Vegan Date Sweet Potato Muffins Food

VEGAN DATE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• 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.
• Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
• 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.
• 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.

DATE SWEET POTATO SPELT MUFFINS (VEGAN)

Steps:

• Preheat oven to 375.
• Combine the wet ingredients (mashed bananas and sunflower oil) in a bowl. Add the cane sugar and chopped dates. Set aside.
• Combine the dry ingredients.
• Bake at 375 for about 18 or until a toothpick comes out clean.
• It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!

VEGAN MUFFINS WITH SWEET POTATOES AND DATES

Steps:

• 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.

GLUTEN FREE VEGAN SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
• In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
• Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
• Fold in the raisins and cranberries.
• Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
• Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
• Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.