WFPB Sweet Potato Muffins
WFPB Sweet Potato Muffins
Equipment
Ingredients
- 2 cup All Purpose Flour or Gluten Free 1-1 Blend
- ½ cup date sugar/date paste
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin spice blend
- 1 cup sweet potato, baked and mashed
- 1 cup apple sauce
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- ¼ cup walnuts(optional)
- ½ cup raisins(optional)
Instructions
- You will need to cook your sweet potato. I cook mine in the oven at 400 degrees F for 40-60 minutes depending on the size. This will make them naturally sweet and caramelized. You can boil, steam yours.
- Preheat your oven to 350 degrees F.
- Combine all dry ingredients in a large mixing bowl and whisk together.
- In a measuring cup, add your plant based milk and apple cider vinegar and set aside for 5 minutes to cruddle.
- After your sweet potato is cooked, allow to cool. Mine is already cooled because I precook mine at the beginning of the week. Using a fork or potato masher, mash your potato and add your wet ingredients until well combined.
- Prepare your muffin pan with reusable silicone liners or use a silicone muffin pan.
- Add the dry ingredients to the wet and gently combine. Add any add in at this time like nuts or dried fruit.
- Using your scoop, fill each one 3/4 full. Bake for 25 minutes until a toothpick comes out clean. Allow to cool.
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