Vegan Sweet Potato Muffins

Anyone else out there love reading cook books? We are regulars at our community library and I’ll often come home with a stack of cook books :).  Some recent favorites have been the China Study companion cook book, a couple of Gwyneth Paltrow’s cook books, and three of Kimberly Snyder’s books(Beauty Detox Solution) which have recipes in the back. This vegan sweet potato muffin recipe is one I adapted from Gwyneth Paltrow’s, “It’s All Good” cook book and it’s one that my family loves!

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There are no eggs in this recipe because it is vegan, so just know that it’s not a misprint :). Prick your sweet potato a few times with the tines of a fork, place it in a pan and bake it at 400 degrees for about an hour. Once it’s done set it aside to cool (you can do this step a day or two ahead if you prefer, and then wrap with foil or saran wrap and store in your fridge). Keep your oven at 400 degrees. Once the sweet potato is cool enough to handle, peel the skin off your sweet potato using your hands or with a knife, and put it in your Bosch or large mixing bowl with mixer, and mix until it’s more of a puree; I usually have some tiny chunks which is fine, my kids just don’t like big chunks. Add in the oil, milk, honey, maple syrup and vanilla and mix to combine.

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Next add in your dry ingredients so your flour, soda, powder, cinnamon and salt. Mix to combine.

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The consistency should be gooey, but not liquidy, with some tiny chunks from the sweet potato; about like this:

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This recipe makes 24 muffins so get out your muffin tins and line them with muffin liners or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)). Using an ice cream scoop and  a spoon, scoop batter into each muffin cup. Bake at 400 degrees for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. As soon as they come out, brush them with a little pure maple syrup.

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Allow them to cool before you bite in; they are hot!

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Store in an airtight container, or you can freeze them in a bag or tupperware container for later. We like to eat some right away and freeze some so that Scott and the kids can pull one out in the morning to pack with their lunch, and by lunch time it has thawed and is ready to be eaten!

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THE RECIPE:

Vegan Sweet Potato Muffins (adapted from Gwyneth Paltrow’s, It’s All Good cookbook)
*makes about 2 dozen

1 large sweet potato (ends up being about 2 cups of pureed sweet potato)
1/2 cup oil (I like to do half melted coconut oil, and half olive oil)
1/2 cup unsweetened almond milk (warmed in microwave 20 seconds or at room temp)
1/4 c maple syrup, plus 2 extra tablespoons for brushing the muffins
1/2 c raw honey
1 tsp pure vanilla extract
2 cups whole white wheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt

Preheat the oven to 400F. Prick the sweet potato a few times with tines of a fork. Bake until soft and liquid beginning to come out of holes made from fork, about 1 hour. Set the sweet potato aside until its completely cool.

Peel the sweet potato, discard the skin and place in a large mixing bowl (I do this in my Bosch). Mix until blended up with no large chunks.  Add in the oil, milk, sweeteners and vanilla and mix together. Add in the dry ingredients and mix. Line two  12-cup muffin tins with  liners, or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)).  Using an ice cream scoop and  a spoon, scoop batter into each muffin cup; I like to use a scoop so they’re all even. Bake at 400 degrees for 18-20 or until a toothpick comes out clean. Brush the tops with extra maple syrup as soon as you pull them out of the oven. Let the muffins cool before serving.

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Filed under Breads, vegan

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