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,