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


Servings

12 Muffins

Total time

85 minutes

Courses

Breakfast


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!

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