Spiced Sweet Potato Muffins
Devoid of refined ingredients - these vegan muffins are made with sweet potato and are packed with antioxidants and vitamins.
Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Makes: 12 muffins
1 small sweet potatoe
3 tablespoons ground flaxseeds
½ cup water
¾ cup organic coconut milk
2 tablespoons organic extra virgin olive oil
½ cup organic maple syrup
1 cup organic wholemeal flour
¼ cup organic coconut flour
1 tablespoon baking powder, aluminum free
½ teaspoon sea salt
1 tablespoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground nutmeg
½ teaspoon Chinese five spice
Pre-heat the oven to 200 C.
Prick the skin of the sweet potatoe with a skewer a few times and bake in the oven for about an hour or until soft.
Let the sweet potatoe cool off a bit, then cut in half and scoop the flesh into a bowl and mash.
Mix the ground flaxseeds with the ½ cup of water and let it sit for about 10 minutes (this replaces the egg).
Combine the sweet potatoe, flaxseed, coconut milk, olive oil and maple syrup.
In a separate bowl mix all the dry ingredients together and then add to the sweet potatoe mix.
Oil a muffin tray with coconut oil and fill with the batter about 2/3 full.
Cook for 30 minutes.