Vegan Sweet Potato Cranberry Muffins
These muffins combine the unique fall flavors of sweet potato, cranberry, and chai to create the most delectable, fluffy, and flavorful muffin!
Ingredients
- 1 sweet potato
- 1 ¾ cup whole wheat pastry flour
- ¾ cup sucanat
- 1 Tbsp ground cinnamon
- 1 Tbsp baking powder
- ¼ tsp Celtic sea salt
- ½ cup chai tea strong brewed
- ½ cup unsweetened applesauce
- ½ tsp pure vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 400°F. Wash the sweet potato and poke it several times with a fork.
- Place the potato on a baking sheet and roast for about 45 minutes or until it is easily pierced with a fork. Set aside to let cool. (Meanwhile, skip ahead and prepare the dry ingredients.)
- Scoop out 1 cup of sweet potato from the skin and place in a food processor. Pulse the potato until it is smooth and no lumps remain.
- Reduce oven heat to 375°F and line a muffin pan with 10-12 liners.
- In a large bowl, mix the flour, sucanat, baking powder, cinnamon, and sea salt.
- In a separate bowl, whisk the sweet potato, chai tea, applesauce, and vanilla.
- Add the wet ingredients to the dry and stir until just combined. Do not over-mix.
- Gently fold in the dried cranberries.
- Fill the muffin cups ⅔ full for 12 muffins or completely full for 10.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Larger muffins make take a couple minutes more.
Notes
If you're short on time, canned sweet potato puree can be used in place of a freshly baked sweet potato.