These easy vegan sweet potato muffins are perfect as a breakfast, brunch or supper treat! Delicious, adaptable, and easily made gluten free.
Preheat the oven to GM5/190°C/375°F.
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.
Weigh all the dry ingredients into a bowl. Add the sweet potato and mix well.
Pour the milk mixture and oil into the dry ingredients and briefly mix until combined. You should have a lumpy, uneven batter. Do not fold the mixture 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 it's still best to stick to this rule. Here are a few ideas: