This oat bran muffin recipe is a favorite — tender, flavorful, and wholesome. Made with shredded sweet potato, oat bran, almond flour, dates, pecans, and warming spices, these Oat Bran Muffins with Sweet Potato are easy to make, family-friendly, and perfect for breakfast or an afternoon snack.
This recipe was written on October 12, 2017 and updated October 1, 2024.
These gluten-free, vegan muffins combine nutty oat bran with moist, naturally sweet shredded sweet potato so the result is never dry or bland. The oat bran contributes fiber and a hearty texture while sweet potato adds moisture, subtle sweetness, and vibrant color. Chopped dates and pecans give caramel-like sweetness and crunchy contrast, and a mix of cinnamon and nutmeg rounds out the flavors for a comforting, homey treat.
Serve the muffins warm or toasted with your favorite spread, alongside coffee or tea for a cozy breakfast. They also pair nicely with fruit salad or a savory dish for brunch. The recipe is flexible — you can swap mix-ins or spices to suit your taste.
Ingredients
Sweet potato: Adds natural sweetness, moisture, and texture. Peel and shred with a box grater or food processor.
Almond flour: Use finely ground almond flour (not almond meal) for a tender crumb and nutty flavor. Coconut flour can be substituted but adjust liquids accordingly.
Oat bran: Keeps these muffins gluten-free; you can substitute wheat bran if preferred.
Coconut sugar: A minimally processed sweetener with a deep flavor similar to brown sugar. Light brown sugar or cane sugar can be used instead.
Unsweetened applesauce: Adds moisture and natural sweetness while keeping the muffins light and oil-balanced.
Vanilla extract: Enhances the overall flavor with warm, sweet notes.
Flaxseed meal: Mixed with water, it forms a gel that replaces eggs to keep the recipe vegan.
Dates and pecans: Chopped dates add chewy, caramel notes; pecans contribute crunch. Toast pecans for extra depth if desired.
Spices: Ground cinnamon and nutmeg add warmth — use fresh spices for the best flavor.
How to Make Oat Bran Muffins with Sweet Potato
- Preheat the oven: Set oven to 375°F. Line a 12-cup muffin tin with liners or spray with non-stick spray.
- Make a flax “egg”: Combine ground flaxseed and water in a small bowl and let thicken for 3–5 minutes.
- Mix wet ingredients: In a large bowl, whisk applesauce, non-dairy milk, vinegar, oil, and vanilla. Stir in the thickened flax mixture.
- Combine dry ingredients: In a separate bowl, whisk almond flour, oat bran, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry: Pour wet ingredients into dry and stir until just combined. Avoid overmixing to prevent tough muffins.
- Add mix-ins: Fold in shredded sweet potato, chopped pecans, and chopped dates.
- Fill the muffin tin: Divide batter evenly among the 12 muffin cups.
- Make streusel: Combine the remaining shredded sweet potato, pecans, coconut sugar, oats, cinnamon, salt, and oil. Stir to combine and divide the streusel over the muffins.
- Bake: Bake for about 37 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool to room temperature. Cooling helps the crumb set and improves texture.
Recipe Pro-Tips
- Don’t overmix: Mix until the batter is just combined to keep muffins light and tender.
- Even portions: Divide batter and streusel evenly across the 12 cups for consistent baking — a muffin scoop is handy.
- Cool before serving: Gluten-free baked goods set up as they cool. Allow muffins to reach room temperature for the best texture.
Recipe Variations
Customize these muffins easily:
- Spices: Add a pinch of ground cloves or allspice, swap nutmeg for cardamom, or add 1 teaspoon orange zest for brightness.
- Vegetable swaps: Replace some or all of the sweet potato with grated carrots, apples, butternut squash, or beets.
- Mix-ins: Try chocolate chips, raisins, dried cranberries, walnuts, or slivered almonds in place of dates and pecans.
Serving Suggestions
Enjoy the muffins warm or at room temperature with vegan butter, coconut oil, or nut butter. They pair well with coffee, matcha, or spiced lattes for a satisfying snack or breakfast.
Storage Directions
- Storage: Once cooled, store muffins in an airtight container. They keep at room temperature for up to 3 days or refrigerated for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for about an hour or use short microwave bursts to warm.
More Sweet Potato Baking Recipes
- Vegan Sweet Potato Pie
- Sweet Potato Macaroons
- Vegan Sweet Potato Biscuits
- Sweet Potato Cinnamon Rolls
- Sweet Potato Granola
Recipe Card
Oat Bran Muffins with Sweet Potato
Ingredients
Oat Bran Muffins
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened non-dairy milk
- 1 tablespoon distilled white or apple cider vinegar
- 2 tablespoons melted coconut or avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup almond flour (not almond meal)
- 1 cup oat bran
- 1/3 cup coconut sugar (or light brown sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup peeled and shredded raw sweet potato
- 1/2 cup chopped pecans
- 1/2 cup pitted and chopped dates (Medjool or Deglet Noor)
Sweet Potato Streusel Topping
- 1/4 cup shredded raw sweet potato
- 1/4 cup chopped pecans
- 1 tablespoon coconut or light brown sugar
- 1/4 cup old-fashioned (rolled) oats
- 1/2 teaspoon ground cinnamon
- dash of salt
- 1 teaspoon melted coconut or grapeseed oil
Instructions
- Preheat oven to 375°F and prepare a 12-cup muffin tin with liners or non-stick spray.
- Combine flaxseed and water in a small bowl and set aside to thicken for 3–5 minutes.
- In a large bowl, combine applesauce, non-dairy milk, vinegar, oil, and vanilla. Stir in the thickened flax mixture.
- In a medium bowl, whisk together almond flour, oat bran, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Fold in shredded sweet potato, pecans, and dates.
- Spoon batter into the muffin tin, dividing evenly among 12 cups.
- Mix streusel ingredients (remaining sweet potato, pecans, coconut sugar, oats, cinnamon, salt, and oil) and sprinkle evenly over each muffin.
- Bake for about 37 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool to room temperature.
Notes
Storage: Cool completely, then store in an airtight container. Keep at room temperature up to 3 days or refrigerate up to 5 days.
Freezing: Freeze up to 3 months in a freezer-safe container. Thaw at room temperature for about an hour or defrost in short microwave bursts.
Pro-tips: Avoid overmixing, divide batter and streusel evenly for uniform muffins, and cool fully before serving for best texture.
Nutrition
Carbohydrates: 24 g |
Protein: 5 g |
Fat: 13 g |
Fiber: 5 g |
Sugar: 10 g