Vegan Date Sweet Potato Muffins
Vegan Date Sweet Potato Muffins are tender and naturally sweet, with mashed banana and dates adding rich caramel notes against warm cinnamon. Spelt flour and oats give a hearty texture, while sweet potato keeps them moist. Perfect for breakfast, snacks, or brunch, they’re satisfying without being heavy.
- Prep10 mins
- Cook30 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line them with paper liners.
- 2
Put the diced sweet potato in a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain the sweet potato and set aside to cool.
- 3
Whisk the spelt flour, oats, baking soda, and cinnamon in a bowl. In a separate bowl, stir together the bananas, oil, and sugar.
- 4
Stir the banana mixture into the spelt mixture just until the dry ingredients are moistened; fold in the dates and sweet potato. Divide the mixture evenly among 12 muffin cups.
- 5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool in the pan for 10 minutes; then remove to a wire rack to cool completely.
- Calories 243.41 kcal Moderate
- Protein 3.66 g Low Source
- Carbs 36.46 g Moderate
- Total Fat 10.34 g Moderate
- Saturated Fat 1.08 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 6.24 mg Low Source
- Fiber 2.74 g Low Source
- Sugar 17.13 g High
- Added Sugar 0.0 g Low Source
- Calcium 10.98 mg Low Source
- Iron 0.9 mg Low Source
- Potassium 139.93 mg Low Source
- Vitamin A 133.05 mcg_rae Moderate
- Vitamin C 3.87 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten