healthy sweet potato muffins on a white plate

Vegan sweet potato muffins

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

Course Breakfast
Cuisine American
Keyword easy muffin recipe, make ahead breakfast, vegan muffin recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 147 kcal
Author Shannon Stonger


  • 2 cups whole grain spelt flour
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup granulated organic cane sugar
  • 3/4 cup applesauce
  • 1-1/2 cup shredded sweet potato
  • 3/4 cup coconut milk


  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 these healthy sweet potato muffins to cool in pan for five minutes before moving to a cooling rack.