Vegan Sweet Potato Muffins
Ingredients:
1 and 3/4 cups white whole wheat flour (it’s 100% whole wheat but much lighter in taste! I use the one by King Arthur Flour)
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed sweet potato (I use canned from Farmer’s Market Organic Foods)
1/2 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp maple syrup
Directions:
Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together sweet potato, almond milk and maple syrup. Combine wet and dry ingredients and mix. Fill the muffin cups two-thirds full (it’s ok if the cups are mostly filled too.) Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Makes 1 dozen muffins
–Recipe submitted by Aubrey Sherman adapted from “The Best Pumpkin Muffins” by Isa Chandra Moskowitz
3 thoughts on “Vegan Sweet Potato Muffins”
Trader Joe’s also carries the white wheat flour – by us it’s the only place we can get it as very few stores carry the KA brand.
oh – and it’s even healthier if you use the organic sugar which is evaporated cane juice – and it’s a one to one substitution, just like the white wheat is for anywhere you would use white flour.
Oh, joy! Another recipe to use up my open carton of almond milk! Thanks for posting!