Vegan Sweet Potato Muffins with Vanilla Glaze
Warm spices, naturally sweet sweet potato, and a silky vanilla glaze — these muffins are the kind of treat that disappears fast, whether you're feeding a crowd or stashing them for the week. The batter comes together with a flax egg made from ground flaxseed and water, which binds everything beautifully without any eggs or dairy in sight. Coconut oil keeps the crumb tender and moist, while cinnamon, ginger, and nutmeg give every bite that cozy, bakery-style depth. Plant-based milk and sweet potato puree do the heavy lifting on moisture, so you'd never guess there's nothing animal-derived in the mix. The vanilla glaze — just powdered sugar, plant-based milk, and a splash of vanilla — sets into a glossy finish that makes these look as good as they taste. This batch makes 12 muffins, so they're perfect for meal prepping breakfasts, bringing to a gathering, or simply having something special ready on the counter all week.
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup sweet potato puree (from about 1 medium sweet potato, roasted and mashed, or canned)
- ½ cup organic cane sugar
- ⅓ cup coconut oil, melted and cooled
- ¼ cup plant-based milk
- 1 tsp vanilla extract
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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