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Spiced Sweet Potato Muffins

Devoid of refined ingredients - these vegan muffins are made with sweet potato and are packed with antioxidants and vitamins. 

Spiced Sweet Potato Muffins

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.

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