Sweet Potato Vegan Muffins
Serves: 12 muffins
  • 200g sweet potato, grated (2 cups)
  • 20g fresh ginger root, grated (1tbsp)
  • 200g wholemeal spelt flour (1½ cup)
  • 75g rapadura sugar (1/2 cup)
  • 50g desiccated coconut (1/2 cup)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • pinch of salt
  • 80ml olive oil (1/3 cup)
  • 150ml coconut milk (1/2 cup plus 2 tbsp)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • Topping:
  • 40g almonds, chopped (1/3 cup)
  • 2 tbsp desiccated coconut
  1. Preheat the oven to 200°C (180°C fan)
  2. Line 12 hole cupcake tin with cupcake size cases. I have used 6" squares cut from baking paper.
  3. In a small bowl mix chopped almonds with coconut for the topping and set aside.
  4. In a large bowl whisk together spelt flour, rapadura sugar, desiccated coconut, baking powder, bicarbonate of soda, cinnamon and salt.
  5. Add the grated sweet potato and ginger to the dry mixture and mix well together.
  6. In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla. Add to the dry mix and stir together until well combined.
  7. Spoon the mixture into your prepared cases and top with the almond coconut mix.
  8. Bake for about 25 to 30 min or until a cocktail stick comes out clean.
  9. Remove from the oven once ready, leave to cool down for 15 min before moving onto a wire rack.
  10. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/sweet-potato-vegan-muffins/