Sweet Potato Vegan Muffins
These are super moist, nutrient-dense and delicious. The lack of added sugars balances your bodies blood sugar and regulates insulin. Hemp and flaxseed are the binders that offer complete protein, minerals and omegas. Buckwheat flour is a superfood and a great source of protein, fiber and minerals. I use cooked and canned BPA free sweet potatoes on different occasions. The canned potato version saved me some time and produced a lighter muffin. The fresh potato version was a little denser but equally delicious. Using almond meal gives the muffin more depth and helped cut down on using a lot of fat. I specify organic products because I try to avoid preservatives and chemicals that come from conventional farming as much as possible. Even processed sugars and the damage, irritability to your stomach lining and intestinal tract is not worth the potential damage to your gut, hormones and brain health over time.
1 Dozen Muffins:
4 Tablespoon ground flaxseed
4 Tablespoon hempseed
1/3 Cup water
1/3 Cup coconut oil (melt - not solid)
1/3 Cup of maple syrup
1 teaspoon pure vanilla
1 & 1/2 cooked and roughly mashed potato
1 Cup of oat milk or dairy-free milk of choice (avoid gums and fillers in store-bought milks)
1 Cup of organic buckwheat flour
3/4 Cup of organic almond meal
1/4 Cup of organic coconut flour
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice (cinnamon, cloves and nutmeg)
2 teaspoon baking soda
4 Cups of shredded carrots
1 shredded apple
1/4 Cup unsweetened coconut or fresh shredded coconut (if available is delicious)
1/4 Cup golden raisins
Preheat oven to 350 degrees (325 convection)
In a large bowl, mix flaxseed and hempseed with water. This is your binder. Let sit for 5 minutes and add coconut oil, maple syrup, vanilla, sweet potato and milk. Mix well with a whisk. Add flours through baking soda and hand mix till well incorporated. I like using a nice silicone baking spatula. I have several and use them for everything. Add remaining ingredients and fold in evenly throughout the mixture.
Line cupcake pan with muffin liners and fill each 3/4 full with mixture. Bake for 35-40 minutes till set.
Remember these are super moist. Enjoy!