Vegan Sweet Potato Muffins for a Healthy Breakfast 3

These vegan sweet potato muffins are made with spelt flour and applesauce. So much goodness in one little muffin!

sweet potato muffins on a white plate

Sweet potato puree, with its creamy sweetness, lends itself well to flavorful baked goods.

But if you didn’t happen to bake sweet potatoes the day before, or don’t have the 45 minutes it takes to bake sweet potatoes until tender, shredding raw sweet potatoes accomplishes much the same thing in less time.

The shredded bits of sweet potato will cook quickly, imparting their sweet flavor in these spiced muffins in just the time it takes the muffins to bake.

This post may contain affiliate links; I'll earn a small commission if you choose to make a purchase.


Wholesome ingredients = healthy sweet potato muffins

Sweet potatoes from the cellar and applesauce canned in the fall give these breakfast muffins a light sweetness.

Whole grain spelt flour, an heirloom wheat variety, gives them a lovely nutty undertone reminiscent of a bran muffin.

dry muffin ingredients in a teal pyrex bowl

The batter should fill the muffin cups about 2/3 of the way. More than that and they’ll overflow as they bake.

muffin tin full of sweet potato muffin dough

Breakfast muffins for a meal on the go

With seasonal ingredients and no eggs or dairy, these vegan sweet potato muffins are perfect to make for snacks or breakfast on cold baking days.

They make a great grab and go breakfast for busy days, too.

muffin tin full of baked sweet potato muffins

★ Did you make this recipe? Don’t forget to give it a star rating below!

4.5 from 2 votes
Vegan sweet potato muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Made with spelt flour and applesauce, these healthy muffins are great for breakfast or an easy-to-grab snack.

Course: Breakfast
Cuisine: American
Servings: 12
Calories: 1942 kcal
Author: Shannon Stonger
  1. Preheat the oven to 400 degrees and grease a 12 cup muffin tin.

  2. Combine the flour, salt, baking soda, baking powder, cinnamon, and ginger in a large mixing bowl.

  3. Whisk well until all dry ingredients are well combined.

  4. Make a well in the dry ingredients and into the well add in the sugar, applesauce, shredded sweet potato, and coconut milk. Stir the wet ingredients together in the well and then begin mixing the dry ingredients into the wet. Stir just until all ingredients are combined.

  5. Divide the muffin batter between the 12 cups and place pan in preheated oven. Bake for 20 minutes or until a cake tester comes out clean.

  6. Allow muffins to cool in pan for five minutes before moving to a cooling rack.

These vegan sweet potato muffins are made with spelt flour and applesauce. There's so much goodness packed into one little muffin! Made with wholesome ingredients, these sweet potato muffins have a natural sweetness from flavorful sweet potatoes. They're so great, some people call them morning glory muffins! #breakfast #snack #muffins

About Shannon Stonger

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family's journey towards sustainability. She is the author of the sourdough baking book 100% Rye and released Traditionally Fermented Foods in May 2017. She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

Leave a comment

Your email address will not be published. Required fields are marked *

3 thoughts on “Vegan Sweet Potato Muffins for a Healthy Breakfast