Lucky Monroe

Vegan Sweet Potato Breakfast Muffins

Fans of sweet potato pie, take note. These muffins are warm, spicy and moist, and, I think, perfectly autumnal.

To prepare the sweet potato puree that is the basis of these muffins, poke some holes into a couple of sweet potatoes with a fork, and bake them until soft. Peel the skins off and mash them up real well; you don’t want any lumps. I don’t recommend putting them in a blender, as in my experience, this results in a gross, gluey mess.

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 12


• 1 c + 2 Tbsp sweet potato puree

• ¾ c coconut milk

• ⅔ c brown sugar

• ⅓ c water

• ¼ c oil

• 2 Tbsp maple syrup

• 1 Tbsp lemon juice

• 2 c flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp ground cinnamon

• ¼ tsp ground ginger

• ⅛ tsp ground nutmeg

(Add Veggie bacon and basil to the mix for a savory twist)


1 Preheat oven to 400°F and lightly oil a muffin tin.

2 In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice.

3 In a medium bowl, sift together flour, baking powder, soda, salt, and spices.

4 Combine wet and dry mixtures until just moistened.

5 Spoon batter evenly into prepared pan.

6 Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7 Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.


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