Sweet Potato Breakfast Muffins (WFPB)

by Lisa Apfelberg

These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go.


1 cup cooked and cooled purple sweet potato with skin removed (I microwaved a large purple sweet potato and used half of it).
1 cup non-dairy milk
¼ cup maple syrup
2 tablespoons hemp seeds
2 teaspoons vanilla extract
1 ½ cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
⅛ cup mini non-dairy chocolate chips
Pecans to top (optional)

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin pan with parchment paper (or use a silicon muffin pan as I did)
  2. Put sweet potato, milk, syrup, hemp seeds, and vanilla into a bowl and mix it all together so that it becomes a thick dough. Make sure all of the sweet potato chunks are broken up.
  3. In a separate bowl mix the dry ingredients together.
  4. Add the wet ingredients into the dry ingredients and mix well. I mixed with my hands to make sure the dough all came together. I added an extra tablespoon of milk a few times to help this process.
  5. This will make 12 regular sized muffins but in my larger sized silicone muffin pan, it made six. I filled the openings about ½ full with the dough. I sprinkled additional cinnamon on the top and pressed a pecan in place as well.
  6. Bake on 350 degrees Fahrenheit (175 degrees Celsius) for 35 minutes. They are done when a knife inserted into one comes out clean. Allow to cool and enjoy!


Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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