Plant-Based Sweet Potato Muffins

a tray of uncooked muffins
Pexels / Roman Odintsov

Sweet potatoes make a delicious breakfast when combined with fall spices and oat flour. They're high in vitamins A, B5, B6, thiamin, niacin, riboflavin, and carotenoids. Plus, they’re naturally sweet, so these muffins don’t need a ton of added sugar—just a touch of maple syrup. Serve warm with plant-based butter or nut butter for breakfast.


  • 1 medium organic sweet potato, roasted (1 c canned sweet potato)
  • ¾ c organic nut milk
  • 2 Tbsp avocado oil or melted coconut oil
  • 3 Tbsp ground chia seed in ½ cup of water
  • 1 c oat flour (a.k.a. finely ground oats)
  • ¼ c coconut flour
  • ⅓ c pure maple syrup
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 tsp ground nutmeg
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ c pumpkin seeds


  1. Preheat oven to 400°F. 
  2. Mix the chia seeds with water and let sit at room temperature for 10 minutes.
  3. Meanwhile, whisk the dry ingredients together in a large mixing bowl. Add nut milk and maple syrup to the chia mixture, stir well, then fold the dry ingredients in with the wet.
  4. Pour batter into a muffin tin and bake for 30 minutes.

Makes 12 and keeps in the fridge for up to 1 week.

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