Vegan Sweet Potato Muffins

Course Breakfast, muffins, Snack

Keyword oil-free, sweet potatoes

1 cup precooked and cooled orange sweet potato skins removed, see note
1 cup non-dairy milk
1/2 cup pure maple syrup
2 tbsp hemp seeds see note
1 tsp vanilla
2 cups spelt flour or 2 cups less 2 tbsp w/w pastry
2 tsp baking powder
1 1/2 tsp organic cinnamon
1/4 tsp organic ground cardamom can substitute nutmeg or omit
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup raisins or miniature non-dairy chocolate chips (optional, see note for oil-free chips)

Preheat oven to 350 and line a muffin pan with muffin liners (parchment liners work best).
Add sweet potato, milk, maple syrup, hemp seeds and vanilla to a blender and puree until very smooth.
In a large bowl, add flour, baking powder, cinnamon, cardamom, baking soda, sea salt and chocolate chips or raisins.
Stir through until well combined.
Add wet mixture to dry and stir through until just well combined.
Scoop mixture into muffin pan (I use an ice cream scoop), filling 11-12 muffin cups.
Bake for 24-26 minutes (closer to 26 minutes for fewer, bigger muffins; less time if filling full 12).
Check doneness around 24 minutes, and let bake another minute or longer, or remove and let cool.
Cool for a couple of minutes in the pan, then transfer to a baking sheet to cool more as desired. Then enjoy!

Sweet Potato Note: Baked sweet potato is very soft, so you don’t need to cube or chop it to measure, rather just remove some pieces/chunks to fit into the measuring cup.
Hemp seed note: The pureed hemp seeds add some fat to the muffin batter, don’t omit them. If you don’t have them and want to substitute, you can try 2 tbsp of another seed or 2 tbsp of a chopped nut.
Chocolate Note: For oil-free chocolate, visit Nibble Chocolate.