Vegan Baby Friendly Sweet Potato Muffins
Oil Free, Healthy, Vegan, Plant Based, Delicious Goodness!
These are the perfect treat as they are made with sweet potato, so they don't crumble like traditional cupcakes - making feeding time a lot less messy!
Ingredients:
- 2 1/2 cups Sweet Potato (cooked and mashed, approx. 2* medium sweet potato)
- 3/4 cup Soy Milk (can use other plant milk)
- 1/2 tsp Vanilla Extract
- 1 1/2 cups Flour
- 1/2 cup Raw Sugar
- 1 Tbsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
- Optional (add peanut butter or chopped nuts for garnish* making sure to remove nuts before serving to small children.
Instructions:
- Preheat the oven to 180°C and add cupcake liners to cupcake tin* or use silicone muffin tray with no liner.
- Blend the sweet potato puree, plant milk and vanilla extract in a blender until smooth.
- In another bowl, sieve the flour, baking powder and cinnamon, then add remaining dry ingredients and stir.
- Fold the wet ingredients into the dry, making sure not to over mix (once flour mix disappears stop mixing.
- Bake for 25-30 minutes or until toothpick inserted comes out clean.
- Will make 24 cupcakes / 12 muffins.
