Walnut & Sweet Potato Muffins
Walnut & Sweet Potato Muffins
Cuisine: Breakfast, SnacksPrep time
20
minutesCooking time
25
minutesVegan 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!