Vegan sweet potato muffins

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

4.77 from 17 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Author: Shannon Stonger

Preheat the oven to 400 degrees and grease a 12 cup muffin tin.
Combine the flour, salt, baking soda, baking powder, cinnamon, and ginger in a large mixing bowl.
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
Whisk well until all dry ingredients are well combined.
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.
1/2 cup granulated organic cane sugar, 3/4 cup applesauce, 1 1/2 cups shredded sweet potato, 3/4 cup coconut milk
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.
Allow these sweet potato muffins to cool in pan for five minutes before moving to a cooling rack.

Need a gluten free muffin recipe? I've had luck replacing the spelt flour with one cup of brown rice flour and one cup sorghum flour.