweetened
- 100 g. Soy Flour
- 1 tsp. Gluten-free baking powder
- 1/2 lemon Lemon juice
- 1/2 lemon Lemon zest
- 1/2 tsp. Baking Soda
- 1 tbsp. Psyllium Huskpowder
- 2 tbsp. Almond butter
- 2 tsp. Cinnamon powder
- 150 g. Vegan Yogurtunsweetened
- 1 tsp. Vanilla extract
- Coconut flakes (Shredded coconut)optional
These sweet potato muffins are so tender, soft, the texture is a dream! They are gluten-free, dairy-free and oil-free! You can have them as a dessert or a nice sweet and healthy breakfast. High in protein, rich and flavourful!
I love muffins for their softness and tenderness, the texture is one of the most important parts to make the muffins taste great! Here together with the smooth and rich mashed sweet potato we mix the whole raisins, ground almonds, and shredded coconut to achieve that special fluffy, soft, but not boring sweet potato muffin texture!
This recipe amount is perfect for a large maxi sized muffin form, which has 6 muffins, Ø 8,5 x 6 cm each. If you happened to have a mini muffin form, it should approximately be enough for 12 small muffins.
I think that there is a perfect golden mean in the sweetness level. I don’t like too sweet desserts, but also a good amount of sweetness should be there. So I find that the sweetness of the sweet potato combined with just a little bit of maple syrup is enough to reach the perfect sweetness. Raisins add more sweetness and lemon juice and zest adds another level of tartness. Cinnamon goes so well with the sweet potatoes. Pumpkin spice would work great as well!
Gluten-Free Flour Options
In this recipe, I have used solely soy flour because that is the only gluten-free option I happened to have at home at that time. However, oat, rice, buckwheat flour or a ready gluten-free flour mix would also work great in this recipe.
These sweet potato muffins are already very flavourful and sweet, that is why I prefer to keep the frosting rather neutral. I simply added a couple of drops of vanilla extract to the almond yogurt (you can use any type of your favorite vegan yogurt) and that is the frosting. Just add to every muffin 1-2 tsp. of the yogurt on top of each muffin right before serving. If you prefer, you can also use my vegan Nutella frosting from this recipe.
If you are interested in the other healthy gluten-free vegan desserts, check out these Crispy Banana Bites and Banana Muffins With Home-Made Vegan Nutella Frosting
Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!
Prepare the ingredients for the muffin mix
Mix all the ingredients up!
1. Add to the food processor steamed sweet potato pieces, maple syrup, and unsweetened soy milk and cinnamon and blend until a smooth puree consistency;
Preheat the Oven to 180 C (350 F) and Bake!
1. While the oven is preheating, prepare the muffin tray or muffin forms with muffin paper cases. My muffin tray consists of 6 large (maxi size) muffins. If you have mini ones, you will need 12.