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Vegan Sweet Potato Date Muffins

A plate of Sweet Potato Date Muffins with a mug of tea on the side.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter. Studded with juicy dates and rolled oats, these muffins are perfect as a snack when you’re on the go or as a light breakfast. Add the optional orange zest and pecans for even more flavor and texture.

Ingredients

Makes 12 Muffins

Dry Ingredients:

1 cup / 150g whole-grain wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
1 cup / 100g rolled oats
1 cup / 150g chopped dates

Wet Ingredients:

¼ cup / 60ml coconut oil, melted, plus more for greasing the muffin tin
2 ripe bananas
1 cup / 275g sweet potato purée (from about 1 large roasted sweet potato)
¹⁄8 cup / 80ml pure maple syrup
2 teaspoons pure vanilla extract
¾ cup / 185ml plant-based milk of your choice

Optional:

Handful of chopped raw, unsalted pecans
Zest of 1 orange
  1. Step 1

    Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.

    Step 2

    In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.

    Step 3

    In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.

    Step 4

    Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.

Naturally Nourished Cookbook Cover Sarah Britton
Reprinted with permission from Naturally Nourished: Healthy, Delicious Meals Made With Everyday Ingredients by Sarah Britton copyright 2017. Interior photography by Sarah Britton copyright 2017. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the book from Penguin Random House, Amazon, or Bookshop.
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  • Coconut oil is NOT heart healthy. I was going to make these for my brother who has major heart issues and open heart surgery in September of 2022. Enough food fads that are masquerading as health. Coconut oil may be viewed as one of the most deleterious cooking oils that increases risk for cardiovascular disease. Even in comparison with palm oil, another tropical oil with high saturated fat content, coconut oil increased LDL cholesterol. Jan 13, 2020 Coconut Oil and Heart Health | Circulation - AHA Journals <a href="https://www.ahajournals.org/doi/full/10.1161/CIRCULATIONAHA.119.044687#:~:text=Coconut%20oil%20may%20be%20viewed,coconut%20oil%20increased%20LDL%20cholesterol" target="_blank" rel="noopener noreferrer ugc">https://www.ahajournals.org/doi/full/10.1161/CIRCULATIONAHA.119.044687#:~:text=Coconut%20oil%20may%20be%20viewed,coconut%20oil%20increased%20LDL%20cholesterol</a>. AHA Journals

    • Donna Muse

    • NC

    • 8/14/2023

  • These are very tasty. I added an egg as I wanted them a bit fluffier. The taste is excellent.

    • Anonymous

    • SF Bay area

    • 4/16/2023

  • Among the best muffins I’ve eaten! Definitely recommend including the optional add-ins (chopped pecans and orange zest) - yum!!

    • Rebecca

    • NH

    • 1/31/2023

  • I m hoping this recipe will work using oat flour in place of the whole wheat flour.

    • Anonymous

    • 2/22/2022

  • Delicious! I omitted the coconut oil just because I feel like the taste ruins muffins. The dates are great as a extra pop so you definitely want enough for each bite of muffin - and then I had no pecans so I used some leftover walnuts from a previous banana bread, and they are so yummy. Great bake! Fun to do with kiddos.

    • Jake Leigh

    • Stuart, Fl

    • 2/10/2022

  • Just to clarify, in the actual cookbook, the measure of maple syrup is 1/3 cup.

    • Epicurean yyc

    • Calgary, AB

    • 2/5/2022

  • Agree w other commenters about sweetness. I added 1/3 c maple syrup & we liked it. I added alot of walnuts & finely chopped dates, they taste great together. I made mini muffins additionally as the recipe yielded more than 12 muffins.

    • Helene

    • NYC

    • 1/11/2022

  • There is presumably a 'typing' error as Victoria stated...80 ml is a little over 5 US T vs 1/8 c which is 2 US T. (Smaller equivalents if using the imperial measure.) I think I would start with the 1/8 c , i.e. 2 T or 40 ml approximately, then add more if needed. With those dates, bananas and sweet potatoes there should be plenty of natural sweetness.

    • Phoov23

    • North Carolina

    • 1/10/2022

  • Just reading through the ingredient list I noticed the measurement for maple syrup is problematic - 1/8 cup is not 80ml. I suspect this should be 1/3 cup.

    • VictoriaSydney

    • Australia

    • 1/5/2022

  • Made theses using the recipe exactly…came out perfect! Kind of a cross between banana bread and spice cake. They taste great, yet so healthy. Soft but stayed together well. Will definitely make these again!

    • Epicurean YYC

    • Calgary, Alberta, Canada

    • 1/4/2022

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