Sweet Potato SunButter Muffins

I love baking with the kids. I grew up baking with my mom, and it’s such a great way to spend an afternoon off. Plus at the end, YUMMY TREATS!

We don’t do a lot of sugar in our house, and we don’t love how so many vegan recipes for cookies and muffins are so oily, so we do a lot of modifying.

The other day, Lathan and I created this recipe because we wanted muffins, but didn’t have or love some of the key ingredients the recipe we’d found called for. We ended up with an entirely new, and entirely delicious, muffin. With all the nutrition from the sweet potato, SunButter, and almond flour, these are some power-packed muffins!

1 C. cooked, mashed sweet potato
3/4 C. SunButter (we prefer the organic kind—it’s the green label)
1/3 C. melted coconut oil
1 t. vanilla
1/3 C. maple syrup (if you like things sweet, you can use more, or sprinkle some vegan sugar over top)
1/2 C. non-dairy milk (we’ve been using Milkadamia unsweetened because it’s got so many nutrients)
3/4 C. gluten-free flour of your choice (chickpea, cassava, or rice flour are solid choices, or a gluten-free baking mix)
1 1/4 C. almond flour
1/2 t. xanthan gum
1 1/2 t. baking soda
1 t. salt
3 t. ground cinnamon
1 t. ground ginger

Heat oven to 350 degrees. Line dozen-size muffin sheet with cups (or if it’s non-stick, you can go without).

Mix all wet ingredients (that’s the whole list down through the milk), blending well. You can blend the dry ingredients in a separate bowl, then mix in, but we just blended ours one at a time into the wet mix and everything turned out fine.

Fill muffin cups until they are 1/2 to 3/4 full. Pop in oven and bake about 20-25 minutes. Check with tester to make sure they’re done—we’re at high altitude (7,500 feet) and these are pretty cakey, so your timing could be a tad different.

Enjoy with your favorite coffee or tea, spread with vegan butter, or eat them plain. Another option is to include some raisins and/or chopped walnuts.