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Vegan Sweet Potato Cranberry Muffins

These muffins combine the unique fall flavors of sweet potato, cranberry, and chai to create the most delectable, fluffy, and flavorful muffin!
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Course: Breakfast, Snack
Cuisine: American
Keyword: chai, cinnamon, cranberry, fall baking, muffin, pastry, pumpkin spices, sweet potato
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Author: Rachel Alexandra


  • 1 sweet potato
  • 1 ¾ cup whole wheat pastry flour
  • ¾ cup sucanat
  • 1 Tbsp ground cinnamon
  • 1 Tbsp baking powder
  • ¼ tsp Celtic sea salt
  • ½ cup chai tea (strong brewed)
  • ½ cup unsweetened applesauce
  • ½ tsp pure vanilla extract
  • 1 cup dried cranberries


  • Preheat oven to 400°F. Wash the sweet potato and poke it several times with a fork.
  • Place the potato on a baking sheet and roast for about 45 minutes or until it is easily pierced with a fork. Set aside to let cool. (Meanwhile, skip ahead and prepare the dry ingredients.)
  • Scoop out 1 cup of sweet potato from the skin and place in a food processor. Pulse the potato until it is smooth and no lumps remain.
  • Reduce oven heat to 375°F and line a muffin pan with 10-12 liners.
  • In a large bowl, mix the flour, sucanat, baking powder, cinnamon, and sea salt.
  • In a separate bowl, whisk the sweet potato, chai tea, applesauce, and vanilla.
  • Add the wet ingredients to the dry and stir until just combined. Do not over-mix.
  • Gently fold in the dried cranberries.
  • Fill the muffin cups ⅔ full for 12 muffins or completely full for 10.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Larger muffins make take a couple minutes more.


If you're short on time, canned sweet potato puree can be used in place of a freshly baked sweet potato.
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