Stuffed Medjool Dates with Peanut Butter
Juicy Sweet Potato Cinnamon Muffins
As the days grow shorter and the need for cozy moments at home increases, there’s nothing quite like the aroma of freshly baked muffins wafting through the kitchen. These sweet potato cinnamon muffins are not only a heavenly delight but also the perfect way to embrace the natural sweetness of the autumn season. The velvety texture of the sweet potato gives the muffins unparalleled moisture, while cinnamon adds a warming touch – like a gentle hug on crisp fall days.
Why You’ll Love These Muffins
Autumn means coziness, and that’s exactly what these muffins bring to your table. This simple recipe is perfect for any occasion: whether for breakfast, as a snack in between, or as a sweet companion to your afternoon coffee – these muffins are the ultimate comfort bake.
Ingredients
- 200 grams sweet potato purees
- 150 grams spelt flours
- 50 grams almonds (ground))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 80 milliliters applesauces (unsweetened)
- 100 milliliters almond milks (unsweetened)
- 2 teaspoons cinnamons
- 1 teaspoons vanilla extract
- 1 handful walnuts (optional)
Instructions
- Preheat the oven to 180°C (356°F) and line a muffin tray with paper liners.
- In a bowl, combine the sweet potato puree, spelt flour, ground almonds, baking powder, baking soda, and cinnamon.
- In a separate bowl, mix the applesauce, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently mix until a batter forms.
- Distribute the batter evenly among the muffin liners, sprinkle with chopped walnuts (if desired), and bake for about 20-25 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool completely.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
