Vegan Oatmeal and Sweet Potato Muffins

These vegan oatmeal sweet potato muffins were a hit at my house!

Last night, it seemed like everyone I knew was baking! I wanted in on the fun, so, like my friend Leigh suggested, I grabbed some flour and got to it. These vegan oatmeal sweet potato muffins were a hit at my house!

I wanted to bake something on the practical side, so I looked for a muffin recipe that would work for breakfasts during the week. We also have one million sweet potatoes in the kitchen, so that was a required ingredient. A few variations on these oatmeal and sweet potato muffins from Recipe Thing did the trick!

The crumbly topping was nice and sweet, and it went really well with the sweet potato muffins, which weren’t overly sweetened.

More muffin recipes: Oatmeal Muffins, Savory Curried Eggplant Muffins

Usually I change a ton of things about a recipe, but for the most part I left this one intact. We were out of wheat flour, so I used white wheat, and we didn’t have sucanat, so I used brown sugar instead. I also subbed in olive oil for the canola, because I tend to avoid canola oil when I can. I also honed in on the cooking time, because 15-20 minutes is kind of a big range. OK, so I changed a bunch of things. As usual! My adapted recipe is below…

Oatmeal Sweet Potato Muffins

Oatmeal Sweet Potato Muffinsadapted from Recipe Thing


  • 1 cup oatmeal
  • 1 cup white wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup flax meal
  • 1 cup mashed sweet potatoes or canned pumpkin
  • 3/4 cup brown sugar
  • 1/3 cup olive oil
  • 1/2 cup soy or almond milk
  • 1 teaspoon vanilla extract
  • 1 batch Crumb Topping (recipe below)


  1. Preheat the oven to 400F.
  2. In a large bowl, combine all of the dry ingredients, then add the wet ingredients, mixing until they’re well combined.
  3. Spoon the batter into a lined muffin pan, getting the cups about 3/4 full, then sprinkle the crumb topping on top.
  4. Bake for 15 minutes, or until a toothpick inserted into your muffin comes out clean.

Crumb Topping


  • 1/4 cup oatmeal
  • 1/4 cup white wheat flour
  • 1/4 cup white sugar
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract


  • Combine the ingredients in a small bowl until they turn nice and crumbly.
5 comments on “Vegan Oatmeal and Sweet Potato Muffins
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