Awesome Vegan Breakfast Muffins
Sweet potatoes have a lot in common with carrots, such as making great moist muffins!
If you like carrot cake you will probably like these, you may find them to be sweeter than carrot muffins.
With this low fat whole foods recipe, you can skip the oil, and have delicious nutritious muffins that won’t go straight to your waist, like store bought muffins often do.
This quick and easy recipe combines ingredients in a food processor. Therefore in a short amount of time, with very little effort, you can have scrumptious warm muffins that make your home smell wonderful.
I make these muffins weekly, because my daughter likes to eat them for breakfast.
This recipe gives me a lot of trouble – sometimes they are dry, sometimes too moist.
I think this is one of the challenges of baking with whole foods. The moisture content of the apples and sweet potato seem to vary each time. But, it is also what keeps things from getting boring!!
Sweet potato muffins with whole wheat flour and no-oil
Sweet potato is a wonderful baking ingredient because it is nutritious, naturally sweet, and full of vitamin A and other important vitamins and minerals.
Quick, easy, food processor muffin recipe
No eggs or dairy required, you can make these muffins without eggs – use ground flax and water instead, follow my tips for how to fluff up the liquids with your food processor.
This delicious and healthy muffin recipe takes me about an hour to make.
Add variety to your diet by baking with sweet potato
Have you heard of Okinawa, Japan? People who live there have one of the longest life expectancies in the world. Okinawans consume more than half of their calories from sweet potatoes, so we should probably eat more too.
Oil-free muffin recipe, use apples, nuts or seeds, and shredded coconut as an oil substitute and sugar substitute
Using whole foods (nuts, seeds, apples) instead of oil and sugar actually makes baking taste much better!
Those plant based whole foods substitutes have lovely complex flavours that oil and sugar just don’t have.
I find these muffins don’t even stick in my silicone muffin cups / pans, even if I don’t spray with oil. Just be sure to remove the muffins when they are still steaming hot.
How to make quick and easy healthy vegan breakfast muffins
For this recipe, prep the dry ingredients first in a large bowl. Mix those cinnamon and allspice flavours into your whole wheat flour.
Soak the ground flax and water in a little cup or bowl, as egg replacement.
Do the same, for the coconut and water, you can microwave the coconut water for 30 seconds to help the coconut get soft.
Add air to the liquids with a food processor – fluff it up
Add all the wet ingredients, including the apple slices (but not the sweet potato yet), to your food processor, and mix on high to liquify and fluff with air.
Then add the sweet potato chunks and mix until in shredded.
Add nuts or seeds and mix to your size preference. Yesterday I made these with pumpkin seeds, which I left whole. I have also blended the seeds almost into a liquid.
Both variations worked well.
The whole wheat dough should be quite dry, moisture will come out in the oven
Pour the wet ingredients into the dry and stir together to combine. The dough should be quite dry, barely moistened, because water will appear when the sweet potato cooks.
Bake 35 – 40 minutes until a toothpick comes out clean.
Enjoy these naturally sweet vegan muffin treats!
Vegan Whole Wheat Sweet Potato Muffins WFPB No-Oil
- muffin pans (silicone, or no stick recommended) or muffin papers
Instructions and Ingredients
Preheat oven to 375 degrees F
Add Flax and Coconut to Water in a small bowl, mix with a fork, microwave for 60 seconds, and let them soak
- 1/3 cup dried coconut Shredded, unsweetened. The coconut is a whole foods replacement for oil. It doesn't add much coconut flavour, but gives moisture to the muffins. It is a key ingredient.
- 2 tbsp ground flax Flax mixed with water makes flax "eggs"
- 2/3 cup water for coconut and flax soak
Mix the Following Dry Ingredients in a Large Bowl
- 3 cups whole wheat flour Or if you are new to whole wheat baking, maybe start with 2 cups whole wheat and 1 cup white flour.
- 2 tsp baking powder Ensure is well mixed throughout the dry ingredients.
- 1 tbsp cinnamon
- 1 tsp allspice
- 1/2 tsp salt Whole wheat flour can sometimes taste more bitter than white flour, the salt helps mask this.
Wet Ingredients - Add the soaked Flax, Coconut and the following ingredients to a food processor. Mix on high for a minute or more, until becomes a smooth liquid, and is aerated.
- soaked flax and coconut from above
- 3 cups apple slices 3 small apples, sliced, peel on is ok (they will become applesauce) or use pre-made applesauce. Sweet varieties of apples work best.
- 1 tbsp vanilla extract
- 1/2 cup sugar optional - you can taste test the wet ingredients and see if they are not sweet enough. I know that my family won't eat the muffins if they aren't a little sweet.
Add sweet potato chunks to the wet ingredients in the food processor and process on medium speed, until shredded.
- 3 cups sweet potato or carrots. Peeled, raw, and cut into chunks that your food processor can handle.
Add nuts or seeds and process further until nuts are diced into small pieces. My kids like these muffins with less chunks.
- 1 cup pecans Or walnuts or pistachios, or make it nut free with pumpkin seeds.
Scoop wet ingredients into the dry.
The batter should be thick, not runny, stir until all the flour is mixed in. This may require some muscles! Don't worry, the sweet potato will create juices when it bakes.
Spoon batter into lightly greased muffin cups or pans.
Bake at 375 for 35-40 minutes, or until a toothpick comes out of the centre clean.
Remove while still hot (or else may stick) and cool on a wire rack or towel.
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