Red Meat Allergy Friendly Vegan Sweet Potato Muffins with Vanilla Glaze
Total time47 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup sweet potato puree (from about 1 medium sweet potato, roasted and mashed, or canned)
- ½ cup organic cane sugar
- ⅓ cup coconut oil, melted and cooled
- ¼ cup plant-based milk
- 1 tsp vanilla extract
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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