SWEET POTATO AND WALNUTS MUFFINS
Hey guys, I´m back!
I´m sorry for not posting for more than 1 week but I went to Valencia and spending time with my friends and family was a must! AND…it was Fallas! So let´s say that it was a crazy and AMAZING week at the same time. By the way, if you have never been in Valencia during Fallas…what are you waiting for?
Anyway…let´s talk about food, cause that´s why you are here right?
This time we are talking about this delicious sweet potato muffins with a crunchy walnut topping. Tender with a cake-like consistency, these muffins are amazingly sweet and rich in flavor thanks to the sweet potatoes. The chopped walnuts add a nice crunch and makes them extra delicious. These are great as a snack or dessert. You can also make them in advance and grab some for a breakfast on-the-go.
SWEET POTATO AND WALNUT MUFFINS
Yield 10 muffins
- 200 g whole spelt flour
- 110 g unrefined sugar (1/2 cup)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup soy milk (237 ml) (use almond milk for a soy-free version or oat milk for a nut-free version)
- 1 cup cooked and mashed sweet potato
- 2 teaspoons apple cider vinegar
- A small handful of walnuts (skip for a nut-free version)
- A couple teaspoons of unrefined sugar
- Preheat oven to 170°C
- Sift the flour. Then add the sugar, baking powder, baking soda and salt. Mix well.
- Using a blender, blend the sweet potato, milk and vinegar.
- Incorporate wet ingredients to dry and mix until just well combined. Do not overmix.
- Spoon the batter into non-stick muffin tins (or brush them with a couple drops of oil), filling generously 3/4 full.
- Sprinkle the tops with the chopped walnuts and then a bit of sugar
- Skip the walnuts for a nut-free version, I promise they are still delicious!
- Use almond milk for a soy-free version or oat milk for a completely soy and nut-free version.
Courses Sweet Treats
Cuisine low-fat, soy-free, nut-free