Vegan Gluten-Free Sweet Potato Muffins
Ingredients
- 1 1/4 cups @bakosweet sweet potatoes, steamed and mashed
- 1/3 cup @maisiejanessunshine cashew butter
- 1 cup @addjoi cashew milk
- 1 tablespoon @simplyorganicfoods Madagascar Vanilla
- 1/3 cup @wholesomesweet coconut sugar or @swervesweetie sweetener (increase to 1/2 cup if desired)
- 1 1/4 cups @bobsredmill extra fine almond flour
- 1 1/4 cups @arrowheadmills oat flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon pumpkin spice seasoning or cinnamon, clove, and nutmeg
- 1/2 teaspoon salt
- 1 tablespoon @sunfood ground flax
- 1 tablespoon @manitobaharvest hemp seed
- 1/2 cup chopped toasted pecans
Preparation
Preheat oven to 375.
Add all wet ingredients to a bowl (including sugar) and use a hand mixer to combine.
Add in dry ingredients and mix just until thoroughly combined.
Transfer to lightly sprayed mini muffin tin and top with either pecans, @purely_elizabeth granola, or @lilys_sweets chocolate chips.
Bake for 12 minutes.
Storage
Store in an air tight container in fridge.
They taste great warm or cold - I’m team cold, Clinton is team warmed up with vegan butter on top! You choose!
