Best Date Sweet Potato Spelt Muffins Vegan Recipes
DATE SWEET POTATO SPELT MUFFINS (VEGAN)
A delicious, healthful vegan muffin that is crisp and golden on top, dense on and hearty on the inside, and all around addictive. The recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Other tasty flavour combinations include: pear & walnut, apple & cranberries, or whatever else may tickle your fancy.
Provided by Manderava
Categories Breakfast
Time 28m
Yield 20 Muffins, 20 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 250.4, Fat 12, SaturatedFat 1.6, Sodium 197.5, Carbohydrate 34.7, Fiber 3.8, Sugar 17.9, Protein 3.2
VEGAN MUFFINS WITH SWEET POTATOES AND DATES
Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter.
Provided by Sarah Britton
Yield Makes 12 Muffins
Number Of Ingredients 16
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.
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