Walnut & Sweet Potato Muffins

Walnut & Sweet Potato Muffins

Vegan and Gluten Free, these cinnamon-spiced, warming muffins are lovely for breakfast, or goes superbly with a cup of tea!
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Walnut & Sweet Potato Muffins
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Walnut & Sweet Potato Muffins

Cuisine: Breakfast, Snacks
Prep time

20

minutes
Cooking time

25

minutes

Vegan and Gluten Free, these cinnamon-spiced, warming muffins are lovely for breakfast, or goes superbly with a cup of tea! If you have the time, I love to roast my sweet potato in the oven low and slow. But a microwave can be used to quickly soften in a pinch!

Ingredients

  • DRY

  • 160g Flour (1 1/3c) (I use 80g Buckwheat & 80g Rice Flour Blend)

  • 1 tsp Baking Soda

  • 1.5 tsp Baking Powder

  • 1/2 tsp Salt

  • 3 tsp Cinnamon

  • 30g (1/4c) Sugar (I used Coconut)

  • 40g (1/4c) Walnuts (chopped)

  • WET

  • 1 Medium Sweet Potato (softened)

  • 2 Eggs (or Vegan Eggs I use Orgran)

  • 60ml (1/4c) Coconut Oil

  • 125ml (1/2c) Milk

  • 1 tsp Vanilla

  • 60ml (1/4c) Maple Syrup

Directions

  • Preheat oven to 160c Fan/350 F. Prep your muffin tin. Soften your sweet potato either in the oven (~45min) or microwave (~8min)
  • Sift flour and mix DRY ingredients in one bowl. Mix WET ingredients in another bowl. Slowly incorporate DRY into WET.
  • Spoon into muffin tins, filling up approximately 3/4 of each tin. This should make right around 12 muffins. Sprinkle some walnuts on top.
  • Bake for 25 minutes. Enjoy!