Sweet Potato Muffins (vegan)
Muffins
Ingredients:
Wet
- 300 g (1¼ cups) sweet potato puree (about 2 medium sweet potatoes, cooked and mashed)
- 120 ml (½ cup) unsweetened almond milk
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 5 ml (1 tsp) vanilla extract
Dry
- 240 g (2 cups) whole wheat flour
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) cinnamon
- 2 g (½ tsp) ground ginger
- 1 g (¼ tsp) ground nutmeg
- 1 g (¼ tsp) salt
- 80g (½ cup) walnuts, roughly chopped (optional)
Equipments:
- Oven
- 12-cup muffin tin
- Muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Toothpick or skewer
Features:
Nutrition:
Servings 1 Calories 165 Carbohydrates 28g Fat 5g Fiber 3g Protein 3g Monounsaturated 3g Polyunsaturated 1g Saturated 0g Trans 0g Vitamin A 4mg Vitamin C 2mg Vitamin D 0mg Calcium 60mg Iron 1mg Potassium 180mg Cholesterol 0 mg Sodium 180mg Sugar 10g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Prepare the Sweet Potato - If starting from raw sweet potatoes, peel and cube 2 medium sweet potatoes and boil for 15 minutes until completely tender, or roast at 200C (400F) for 40 minutes until soft. Mash until completely smooth with no lumps and allow to cool before using. You will need 300g of puree.
2. Preheat the Oven - Preheat the oven to 190C (375F). Line a 12-cup muffin tin with muffin liners or spray generously with non-stick spray.
3. Mix the Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
4. Mix the Wet Ingredients - In a medium mixing bowl, whisk together the sweet potato puree, almond milk, maple syrup, neutral oil, and vanilla extract until completely smooth and well combined.
5. Combine Wet and Dry - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix. A few small lumps in the batter are fine and preferred. Overmixing will make the muffins dense and tough. If using walnuts, fold them in at the end.
6. Fill the Muffin Tin - Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Do not overfill as the muffins will rise during baking.
7. Bake - Bake for 20 to 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean with no wet batter. Start checking at 20 minutes.
8. Cool - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Do not remove too early as the muffins need time to set and firm up in the tin.
Notes:
- Whole wheat flour produces a denser, heartier muffin than all-purpose flour. For a lighter texture use half whole wheat and half all-purpose flour.
- Roasting the sweet potatoes instead of boiling them produces a deeper, more caramelized flavor in the finished muffin.
- The batter will be thicker than a standard muffin batter due to the sweet potato puree. This is normal.
Storage:
- Store in an airtight container at room temperature for up to 3 days.
- Store in the refrigerator for up to 5 days.
- Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm in the microwave for 30 to 60 seconds.
Swaps:
- Almond milk can be swapped for any plant-based milk such as oat milk, soy milk, or coconut milk.
- Maple syrup can be swapped for agave nectar or coconut sugar dissolved in a little warm water.
- Neutral oil can be swapped for melted coconut oil or unsweetened applesauce for an oil-free version.
Sweet Potato Muffins (vegan)
Ingredients:
Wet
- 300 g (1¼ cups) sweet potato puree (about 2 medium sweet potatoes, cooked and mashed)
- 120 ml (½ cup) unsweetened almond milk
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 5 ml (1 tsp) vanilla extract
Dry
- 240 g (2 cups) whole wheat flour
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) cinnamon
- 2 g (½ tsp) ground ginger
- 1 g (¼ tsp) ground nutmeg
- 1 g (¼ tsp) salt
- 80g (½ cup) walnuts, roughly chopped (optional)
Features:
Instructions:
1. Prepare the Sweet Potato - If starting from raw sweet potatoes, peel and cube 2 medium sweet potatoes and boil for 15 minutes until completely tender, or roast at 200C (400F) for 40 minutes until soft. Mash until completely smooth with no lumps and allow to cool before using. You will need 300g of puree.
2. Preheat the Oven - Preheat the oven to 190C (375F). Line a 12-cup muffin tin with muffin liners or spray generously with non-stick spray.
3. Mix the Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
4. Mix the Wet Ingredients - In a medium mixing bowl, whisk together the sweet potato puree, almond milk, maple syrup, neutral oil, and vanilla extract until completely smooth and well combined.
5. Combine Wet and Dry - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix. A few small lumps in the batter are fine and preferred. Overmixing will make the muffins dense and tough. If using walnuts, fold them in at the end.
6. Fill the Muffin Tin - Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Do not overfill as the muffins will rise during baking.
7. Bake - Bake for 20 to 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean with no wet batter. Start checking at 20 minutes.
8. Cool - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Do not remove too early as the muffins need time to set and firm up in the tin.
