This time they’re mini. Starting out with a gluten-free, vegan pumpkin bread recipe that a friend of mine passed along, I somehow managed to end up with sweet potato mini-muffins with a pecan crumb topping.
That’s what happens when I’m in a baking kind of mood, I need something quick on hand to grab for breakfast, I lack the key ingredients for a recipe, and I’m too lazy or don’t have time to hit the grocery store. These mini-muffins could easily be regular sized. I just find that keeping them small helps me with portion control.
Gluten Free Vegan Sweet Potato Muffins
1 1/2 cups Gluten Free flour (I used the Whole Foods 365 brand Gluten Free All Purpose Baking Mix because that’s what I had in the pantry.)
1/2 tsp salt
1 tsp baking soda
1/2 tsp nutmeg (freshly grated, please!)
1/2 tsp cinnamon
1 1/2 cups cooked sweet potato
1/4 cup coconut oil
3 TBSP flaxseed meal mixed with enough hot water to make 1/2 cup
1 tsp finely diced fresh ginger
1/4 cup water
1/2 cup pure maple syrup (I used dark amber) honey or agave nectar to taste if you like it a bit sweeter
Preheat oven to 350 degrees and lightly grease muffin pan. Sift together flour, salt, baking soda, cinnamon, and nutmeg. Set aside. Puree sweet potato, flaxseed meal mixture, coconut oil, water, ginger, maple syrup, and honey/agave nectar in blender until smooth. Mix flour mixture with sweet potato puree until just combined and spoon evenly into muffin pan cavities.
For the topping:
1/2 cup chopped pecans
+/- 1 TBSP almond flour (sorry, didn’t really measure)
+/- 1 TBSP coconut oil (I eyeballed this one as well)
cinnamon and nutmeg to taste
honey/agave nectar/maple syrup to taste
Mix together and distribute evenly over tops of muffins, pressing into the batter slightly to keep topping from falling off. Bake for 20-25 minutes, until a toothpick inserted into muffins comes out clean. Makes 24 mini-muffins/12 standard muffins.