These easy to make vegan sweet potato muffins are perfect as a breakfast, brunch or mid-morning treat! Delicious, undetectably vegan, and easily gluten free. Step by step instructions included.
Preheat the oven to GM5/190C/375F
Measure the milk into a bowl and stir in the vinegar. The milk will curdle and thicken.
Cook your sweet potato - I usually pop it in the microwave for 5 - 6 minutes until soft. Discard the peel, then mash the flesh using a fork on a chopping board
Weight all the dry ingredients into a bowl. Add the sweet potato and mix well.
Pour the soy milk mix and oil into the dry ingredients and briefly mix until combined and you have a lumpy, uneven batter. Do not fold the mix more than 15 times.
Pour into a prepared muffin pan and bake for 25 minutes until risen and golden.
When adjusting a recipe, it is best to switch one thing at a time. This muffin recipe is fairly forgiving but still make adjustments one at a time.
Flour - I used regular all-purpose flour here. The recipe is forgiving enough to use different flour or a mix. If you use self-raising leave the baking powder out. You can also use gluten free flour if needed. Substituting some, or all with spelt flour will result in a slightly nutty muffin with a cakier texture.
Sugar - A less refined brown sugar will taste better here, and the flavours will pair well with the spices. I generally use a mixture of super fine (caster) white and a dark brown muscovado.
The easiest way to get rid of lumps and clumps in brown unrefined sugars is to rub them between your fingers.
A few small lumps will give you delicious caramelised little pockets of sugar in the muffins so don't worry about getting rid of every lump. BUT you need to break up those big lumps before you mix in the liquid.
Milk - I generally use homemade unsweetened soy milk (you can make soy milk in a soup maker). Any milk (plant or dairy) will work her - use what you usually have in the fridge.
Oil - Again this is very adaptable - any will work, I tend to use sunflower but any lightly flavoured oil can be substituted. Rape / canola, light olive or corn oil. Coconut oil will work but completely change the flavour.
Makes 6 regular sized muffins, 12 fairy cakes. Reduce cooking time if making smaller muffins.
Is for one large muffin (1/6 of the batter)
Should be lumpy - it will sort itself out as it cooks. If you over mix the muffins will be tough and have tunnels in the dough. You need to bake as soon as you mix the batter as the reaction between the vinegar and bicarb creates bubbles which makes for a lighter muffin.
This recipe is 11 Weight Watchers Smart Points per portion.