Sweet Potato Muffins
Tender sweet potato muffins warmly spiced with cinnamon, nutmeg and cardamom and studded with chocolate chips. Ready in about 30 minutes, with an easy vegan swap using a flax egg.
Ingredients
Dry ingredients:
- 1 ¾ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ¾ tsp ground cardamom
Wet ingredients:
- 2 eggs or replace with 4 Tbsp psyllium husks / ground flax seeds for a vegan version
- 6 Tbsp blood orange juice
- ½ cup coconut oil melted
- 1 tsp vanilla
- ⅔ cup coconut sugar or brown sugar
- 1 cup sweet potatoes mashed
Topping:
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 180°C.
- For the vegan version, make the flax egg: mix the ground flax seeds with the orange juice (or use water) and set aside to gel.
- Line a muffin tin with paper liners.
- In a medium bowl, combine all the dry ingredients.
- In a large bowl, mix all the wet ingredients until well combined.
- Slowly add the dry mixture to the wet mixture and stir until just combined.
- Divide the batter between the muffin cups, about 10 medium muffins.
- Top each one with a few chocolate chips.
- Bake for about 20 minutes, or until the tops are golden.
Notes
For a fully vegan batch, use the flax egg (let it gel for a few minutes before mixing) and choose dairy-free chocolate chips. Store in an airtight container at room temperature for up to 3 days, or freeze for longer.