There’s nothing like a fudgy, vegan, sweet potato muffin to snack on during the fall. It’s so warm, cozy, and delicious! It’s refined sugar-free (not including the topping) and is made without oil! All it takes is some boiled sweet potatoes, flour, applesauce, and maple syrup as the main ingredients to make these delicious sweet potato muffins.
The crumble for these muffins consists of brown sugar, vegan butter, almond flour, cinnamon, and oats. Adding this crumble is recommended since it adds a sweetness to the muffins. The muffins themselves are not that sweet, so the crumble adds a sweet cinnamon flavour.
Pre-Baking Tip For Your Sweet Potato Muffins
To get the perfect amount of batter in each muffin mould, I love using a cookie scooper! It always ensures you get an even amount of batter so that all your muffins are the same size!
How long do they keep?
You can keep these muffins in an air tight container in the fridge for up to 1.5 weeks. You can also freeze them in a plastic air tight container for up to 2-3 months. Before eating, remove from the freezer and let them thaw out for about 20-30 minutes. Place a muffin in a napkin and reheat in the microwave for about 30 seconds to 1 minute.
These sweet potato muffins are:
- Lightly sweetened
If you’re looking for another delicious fall-themed recipe, try making my vegan nutty apple blondies!
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