Looking for a wholesome, nutrient-packed treat that still feels like a dessert? These vegan sweet potato date muffins are a perfect option. They're moist, naturally sweetened, and filled with warm spices that make them irresistible. Whether for breakfast, a midday snack, or a guilt-free dessert, these muffins are as delicious as they are nutritious.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
These muffins are made with real, whole-food ingredients like mashed sweet potatoes and dates. They're entirely plant-based, easy to make, and packed with flavor.
Ingredients
Dry Ingredients:
- 1 ½ cups whole wheat flour (or gluten-free flour if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
Wet Ingredients:
- 1 cup mashed sweet potato (baked and cooled)
- ½ cup pitted dates (soaked in warm water for 10 minutes, then pureed)
- ⅓ cup maple syrup (or agave)
- ½ cup almond milk (or any plant milk)
- 3 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
Optional:
- ½ cup chopped walnuts or pecans
- ¼ cup raisins or dried cranberries
- 1-2 tablespoons chia seeds or flaxseeds
Adding a handful of nuts or seeds enhances the nutrition and crunch factor, but they’re optional.
Preparation
Step 1
Prepare your oven and baking tins.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it with a non-stick spray.
Step 2
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. Set aside. Combining these dry components ensures your muffins rise evenly and are spiced throughout.
Step 3
Blend the wet ingredients.
In a separate bowl or blender, mix the mashed sweet potato, date puree, maple syrup, almond milk, melted coconut oil, and vanilla. Stir until smooth. The dates help create a naturally sweet and caramel-like flavor in the muffins, eliminating the need for refined sugar.
Step 4
Combine and bake.
Gradually fold the wet mixture into the dry ingredients. Mix gently until just combined. Don't overwork the batter—it should be slightly lumpy. If you’re adding optional ingredients, fold them in now. Spoon the batter evenly into the lined muffin cups, filling each about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes clean.
Conclusion
Let the muffins cool for 10 minutes before transferring them to a wire rack. These vegan sweet potato date muffins stay fresh for up to 3 days in an airtight container or can be frozen for future snacking.
Want to make them your own? Try experimenting with different spices or add-ins to customize the recipe. A sprinkle of oats or a pecan on top before baking can add a decorative and tasty twist! Bon appétit!