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!
whole wheat pastry flour
Celtic sea salt
pure vanilla extract
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.
If you're short on time, canned sweet potato puree can be used in place of a freshly baked sweet potato.
chai, cinnamon, cranberry, fall baking, muffin, pastry, pumpkin spices, sweet potato