Sweet Potato Muffins
Terri Edwards published this recipe on eatplant-based.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Fluffy, moist vegan muffins made with whole wheat flour, cooked sweet potatoes, applesauce, raisins, and cinnamon. They are dairy-free and egg-free, with natural sweetness and plenty of fiber; the muffins can be made ahead and frozen.
- Time
- 45 minutes
- Equipment
- Oven and microwave
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 110 g
- 4 g
- 5 g
- 3 g
- 8 g
- 200 g
- 245 g
- 240 g
- 15 g
- 110 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 95 g per serving.
Steps
Cook the sweet potatoes before beginning the muffin batter. The source lists baking, boiling, slow-cooking, or microwaving as possible methods, but does not specify a cooking time or method. Allow the cooked sweet potatoes to cool.
Preheat the oven to 350°F (180 °C) (175°C (350 °F)).
In a large mixing bowl, combine the whole wheat flour, brown sugar or date sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until evenly mixed.
Peel the cooled sweet potatoes and place them in a medium-sized bowl. Mash them with a fork or potato masher until creamy.
Add the applesauce, plant milk, and apple cider vinegar to the mashed sweet potatoes. Whisk together until combined.
Add the dry flour mixture to the wet sweet-potato mixture. Stir until combined, then add the raisins and the crushed walnuts, if using.
Use a spoon to dollop the batter into a non-stick muffin pan. A silicone muffin baking pan can be used for oil-free baking and easier cleanup.
Fill each muffin cup about three-quarters full.
Bake at 350°F (180 °C) (175°C (350 °F)) for approximately 25 minutes. Test a muffin by inserting a toothpick into its center; the muffins are ready when the toothpick comes out clean.
Allow the muffins to cool, then serve for brunch or as a snack.
Notes
The source does not specify how to cook the sweet potatoes before mixing. The muffins may be made ahead and frozen for quick breakfasts. Plain, unsweetened canned sweet potatoes can be used instead of fresh cooked sweet potatoes; drain excess liquid first.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 178
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 3 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
