Vegan Date Sweet Potato Muffins Recipe - Allrecipes.com
Vegan Date Sweet Potato Muffins Recipe
  • READY IN 50 mins

Vegan Date Sweet Potato Muffins

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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.
  3. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
  4. 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.
  5. 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.
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Footnotes

  • Cook's Note:
  • You can replace the sweet potato and dates with other delicious combinations. Pear and walnut are also a particularly delicious combo.
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Reviews More Reviews

Jan 20, 2014

I thought there would not be enough moisture before mixing these, but there was plenty! I subbed 1/4 cup honey for the sugar, and used raisins instead of dates. My 1/2 sweet potato measured 1 cup of chopped sweet potato. These are wonderful tasting! Thanks for the recipe!

 
Feb 08, 2015

This was a very delicious, moist & satisfying muffin...vegan or not! I did use a whole sweet potato, instead of a half. My husband, who is not vegan, loved these!

 

2 Ratings

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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