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.


Ingredients

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)


Instructions
  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!

Notes

Vegan Moussaka (Gluten-Free) My dinner table is always full for Jewish holidays. Friends, family, visitors from afar, and strays and strangers from...
Vegan Aviyal (Kerala-style Avial Vegetable Subji) What could be better than a dish that is not only suitable to be offered as bhoga to the... Main
Vegan Goma Dressing (Japanese Roasted Sesame Dressing) Get ready to sesa-meet your new favorite dressing! It’s time to unlock the ses-amazing potential of your salads! Check... Condiments
Vegan Mercimek Köfte (Turkish Bulgur and Lentil Meatballs) This traditional vegan Turkish appetizer will have you rocking the house party (len)til the break of dawn. These vegan... Main
Vegan Loubia (Moroccan Stewed White Beans) (WFPB) Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean”... Main
Polenta with fresh veggies (WFPB) I’m new to polenta but found it to be delicious and this meal lasted me for three days! Appetizer
Apple Bread (WFPB) This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a... Breakfast
Blueberry Pancakes (WFPB) These delicious blueberry pancakes are super fluffy and you wouldn’t even know they’re actually good for you! Breakfast
Sweet Potato Breakfast Muffins (WFPB) These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go. Breakfast
Matzah Bake This version of a Passover lasagna will be a hit at your Seder, and you’ll be tempted to make... Main
This is the default image
Tofu Egg Salad A perfect sandwich for a picnic… or just a quick and easy lunch! This egg salad is made out... Main
Vegan Chicken (Seitan) Experience the ultimate succulent meaty texture and flavor with my seitan-based vegan chicken recipe. This plant-based alternative rivals the... Main