Recipe // Vegan Sweet Potato Muffins

Ingredients:

→ ½ cup of plant-based milk

→ 2 teaspoons of apple cider vinegar

→ 1 ¾ cups of whole wheat flour or AP gluten-free flour

→ 3 teaspoons of baking powder

→ 1 teaspoon of baking soda

→ 2 teaspoons of ground cinnamon

→ ¼ teaspoon of ground nutmeg

→ ½ teaspoon of ground ginger

→ ½ teaspoon salt

→ 1 ½ cups puree from 1-2 sweet potatoes or 1 (15-ounce) can of sweet potato puree

→ ½ cup of neutral oil

→ ½ cup of brown sugar

→ 1 cup of unsweetened applesauce

Topping:

→ ½ cup whole wheat flour

→ ¼ cup granulated cane sugar

→ ¼ cup brown sugar

→ ⅓ cup rolled oats

→ 1/4 cup pumpkin seeds

→ ½ teaspoon ground cinnamon

→ ⅛ teaspoon fine sea salt

→ 5 tablespoons vegan butter, chopped into small pieces

Directions:

→ Make the topping. In a medium bowl, combine the whole wheat flour, cane sugar, brown sugar, oats, pumpkin seeds, cinnamon, sea salt, and vegan butter. Using a spoon, stir everything together to get the vegan butter pieces coated in the flour mixture. Mix until you have a slightly wet sand-like texture and a uniform, crumbly consistency. Set the topping aside in the fridge.

→ In a medium bowl, mix the plant-based milk and apple cider. Set aside for 5 minutes or until it has thickened.

→ In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger if using, and salt. Mix well and set aside.

→ In the medium bowl with the plant-based milk mixture, mix the sweet potato puree, oil, brown sugar, applesauce. Mix well until fully combined. Add the wet ingredients to the dry ingredients.

→ Mix until just combined—make sure to not overmix, some small lumps are okay. Set aside to rest for 10 minutes and preheat the oven to 375 F.

→ Scoop the batter into the muffin pan filling to the top. Grab the topping from the fridge and evenly distribute, pushing it in a little so that it sticks. Each cup should be peaking up over the muffin pan.

→ Bake for 18 to 20 minutes or until a toothpick or a knife inserted into the center comes out clean.

→ Remove them from the oven and allow them to cool in the muffin pan for 10 minutes. Transfer them to a cooling rack and allow them to fully cool down before enjoying them.

Notes:

→ The muffins will last for 2 to 3 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.

→ To make the puree we baked the sweet potatoes in the oven for 45 min at 425 F and left the skins on when blending for less waste and added nutrients.

→ Baking the sweet potatoes brings out its natural sweetness, but takes the longest, while steaming is faster and preserves more nutrients and boiling tends to make it more watery.