I’ve been continuing my experiments in vegan baking with coconut flour. This week, I decided to try a variation on the sweet potato muffins I posted a couple weeks ago. As with the vegan chocolate-orange muffins I made last week, psyllium is the not-so-secret ingredient for holding the muffins together and giving them a nice texture.
If you like chai, you’ll love these muffins. The cardamom makes the kitchen smell divine while they’re baking, and gives the finished product a lively, distinctive taste.
- The cooling time is an important part of the baking process. If you eat these muffins warm, you’ll get something that’s more like pudding than a muffin. So don’t, unless you’re into that sort of thing.
- These muffins puff up nicely in the oven, but the tops flatten as they cool. I haven’t figured out a way to work around this, but fortunately it doesn’t interfere with the awesome taste of these treats.
- If you can’t find hazelnut or almond flour, or want a cheaper alternative, this post explains how to make your own.
- measuring cups and spoons
- 2 mixing bowls
- electric mixer or blender
- muffin tin with 12 2½-inch cups
- cooling rack
- 1 cup cooked sweet potatoes, skins removed
- ¾ cup unsweetened pear sauce or applesauce
- 1¼ cup water or vegan milk
- 2 Tablespoons oil
- 2 tablespoons psyllium husks
- 2 Tablespoons ground flaxseeds
- ⅓ cup coconut flour
- ¼ hazelnut or almond flour
- ½ cup chickpea (garbanzo bean) flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 2 Tablespoons Ener-G Egg Replacer
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- Use an electric mixer or blender to combine the sweet potatoes, applesauce, oil, water, ground flaxseeds and psyllium husks until smooth. Let sit for a few minutes.
- In a separate bowl, mix the rest of the ingredients.
- Mix wet ingredients into dry ingredients. Batter should be somewhat lumpy.
- Spoon into lined or oiled muffin tin.
- Bake at 350°F for 30 minutes, or until inserted toothpick comes out clean and the top of a muffin springs back when you poke it.
- Let cool completely before eating.