Vegan Date Sweet Potato Spelt Muffins

A yoga student actually told me about this recipe! She said it is her favourite muffin recipe and it just happened to be vegan! Every time I bake them I get asked for the recipe, so I thought it would be a good one to start off the Spring Challenge with at Luna!

The recipe below has my own personal notes, but you can find the original recipe with nutrition info here: Vegan Date Sweet Potato Spelt Muffins


*Note: not all ingredients are pictured here!*

*Note: not all ingredients are pictured here!*

Wet Ingredients
- 4 very ripe bananas, mashed (don't skimp on the bananas! This makes the muffins super moist!)
- 1 cup sunflower oil (I substituted this with liquid coconut oil)

Add to wet ingredients
- 3⁄4 cup unbleached cane sugar (I used brown sugar)
- 1 cup chopped dates

Dry ingredients
- 3 cups spelt flour
- 1 3⁄4 cups oats
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 2 cups cooked sweet potatoes, cubed


  1. Preheat oven to 375F. (Personally, I have an oven that runs a little on the hot side... So I usually reduce the recommended temperature by 25 degrees.)
  2. Combine the wet ingredients (mashed bananas and sunflower oil) in a bowl. Add the cane sugar and chopped dates. Set aside.
  3. Combine the dry ingredients. (I like to mix the dry ingredients first: flour, baking soda, cinnamon, oats and then add the cooked sweet potato cubes and then add all the wet ingredients)
  4. Bake at 375F for about 18 minutes or until a toothpick comes out clean. (Again, since my oven is hotter than most it seems, I bake for less than the recommended time. I felt that 14 minutes worked best my last batch)
  5. It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!

- Frances