Get ready to transform your morning breakfast or afternoon snack with these irresistible Vegan Sweet Potato Muffins that are not just incredibly delicious, but also packed with wholesome nutrients! Imagine biting into a warm, soft muffin with a crispy pecan streusel topping that melts in your mouth, delivering a perfect balance of sweet and spicy flavors. These muffins are so good, you won't believe they're completely plant-based and made with simple, nutritious ingredients that will leave you feeling satisfied and energized.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with plant-based cooking spray.
- In a large mixing bowl, combine mashed sweet potatoes, almond milk, and maple syrup. Whisk thoroughly until smooth and well integrated.
- In a separate bowl, sift together whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg. Ensure all dry ingredients are evenly combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make muffins dense.
- For the pecan streusel topping, mix chopped pecans with brown sugar in a small bowl until well combined.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the pecan streusel mixture generously over the top of each muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent batter.
- When mashing sweet potatoes, aim for a smooth texture without any large lumps.
- Do not overmix the batter - mix just until ingredients are combined to keep muffins light and fluffy.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let muffins cool slightly in the tin to help them set and prevent crumbling.
- For a more intense flavor, toast the pecans before adding them to the streusel topping.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
