Vegan Date Sweet Potato Muffins recipe

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Ingredients

½ sweet potato, peeled and diced
1 ½ cups spelt flour
1 cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
2 very ripe bananas, mashed
½ cup sunflower seed oil
½ cup white sugar
⅓ cup chopped pitted dates

Nutrition Info

224.8 calories
carbohydrate: 32.8 g
cholesterol: : -
fat: 9.9 g
fiber: 2.4 g
protein: 3.3 g
saturatedFat: 1 g
servingSize: -
sodium: 161.1 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato, set aside to cool.

  3. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.

  4. Stir banana mixture into spelt mixture just until dry ingredients are moistened, fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes, remove to cool completely on a wire rack.

Recipe Yield

1 dozen muffins

Recipe Note

This is my recreation of the delicious muffins, voted best in Toronto, from a bakery in Kensington Market in Toronto. They're vegan, made with spelt, and absolutely delicious!

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