These light and fluffy vegan sweet potato muffins break the stereotype that baked goods, that are good for you, just can’t exist in the same universe. Gluten-free, refined sugar-free, even oil-free and yet these muffins are absolutely delicious and satisfy the way only a baked good can. This is one of those recipes that I managed to get right the first time I attempted it and has become a regular in our kitchen ever since. These sweet potato muffins can be enjoyed for breakfast, a mid-day snack, or dessert after dinner!
2 cups rolled oats, ground lightly into flour in the blender (over grinding will prevent bread from baking through)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon flax meal
1 cup mashed, cooked sweet potato
1 cup dates
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1 cup soy milk (or plant milk of your choice)
- Preheat oven to 350°
- Place the oat flour, baking powder and soda, cinnamon and flax meal into a mixing bowl and stir.
- Blend the sweet potato, dates, vanilla, apple cider vinegar and soy milk in a blender until smooth.
- Pour that mixture into the bowl with the dry ingredients and mix well.
- Spoon mixture into paper lined muffin pan.
- Bake for 25 minutes.