Vegan Banana Sweet Potato Muffins

Recipe by Sweet Like Cocoa

Banana and sweet potato come together in these amazing vegan muffins. These really are nutritious and delicious!

Ingredients

• dry Ingredients:
• 1½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• frozen peas
• wet Ingredients:
• 1 cup sweet Potato (mashed)
• 1 cup banana (mashed)
• ¼ cup sugar
• ⅓ cup coconut oil (melted)
• 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
• 2 tbs dairy free milk
• 1 tsp vanilla extract

Method

1. Cook the Sweet Potato:
2. Wash/scrub your potato(s) and pierce with a fork several times
3. Place onto a foil lined baking sheet and bake at 425 °F for 45-60 minutes (this will depend on the size/thickness - they are done when a knife easily pierces the whole way through the potato)
4. Scoop out 1 cup or 200g of potato (the skin will pull away easily from the flesh), and mash with a fork
5. Set aside to cool
6. Bake the Muffins:
7. Preheat oven to 350 °F
8. Grease/line a 12 cavity muffin pan
9. In a small bowl, mix ground flax and warm water and set aside to thicken
10. In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda and salt
11. In a large bowl mash the bananas and add cooled mashed sweet potato, mixing the two together
12. Add melted coconut oil, flax eggs, dairy free milk and vanilla extract to banana/sweet potato mixture, and stir to combine
13. Add dry ingredient mixture to wet, and stir until fully incorporated
14. Pour batter into prepared muffin tin
15. Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
16. Cool in pan for a few minutes, then remove and allow to fully cool on a wire cooling rack
17. Enjoy!

View the recipe instructions at Sweet Like Cocoa