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. Studded with juicy dates and rolled oats, these muffins are perfect as a snack when you’re on the go or as a light breakfast. Add the optional orange zest and pecans for even more flavor and texture.
Recipe information
Yield
Makes 12 Muffins
Ingredients
Dry Ingredients:
Wet Ingredients:
Optional:
Preparation
Step 1
Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
Step 2
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
Step 3
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.
Step 4
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.
Recipe notes
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