Vegan Muffins With Sweet Potatoes and Dates

vegan bake sweet potato/yam date spice nut tree nut soy free peanut free fall winter muffin brunch breakfast vegetarian

Sarah Britton

Makes 12 Muffins

Source

Ingredients

1 cup / 150g whole-grain wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon fine sea salt

1 cup / 100g rolled oats

1 cup / 150g chopped dates

¼ cup / 60ml coconut oil, melted, plus more for greasing the muffin tin

2 ripe bananas

1 cup / 275g sweet potato purée (from about 1 large roasted sweet potato)

¹⁄8 cup / 80ml pure maple syrup

2 teaspoons pure vanilla extract

¾ cup / 185ml plant-based milk of your choice

Handful of chopped raw, unsalted pecans

Zest of 1 orange

Method

Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.

In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.

Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.