Vegan Yam Oatmeal Muffin Recipe
This vegan yam oatmeal muffin recipe is dairy free, egg free, easy, and healthy. They’re so delicious too and great for healthy breakfasts and meal preps. This plant based breakfast sweet potato muffins recipe are soft and moist also.
Sweet potatoes and yams are very simple root vegetables. You can use either one and this recipe will work fine. These root vegetables are rich in vitamins and minerals like vitamin A. That’s why they are a healthy ingredient for sweet potato muffins recipe.
Similarly oatmeal is very nutritious and easy to bake plant based foods with. This plant based yam breakfast muffin recipe is so simple and healthy for you and the whole family. It contains no oil nor sugar. Additionally this sweet potato muffins recipe is paleo and healthy.
This plant based breakfast is perfect for a healthy diet. It’s easy for meal prep and kids love it too.
Sweet potato muffins recipe is sugar free and gluten free!
Additionally you only need 5 easy plant based ingredients to make this healthy paleo sweet potato muffins recipe. Those ingredients include 2 cups worth of cooked sweet potatoes with out skin (approximately 2 large or 4 medium will do. It doesn’t have to be exact, just close enough is fine)
Other ingredients for sweet potato muffins recipe include 1 cup oatmeal dry, 2 cups almond milk (Or soy milk), 1 tbsp stevia, and 1 tbsp cinnamon. The directions for these plant based muffins are so simple also. Start by cooking your sweet potato yams.
Skin and cook your sweet potatoes any way you want. I boiled them (with the skin on) for 20 minutes. Then drained the water and waited for them to cool off. Next I peeled the skin off manually.
Then, in a large mixing bowl combine cooked skinless sweet potatoes with your choice of vegan milk (I used soy milk). Beat this vegan muffin mixture with an electric mixer until thoroughly combined.
Then add the remaining muffin ingredients (dry oatmeal, stevia, and cinnamon) and beat again until thoroughly combined. Now is a good time to Preheat the oven to 350 degrees F.
Then Fill a muffin pan (makes 12 muffins) with the oatmeal batter (with or without cup holder, lightly greased is helpful but not totally necessary if you have a good nom stick pan). Your sweet potato muffins recipe is almost done. It’s so easy too.
Bake the oatmeal yam muffins for 15 minutes and Allow then to cool off before eating
Vegan Yam Oatmeal Muffin Recipe
This plant based breakfast is so easy to make.
Ingredients
-
2
Cups
Cooked sweet potatoes
with out skin (approximately 2 large or 4 medium will do. It doesn’t have to be exact, just close enough is fine)
- 1 Cup Oatmeal Dry
- 2 Cups Vegan milk of your choice I used soy milk
- 1 Tbsp Stevia
- 1 Tbsp cinnamon
Instructions
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First skin and cook your sweet potatoes any way you want. I boiled them (with the skin on) for 20 minutes. Then drained the water and waited for them to cool off. Next I peeled the skin off manually.
-
Then, in a large mixing bowl combine cooked skinless sweet potatoes with your choice of vegan milk. (I used soy milk)
-
Beat this mixture with an electric mixer until thoroughly combined
-
Then add the remaining muffin ingredients (dry oatmeal, stevia, and cinnamon) and beat again until thoroughly combined
-
Preheat the oven to 350 degrees F
-
Fill a muffin pan (makes 12 muffins) with the batter (with or without cup holder, lightly greased is helpful but not totally necessary if you have a good nom stick pan)
-
Bake the muffins for 15 minutes
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Allow them to cool off before eating
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