My pantry was bursting with with sweet potatoes and I really wanted to do some baking. So I found a great recipe from Pink Patisserie
and tweaked it just a bit to come up with these tasty & healthy muffins. Trust me, you'll want to bookmark this for sure!
Vegan Spiced Sweet Potato Muffins
1 med to large cooled, peeled, sweet potato
1/2 c. melted coconut oil
1/2 c. unsweetened coconut or almond milk
3/4 c. pure maple syrup (plus 2 tbsp. additional)
1 tsp. vanilla extract
2 c. All-purpose Gluten-free flour mix
2 tsp. baking powder
2 tsp. baking soda
1/2 Tbsp. Garam Masala spice powder
1/2 Tbsp. Cinnamon
1/2 tsp. sea salt
First you need to cook your sweet potato. You can bake it or boil it until it's nice and tender. To bake:
Preheat oven to 400 degrees F. Prick the sweet potato all over with a
fork, wrap in foil and bake for 1 hour. Remove from the oven and remove
foil. Allowing the potato to cool completely, peel the potato. Or to boil: Peel potato and chop into smallish chunks and boil until nice and tender. Then drain.
In a large bowl mash the potato thoroughly using a beater or the
back of a fork. Add the oil, milk, the 3/4 C. maple syrup and vanilla
extract. Preheat your oven to 400 degrees F. Add the dry ingredients to the wet, mixing thoroughly to combine.
Line a muffin tin with 12 muffin liners and fill each cup. The batter is thick so you will likely need to scoop it rather than pour into your muffin pan. Bake for 20 minute. After 15 mins, baste with the leftover 2 Tbsp. of maple syrup for the last 5 minutes of the baking time. Remove from oven when golden and a
toothpick comes out clean. Let cool slightly and enjoy.
I doubled this recipe from the start and had no issues. I don't usually double recipes without having tried them first, but these muffins came out beautifully. Dense, moist and sweet; the muffins are vegan & gluten-free! We ate through the first dozen in just a couple days and the second dozen is in the freezer, but I doubt they'll last much longer.