Ingredients

The following ingredients have 48 Servings
  • 1/3 cup mashed sweet potato (approx 1 small sweet potato weighing 100g when raw)
  • 1/2 cup cooked quinoa (approx. 1/4 cup raw)
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 100 grams almond flour (approx. 1 cup)
  • 90 grams oat flour (approx. 1 cup)
  • 1 teaspoon ground cinnamon
  • 2.5 teaspoon baking powder
  • 1/4 cup vegan chocolate chips (plus a few more to sprinkle on top of each muffin (if you'd like))

Instruction

  • Begin by preparing your quinoa and sweet potato if you do not already have that ready. If possible, cook the quinoa and roast the sweet potato one day in advance or several hours before you wish to make the muffins.To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.To prepare the quinoa: Add 1/4 cup of raw quinoa with 1/2 cup of water to a small sauce pot and bring to a boil. Then lower the heat and simmer until the water is absorbed, approx 8-10 minutes. Set aside.
  • When ready to make your muffins: Preheat your oven to 350°F/173°C and line a muffin tin with parchment liners.
  • Then peel and mash the sweet potato and measure no more than 1/3 cup, and place it in a large mixing bowl. Add the cooked quinoa, maple syrup, and plant milk to the same bowl. Mix well.
  • Next, add all the dry ingredients to the same bowl and stir until combined. Then fold in the chocolate chips, if using.
  • Evenly distribute the mixture among your 12 muffin cups and sprinkle a few extra chocolate chips on top if you'd like. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let the muffins cool for AT LEAST 10 minutes before handling so they have some time to firm up and set. Then transfer them to a cooling rack to continue cooling.