Fluffy Vegan Sweet Potato Muffins – Easy One-Bowl Gluten Free Recipe

Soft, fluffy, and full of comforting flavor, these gluten free sweet potato muffins are perfect for breakfast or an afternoon treat with tea, giving you that homemade bakery feel in every bite.

Ingredients

1 Flax Egg (1 Tablespoon ground flaxseeds + 3 Tablespoons water)

1 cup Sweet Potatoes (mashed)

1 cup Plant Based Milk (I used unsweetened Almond Milk)

6 Tablespoons Unsweetened Creamy Almond Butter

2 cups Gluten Free Oats

1/2 cup Granulated Sugar

1 Tablespoon Baking Powder

1-1/2 tsp Cinnamon

1 tsp Vanilla Extract

pinch of Salt

These muffins are soft, slightly spiced, and loaded with flavor from fresh sweet potatoes. They’re a cozy grab-and-go breakfast or a comforting afternoon snack with tea. The best part? They come together in one bowl and can be easily customized with nuts, raisins, or chocolate chips.

Instructions

Preheat oven to 350 F degrees (175 C) and line a cupcake tin with paper liners, set aside.

Make your flax egg using 1 tablespoon ground flaxseeds and 3 tablespoons of water, mix together and set aside.

To a high speed blender add the oats and blend until it becomes a flour. Add to the blender the rest of the dry ingredients and pulse a few times.

Add the remaining ingredients to the blender and mix until a smooth batter forms.

Pour the batter evenly into each cup of the lined muffin tin. Bake for 25-30 minutes or until a toothpick comes out clear after poking it into the center of a muffin.

Remove from the oven and allow to cool completely.