Sweet Potato Muffins
Prep time
Cook time
Total time
Vegan Savory Sweet Potato Muffins
Recipe type: Main Dishes
Cuisine: Vegan Thanksgiving
Serves: 12
  • 1 ½ cups sweet potato puree, (not pie filling)
  • 1 ¼ cups almonds
  • 1 cup old fashioned oats
  • 1 cup crumbled firm or extra firm tofu
  • ½ cup non-dairy milk
  • 2 ½ tbsp. coconut oil, save the ½ to grease the pan, or your favorite oil
  • 1 tbsp. brown sugar
  • 1 tbsp. ground flaxseed
  • 2 tsp. garlic salt plus ½ tsp. sea salt, mixed
  • ½ tsp. cinnamon
  • ½ tsp. ground black pepper
  1. Preheat oven to 350*F and grease a 12 cup muffin pan with ½ tbsp. of coconut oil.
  2. In the large bowl of your food processor or in your high speed blender, coarsely process the almonds. Place the ground almonds and oats in a large bowl.
  3. In a blender, mix the sweet potato puree, non-dairy milk, tofu, 2 tbsp. of coconut oil, flaxseed, salt mixture, cinnamon and black pepper.
  4. Combine all ingredients with the ground almond and oats, until well combined.
  5. Distribute the mixture evenly between muffin cups.
  6. Bake for 40 to 45 minutes, or until firm. Allow the muffins to cool for 20 to 30 minutes before removing them from the pan.
  7. Serve with your favorite sauce or gravy.
Recipe by VegMyDish.com at https://vegmydish.com/sweet-potato-muffins/