Sweet Potato Oat Muffins

Updated: Mar 11

Vegan, Vegetarian, Nut-Free, Oil-Free Sweet Potato Oat Muffins


These healthy and easy sweet potato oat muffins are packed with flavor and good-for-you ingredients. They make a great addition to kids lunches, after school snacks or a quick breakfast.





Ingredients for making vegan sweet potato oat muffins


  • Old fashioned rolled oats

  • Ground flax. This will act as a binder and replaces an egg. Either golden or brown flax will work.

  • Sweet Potato. You can use up your leftover roasted sweet potato to make the muffins, roast a sweet potato until soft and tender, or purchase frozen, diced sweet potato.

  • Soy milk or your favorite milk alternative.

  • Oat flour. You can buy oat flour ( I like Bob's Red Mill) or you can make your own by grinding old fashioned oats in a food processor.

  • All-purpose flour

  • Molasses

  • Dark brown sugar

  • Baking soda

  • Baking powder

  • Pumpkin pie spice. You can buy premixed pumpkin pie spice or make your own. To make your own combine 3 Tbs. cinnamon, 2 tsp. nutmeg, 2 tsp. ginger, 1 tsp. allspice, 1 1/2 tsp. cloves.

  • salt


Ingredients

  • 2 Tbs. ground flax

  • 1 cup soy milk

  • 1 cup mashed sweet potato

  • 1/2 cup dark brown sugar

  • 2 Tbs. molasses

  • 1/2 cup oat flour

  • 1/2 cup all-purpose flour

  • 1/2 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. pumpkin pie spice

  • 1/2 tsp. salt


Instructions

  1. Preheat oven to 400 degrees.

  2. Line a 12 cup muffin tin with liners or spray with non-stick spray.

  3. In a medium sized bowl combine 2 Tbs. ground flax with 6 Tbs. water. Let sit for about 5 minutes to thicken.

  4. Add soy milk, mashed sweet potato, brown sugar, and molasses to the thickened flax and mix well. Try to break up any large chunks of sweet potato and combine them with the other ingredients.

  5. In a separate large bowl combine oat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice and salt.

  6. Mix the sweet potato mixture into the flour mixture. Stir to combine but do not over mix.

  7. Pour into muffin tin, filling each about 2/3 full.

  8. Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

  9. Cool for 10 minutes then remove the muffins and cool completely on a wire rack.

  10. Muffins will keep for 1 day at room temperature. After that refrigerate for up to 5 days.




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