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Vegan Sweet Potato Muffins

Vegan Sweet Potato Muffins w/ Cashew Cardamom Cream


  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 muffins 1x

Description

With a hint of sweetness and accents of seasonal spices, these Vegan Sweet Potato Muffins w/ Cashew Cardamom Cream are just plain heavenly!


Scale

Ingredients

For the Muffins

  • 2 sweet potatoes (baked until fork-tender and then pureed)
  • 3/4 cup almond milk (unsweetened)
  • 2/3 cup coconut sugar
  • 1/3 cup filtered water
  • 1/4 cup olive oil (extra virgin)
  • 2 tbsp dark maple syrup (Grade A preferred)
  • 1 tbsp lemon juice (juice from half a lemon)
  • 2 cups gluten-free all purpose flour (I used Bob's Red Mill)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp ground cinammon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg

For the Cashew Cardamom Cream

  • 1 cup raw, unsalted cashews (preferrably soaked overnight)
  • 1/4 cup dark maple syrup (preferrably Grade A)
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla
  • pinch of sea salt

For the Garnish

  • 3 tbsp slivered almonds (for garnish)

Instructions

For the Muffins

  1. Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Lightly oil 2 trays of muffin tins or use liners like I did. Set aside.
  2. In your mixer, combine on low speed the sweet potato puree, almond milk, coconut sugar, water, olive oil, maple syrup and lemon juice.
  3. In a separate bowl, sift together the flour, baking powder & baking soda, salt and spices. If you don't have a sifter, just stir well with a fork.
  4. Slowly add your dry ingredients to your wet ingredients in your mixer bowl. Use a spatula to scrape the sides while mixing well for a couple of minutes on medium speed.
  5. Spoon evenly in your oiled or lined muffin tins.
  6. Bake for about 20 minutes (depending upon your oven), or until a toothpick inserted in the middle of the muffin comes out clean.
  7. Remove from oven and allow to cool, pan and all, on a cooling rack for at least 30 minutes. Once cool, remove muffins from pan and set on tray to get ready for the Cashew Cardamom Cream.

For the Cashew Cardamom Cream

  1. To a food processer using the S-shaped blade, add cashews, maple syrup, almond milk, cardamom, vanilla and sea salt. Process on high until creamy, 4-5 minutes or more, depending upon how well you soaked your cashews.

The Grand Finale

  1. Using a knife, frost each muffin with a generous amount of Cashew Cardamom Cream. Top with slivered almonds and enjoy!

Notes

  • Beware using a blender to make sweet potato puree. A potato masher, pastry cutter of fork will yield better results. 
  • Use more or less of the spices to suit your taste. 
  • Store in sealed container in fridge for up to a week. I haven’t tried freezing, but if you do freeze, do so before they are frosted and frost after defrosting. Does that make sense? 
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American