Vegan Sweet Potato Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g sweet potato, peeled and cubed</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">80ml plant milk (oat, almond or soy)</li><li class="ingredients-single-item">80ml maple syrup</li><li class="ingredients-single-item">1 tbsp ground flaxseed mixed with 3 tbsp water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g whole wheat flour (or plain flour)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">75g brown sugar</li><li class="ingredients-single-item">60g chopped walnuts or pecans (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">Paper muffin cases</li><li class="equipment-single-item">Food processor or potato masher</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases. Make your flax egg by combining the ground flaxseed with water in a small bowl. Set aside for 5 minutes to thicken – this mixture will act as your binding agent, replacing eggs in traditional recipes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the cubed sweet potato in a steamer basket over simmering water and steam for 10-12 minutes until completely tender when pierced with a fork. Alternatively, boil the sweet potato pieces until soft. Drain thoroughly and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the sweet potato to a food processor and blend until smooth, or mash thoroughly with a potato masher until no lumps remain. Measure out 250g of the puree for this recipe (any extra can be refrigerated for another use).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, whisk together the sweet potato puree, vegetable oil, plant milk, maple syrup, thickened flax mixture, and vanilla extract until well combined. The oil will create moisture in your muffins while the sweet potato provides natural sweetness and a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, sift together the flour, baking powder, baking soda, spices, and salt. Add the brown sugar and whisk to combine, breaking up any lumps. The combination of baking powder and soda will give your muffins the perfect rise, while the acids in the sweet potato activate the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together gently using a spatula or wooden spoon, stopping just when no dry flour is visible. Overmixing will develop the gluten in the flour, resulting in tough muffins, so use a light hand and embrace a few small lumps in your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using nuts, fold them in now with just 2-3 strokes. Divide the batter evenly between the muffin cases, filling each about 3/4 full. The batter should be quite thick – this helps create those beautiful domed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The tops should spring back when lightly touched. For even baking, rotate the pan halfway through the cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the crumb structure to set properly. The muffins will keep in an airtight container at room temperature for up to 3 days, or can be frozen for up to 3 months – simply defrost at room temperature when ready to enjoy.</li></ol>