Vegan sweet potato muffins

Name: Vegan sweet potato muffins recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 60g silken tofu; 3 tablespoons maple syrup; 1 teaspoon natural vanilla extract; 120g wholemeal self-raising flour; 30g ground almonds; 50g coconut sugar or an alternative; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 150g sweet potato, grated; 1 pear, finely diced; Oil, for oiling; 2 tbs chia seeds; 6 tbs water

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This healthy snack is perfect for the lunchbox. Extracted from 28 Days Vegan by Lisa Butterworth & Amelia Wasiliev, out January 1, 2021 from Smith Street Books, RRP $29.99.

60g silken tofu
3 tablespoons maple syrup
1 teaspoon natural vanilla extract
120g wholemeal self-raising flour
30g ground almonds
50g coconut sugar or an alternative
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
150g sweet potato, grated
1 pear, finely diced
Oil, for oiling

Chia seed egg

2 tbs chia seeds
6 tbs water

Method

1.

For chia seed 'egg', mix chia seeds and water together in a small bowl. Leave to soak for 10 minutes before adding to your recipe as you would an egg.
2.

Preheat oven to 170°C (340°F). Prepare linseed or chia egg. Whisk tofu, maple syrup and vanilla together. In another bowl, combine flour, almonds, sugar, baking powder and spices. Make a well in centre and fold in tofu and chia egg.
3.

Mix in potato and pear. Divide between an oiled 6-hole muffin tin and top with granola. Bake for 25–30 minutes until golden brown. Cool in tin for 5 minutes, then transfer to a wire rack to cool.