What can you do with sweet potatoes? Lots of things beyond just baking them. This recipe was shared by Chef Tina. Its fluffy, moist, and delicious gluten-free vegan sweet potato muffins that are loaded with mini chocolate chips and contain the perfect balance of warm spices!
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend **see important note about flour below**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cardamom
- ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
- 1 teaspoon vanilla
- ⅔ cup (100g) coconut sugar (or brown sugar 67g)
- 1 cup (240g) mashed sweet potatoes
- ¾ cup (135g) mini chocolate chips (plus extra for sprinkling on top, optional)
Instructions
- Preheat oven to 375°F.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom.
- In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and mashed sweet potatoes until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.
- Using a spoon divide batter into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Notes
If you don't need to make it Gluten free you can add 1 cup plain and 3/4 cup wholemeal (you can use all plain flour too) you’ll need extra liquid to loosen the batter. I used oat milk, but you can use normal. Also I added 1tbsp of cider vinegar to the wet ingredients so it reacts with the raising agents, before mixing it with the dry ingredients. I also added chopped walnuts and a vegan hazelnut chocolate drizzle Really recommend ...they went down well!
