Vegan Date Sweet Potato Muffins

Vegan Date Sweet Potato Muffins

Mandi_in_Toronto

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 12 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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!

Delicious! I only followed the measurements and swapped most of the ingredients. I used millet flour instead of spelt, maple syrup instead of white sugar, coconut oil instead of sunflower oil, a...

Soooo good. I bake this for my bed and breakfast. I use a whole sweet potato and add a pinch of salt.

Other stories that may interest you