Ingredients
Scale
- 1 small sweet potato (about 1 cup packed)
- 3/4 cup canned coconut milk
- 1 flaxseed ‘egg’ (1 tbsp. ground flax mixed with 2.5 tbsp. water)
- 2 tbsp. olive oil
- 1/2 cup pure maple syrup or raw, unpasteurized honey
- 1 cup organic brown rice flour
- 1/4 cup organic coconut flour
- 1 tbsp. aluminum-free baking powder
- 1/2 tsp. sea salt
- 1 tbsp. cinnamon powder
- 1 tsp. ginger powder
- 1 tsp. turmeric powder
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
Instructions
- Preheat the oven to 400°F (205°C).
- Prepare the Sweet Potato: Poke about 10-12 holes in your sweet potato, place it on a baking tray, and bake for 1 hour, or until soft.
- Cool the Potato: Allow the sweet potato to cool.
- Grease the Muffin Tray: Brush muffin tray with coconut oil.
- Scoop Out the Sweet Potato: Cut the cooled sweet potato in half and scoop the insides into a bowl.
- Mix Wet Ingredients: Add the flaxseed ‘egg,’ coconut milk, olive oil, and maple syrup (or honey) to the bowl and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the dry ingredients.
- Mix Wet and Dry: Pour the dry ingredients into the wet ingredients and stir until combined.
- Fill the Muffin Tray: Pour the batter into the muffin tray, filling each section about 2/3 full.
- Bake: Place on the middle rack and bake for 30-35 minutes until golden-brown and a toothpick comes out clean.
- Cool & Enjoy: Allow the muffins to cool before serving. These can also be frozen for future use.
Notes
These muffins can be stored in an airtight container for a few days or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan