These muffins were exactly what I wanted last weekend. They are sweetened only by dates and sweet potato, so they are semi rather than very sweet. They are dense and have a crumb-like texture, but also sit gently on the stomach and are moist from the natural ingredients. They aren't gluten free, but by using spelt flour and oats they also pack more nutrition than standard wheat flour muffins.
If you want dessert-like muffins then these are not the recipe to choose, but for a whole foods breakfast or snack, I think they hit the spot.
Sweet potato and date muffins
Simply flavoured and lightly sweetened, these are perfect for breakfast or healthy snacking
Makes 12 muffins
Author: Bite-sized thoughts
120g dates (1 cup loosely packed)
1 large sweet potato, cooked - mine weighed 380g uncooked with skin
230g (1-1/2 cups) spelt flour
50g (1/2 cup) rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp mixed spice (pumpkin pie spice, or a mix of cinnamon, nutmeg and cloves)
1 tsp vanilla essence
1 tbsp nut oil (I used almond oil scooped off the top of a new jar of nut butter) or vegetable oil
2 tbsp nut butter (I used almond butter)
Preheat your oven to 180'C (350'F) and prepare a 12-pan muffin tray.
Roughly chop the dates and then place in a 1 cup measure. Top the cup up (covering the dates) with hot water and allow to stand for 5 to 10 minutes, while you prepare the other ingredients.
Cut the cooked sweet potato into chunks and set aside.
In a large mixing bowl, combine the spelt flour, oats, baking powder, baking soda and mixed spice.
When the dates are ready, add the dates in water (retain the water), sweet potato pieces, vanilla, oil and nut butter to the flour mix. Stir well using a wooden spoon, partially mashing the sweet potato as you go. Mix until the batter is fully combined and you have a thick mixture that is hard to stir.
Spoon scoops of the batter into your prepared muffin pan and bake for 10 to 15 minutes, until a skewer inserted into the muffins comes out clean.
Submitted to Healthy Vegan Fridays.
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