SWEET POTATO AND WALNUT MUFFINS
Prep
Cook
Total
Yield 10 muffins
Ingredients
Dry ingredients:
- 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
Wet ingredients:
- 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
Toppings:
- A small handful of walnuts (skip for a nut-free version)
- A couple teaspoons of unrefined sugar
Instructions
- 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
Notes
- 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
Recipe by The Bright Bird at https://www.thebrightbird.com/sweet-potato-walnuts-muffins/