Vegan Muffins With Sweet Potatoes And Dates Recipes

VEGAN DATE SWEET POTATO MUFFINS

Vegan Date Sweet Potato Muffins image

This is my recreation of the delicious muffins, voted best in Toronto, from a bakery in Kensington Market in Toronto. They're vegan, made with spelt, and absolutely delicious!

Provided by Mandi_in_Toronto

Categories Bread Quick Bread Recipes Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

½ sweet potato, peeled and diced
1 ½ cups spelt flour
1 cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
2 very ripe bananas, mashed
½ cup sunflower seed oil
½ cup white sugar
⅓ cup chopped pitted dates

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 32.8 g, Fat 9.9 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 161.1 mg, Sugar 14.4 g

VEGAN MUFFINS WITH SWEET POTATOES AND DATES

Vegan Muffins With Sweet Potatoes and Dates image

Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter.

Provided by Sarah Britton

Yield Makes 12 Muffins

Number Of Ingredients 16

Ingredients

1 cup / 150g whole-grain wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
1 cup / 100g rolled oats
1 cup / 150g chopped dates
¼ cup / 60ml coconut oil, melted, plus more for greasing the muffin tin
2 ripe bananas
1 cup / 275g sweet potato purée (from about 1 large roasted sweet potato)
¹⁄8 cup / 80ml pure maple syrup
2 teaspoons pure vanilla extract
¾ cup / 185ml plant-based milk of your choice
Handful of chopped raw, unsalted pecans
Zest of 1 orange

Steps:

Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.

DATE SWEET POTATO SPELT MUFFINS (VEGAN)

Date Sweet Potato Spelt Muffins (Vegan) image

A delicious, healthful vegan muffin that is crisp and golden on top, dense on and hearty on the inside, and all around addictive. The recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Other tasty flavour combinations include: pear & walnut, apple & cranberries, or whatever else may tickle your fancy.

Provided by Manderava

Categories Breakfast

Time 28m

Yield 20 Muffins, 20 serving(s)

Number Of Ingredients 9

Ingredients

4 very ripe bananas, mashed
1 cup sunflower oil
3/4 cup unbleached cane sugar
1 cup chopped dates
3 cups spelt flour
1 3/4 cups oats
1 tablespoon baking soda
1 tablespoon cinnamon
2 cups cooked sweet potatoes, cubed

Steps:

Preheat oven to 375.
Combine the wet ingredients (mashed bananas and sunflower oil) in a bowl. Add the cane sugar and chopped dates. Set aside.
Combine the dry ingredients.
Bake at 375 for about 18 or until a toothpick comes out clean.
It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!

Nutrition Facts : Calories 250.4, Fat 12, SaturatedFat 1.6, Sodium 197.5, Carbohydrate 34.7, Fiber 3.8, Sugar 17.9, Protein 3.2

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