These Cinnamon Sweet Potato Muffins (or muffin bites if you have a mini cupcake pan) are deliciously moist, naturally sweet, and totally pop-in-your-mouth-able. Totally easy for the non-bakers out there and made with super simple ingredients.
I’ve never been much of a baker (savory > sweet any day) but many moons ago, I worked at a vegan bakery in NYC. I didn’t do the baking itself, but working there definitely taught me a lot. It totally opened my eyes to a whole new world of possibilities in vegan baking. Although I had experimented with those boxed “egg replacers” or flax eggs, I realized that there are so many easy egg-free alternatives out there that even non-vegans would appreciate. Many baked goods do not even need an egg alternative at all (helloooo, vegan pancakes!).
I love using healthy alternatives to eggs in baking that are not processed, and just real whole food ingredients that I have in the kitchen, like mashed bananas. In these Cinnamon Sweet Potato Muffins, I’m using applesauce. Applesauce works great as an egg replacer in terms of “binding” and adds a ton of moisture to any baking recipe (baking powder is added here to help the muffins rise.)
Whenever I do bake, I like to keep refined sugars to a minimum (but don’t worry these muffins are still deliciously sweet!). So in this recipe, I’m using my favorite unsweetened almondmilk from New Barn (made from organic almonds and lots of ’em) plus some organic maple syrup (one of my sweeteners of choice!).
Side note: New Barn’s original and vanilla flavors are also sweetened with maple syrup so they would totally work in this recipe too, if you want the muffins a touch sweeter.
It’s such a pleasure to work with brands that use real, organic ingredients AND make life simpler at the same time (seriously, who has time to make almond milk every week?). Although I aspire to be THAT person who makes their own, it’s just not realistic for me. But I also hate water-y fake almondmilks that tend to fill my small-town supermarkets so I drive an hour to Whole Foods just to get New Barn (I know, I’m crazy). You can use their almondmilks wherever you would use homemade almondmilk because it is the same type of almond-rich, clean recipe.
These Cinnamon Sweet Potato Muffins are the perfect mid-morning snack. I love topping them with some almond butter or vegan nutella for a more filling treat, but they are delicious on their own too. They also double as a healthy dessert! Store them on the counter in a well-sealed container and enjoy them within five days. If you want to save them for longer, throw them in the freezer!
Let me know if you try this recipe by taking a pic and tagging me on IG (@hashtagvegan) or by using the hashtag #hashtagvegan. I can’t wait to see your creations!
P.S. A big thank you to New Barn for sponsoring this post! Recipe and opinions are 100% my own and I only work with companies whose products I genuinely use and love.
For the animals,
- 1 C New Barn Unsweetened Almondmilk
- 1 C rolled oats
- 1/4 C organic maple syrup, (or sub coconut sugar)
- 1/4 C organic unsweetened applesauce
- 2 Tbs coconut oil, melted
- 1 tsp vanilla extract
- 1 C sweet potato, (roasted and mashed ahead of time*)
- 1 C whole wheat flour
- 1 Tbs cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Combine oats and New Barn almondmilk in a large bowl and set aside to soak for about one hour. (If you are tight for time, I recommend a minimum of 20 minutes.)
- Pre-heat the oven to 425 degrees F.
- After an hour, add the maple syrup, applesauce, oil, and vanilla extract to the oat mixture and combine well.
- Add the mashed sweet potato and combine well (it's okay if there are a few small clumps).
- In a separate bowl, mix the whole wheat flour, cinnamon, baking soda, baking powder, and salt. Combine well.
- Mix your wet ingredients and dry ingredients together in own bowl.
- Lightly grease your baking pan and spoon out your muffin mixture out, filling each hole only 3/4 of the way.
- Bake for 14-18 minutes, checking doneness with a toothpick. If it comes out clean, the muffins are done! (The sweet spot in my oven is around 16 minutes). Keep in mind that if you do larger standard size muffins, baking time will be slightly longer.
- Let cool for five minutes before removing from muffin pans.