Vegan Date Sweet Potato Muffins

Vegan Date Sweet Potato Muffins

2
Mandi_in_Toronto 4

"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

50 m servings 225 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

2

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 ...

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!