Sweet potato muffins made with purple sweet potato purée and oats naturally sweetened with maple syrup, applesauce, and raisins. Perfect for a fall snack!
Hey, everyone.
How was your week?
Also, how is Thanksgiving day in exactly TWO WEEKS?
Yes, the Thanksgiving feast is coming, but I thought we could start out small, with an appetizer of sorts.
I thought we could start the festivities with Purple Sweet Potato Muffins.
They’re oil-free, gluten-free, vegan, and refined-sugar-free, making them a suitable treat for everyone in the fam.
If you’ve been following me for a while, you probably know that I’m pretty obsessed with purple sweet potatoes.
When my girlfriends came over for brunch a few weeks back I made them goodie bags of my favorite products.
In passing, I threatened to stuff a purple potato in there, because they’re that good!
I have quite a history with purple sweet potatoes so far.
Remember when I added them ti Overnight Oats, stuffed them with Tandoori Spiced Chickpeas, and whipped them into hummus on toast?!
And now it’s time to bake them into muffins.
What You Need to Make Purple Sweet Potato Muffins
Here’s what you need to make the best purple sweet potato muffins:
- gluten-free oat flour
- baking powder
- cinnamon
- maple syrup
- purple sweet potato purée
- unsweetened almond milk
- applesauce
- raisins
That’s it!
How to Prepare Purple Sweet Potatoes
If this is your first time hearing about purple sweet potatoes, you’re in for a treat.
Stokes Purple Sweet Potatoes are a unique variety with purple skin and rich purple flesh.
Aside from its vibrant and majestic color, Stokes purple sweet potatoes contain a high level of antioxidants, packing them with nutrition!
They’re also an excellent source of vitamin C and fiber!
Purple sweet potatoes are a bit drier, denser, and richer tasting with a well-balanced sweetness.
For baking, I recommend “whipping” them into shape by blending them into a purée before adding to your sweet recipe.
Swaps and Substitutions
You’re going to love turning your baked good amethyst purple!
I love making these muffins because they come together quickly without even the use of a “flax egg” to tie all of the ingredients together.
The addition of purple sweet potato purée keep things creamy and moist without any added oils.
The recipe calls for a gluten free oat flour base but a 1:1 ratio of gluten free flour and whole oats works too if you want a bit more texture.
If you don’t have oat flour on hand, try blitzing your preferred whole oats of choice in a blender until you have a fine flour.
Because the purple sweet potato adds natural sweetness, you can get by with only a little maple syrup to sweeten things up.
You can control the sweetness by adding more maple syrup for sweeter muffins and less for a lower sugar treat.
How to Serve Purple Sweet Potato Muffins
Make a batch of Purple Sweet Potato Muffins whenever you want a healthy snack with a fun color.
I mixed raisins into mine for extra sweetness– but you can get creative with your mix ins.
Some other ideas are walnuts, slivered almond, cranberries, or dried cherries.
They’d be perfect as a beautiful breakfast or snack for family coming over this holiday season!
If you can’t find purple sweet potatoes near you, any color sweet potato will work in its place.
More Vegan Muffin Recipes
-
Apple Acorn Squash Muffins
-
Banana Chia Chocolate Chip Muffins
-
Double Chocolate Double Green Zucchini Muffins
-
Pumpkin SunButter Chocolate Chip Muffins
-
Lemon Cashew Chia Seed Muffins
-
Carrot Cake Almond Flour Muffins
-
Zucchini SunButter Chocolate Chip Muffins
-
Purple Sweet Potato Muffins
-
Vegan & Gluten-Free Blueberry Muffins
-
Peanut Butter Banana Bread Swirl Muffins
-
Oil-Free Dark Chocolate Beet Muffins
-
Strawberry Hemp Heart Muffins
-
Pumpkin Cacao Cranberry Muffins
I Want to Hear From You
If you make this Purple Sweet Potato Muffins recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Purple Sweet Potato Muffins
- Total Time: 45 mins
- Yield: 12 muffins
- Diet: Vegan
Description
Sweet potato muffins made with purple sweet potato purée and oats naturally sweetened with maple syrup, applesauce, and raisins. Perfect for a fall snack!
Ingredients
- 2 cups gluten-free oat flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup maple syrup
- 1 1/4 cup purple sweet potato purée (1 Frieda’s Purple Sweet Potato, peeled, steamed, and puréed + 2– 4 TBSP unsweetened almond milk)
- ½ cup unsweetened almond milk
- ⅓ cup applesauce
- 1/2 cup raisins (optional)
Instructions
- First, make your sweet potato purée in advance. Scrub a large purple sweet potato and carefully peel the skin with a potato peeler. Dice the sweet potato into large chunks and add them to a steamer basket over boiling water. Steam the sweet potato for 8-10 minutes, or until they’re fork tender and vibrant purple.
- Let the sweet potatoes cool slightly, then add them to the blender with a splash of almond milk. Blend them until they’re smooth and creamy, scraping down the sides as needed. Add more almond milk in 1 Tablespoon increments as needed to get the blades moving. Measure out 1 1/4 cup purée for this recipe and reserve leftovers for another recipe.
- Next, make your muffins. Preheat the oven to 350°F and line a muffin tin with liners or, alternatively, spray with non-stick spray.
- In a large bowl, combine the oat flour, baking powder, and cinnamon and toss with a fork to combine. Next, add the maple syrup, purple sweet potato purée, almond milk, applesauce, and stir well. Fold in raisins.
- Spoon the muffin batter into the muffin tins and fill ¾ way full, topping with more raisins if desired.
- Transfer the muffin tin to the oven and bake the muffins for 25-20 minutes, or until the muffins are golden brown firm to the touch.
- Allow the muffins to cool slightly before serving. Store leftover muffins in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Frieda’s, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Hello!
Your recipes look wonderful. I was just curious as to how you develop recipes? What usually serves as your inspiration? How do you go about creating and documenting? It’s something I do but without recording and sometimes I feel like I run out of ideas. Any tips would be helpful. Thanks for sharing your lovely work!
I love purple sweet potatoes and can not wait to try this recipe!
Thanks, Danielle! Hope you love it!
Ive attempted these twice now..making my own oat flour and both times just turned out like a purple mash, oatmeal ball? didnt taste horrible but not a muffin..what am i doing wrong?
Hi Michelle,
Oh no! Are you using any other substitutions? Is the final muffin too wet or too dry?
Lauren
These are so good! I was ecstatic that the purple color stayed (I steamed the potatoes as directed to help keep the color). Not too sweet, perfect for muffins. I did a batch with raisins and another with craisins. Each batch was yummy.
Hi Jenna,
I’m so glad that you enjoyed these! The purple color is so fun! Also, I love that you used. craisins on one batch– so fun!
XOXO Lauren
Tried this two days ago and they were delicious! I’d never really payed much attention to the purple sweet potato but now I’ll have to buy more to make these again!
Hi Ines,
I’m so glad that you enjoyed them! Purple sweet potatoes are so fun!
XOXO Lauren
Hi Ines,
YES! Purple sweet potatoes are the best! I’m so glad that you tried them out in muffins! 🙂
XOXO Lauren
Hi, is there anything can be used to replace applesauce? Thank you!