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Vegan Sweet Potato Muffins

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Source: feelgoodfoodie.net


Prep
10 min
Cook
25 min
Vegan Sweet Potato Muffins

Guilt-free treat for afternoon tea.

Original recipe here


Ingredients


- 2 ½ cups sweet potatoes cooked and mashed


¾ cup coconut milk carton/refrigerator (not canned)


- ½ teaspoon vanilla extract


1 ½ cups whole wheat flour


½ cup coconut sugar


1 tablespoon baking powder


1 teaspoon ground cinnamon


1 pinch salt


Almond butter for topping


Directions


1. Preheat the oven to 350°F and add muffin liners to a muffin tin.


2. Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.


3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.


4. Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.


5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.


6. Let them cool down for 15-20 minutes before cutting them open.


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