Full disclosure, I’m not a baker, and it’s not because I don’t love to bake, it’s because I can’t stop enjoying what I’ve baked. And that’s exactly what happened while recipe testing this muffin recipe, before I knew it, I had eaten way too many. Delicious baked treats get me every time!
This muffin recipe is the perfect fall treat, and it’s a great way to use up any leftover sweet potatoes – raw or cooked. The sweet potatoes act as binders in the recipe, replacing the egg and therefore making these muffins vegan. Their flavoured with vanilla and garam masala which is a blend of warm Indian spices – making them a satisfying treat when it’s cold outside.
My favourite way to enjoy these is with tea or coffee, as an afternoon sweet – and I usually bring them to work to share as it’s the only to keep me from eating the whole tray – and hey, sharing is caring.
Sweet Potato & Zucchini Muffins
- 1 ½ cups cooked and mashed sweet potatoes
- 1 cup cane sugar
- ⅓ cup grapeseed oil
- ½ teaspoon vanilla
- ¾ cup unsweetened almond milk
- ½ cup spelt flour
- 1 ½ cups all-purpose flour
- ¾ teaspoon garam masala
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup grated zucchini
- 6 tablespoons icing sugar
- 2 teaspoons unsweetened almond milk
- ⅛ teaspoon cinnamon
- ⅛ teaspoon vanilla
- Preheat the oven to 400F and add muffin liners to a muffin tin.
- Place the cooked mashed sweet potatoes, cane sugar, oil, vanilla and almond milk in a blender and blend until smooth.
- In a large bowl, add spelt flour, all-purpose flour, garam masala, baking powder, baking soda; whisk until well combined. Add in grated zucchini; toss with flour mixture until coated and no longer clumping together. Add in sweet potato mixture, stir with a wooden spoon until combined.
- Spoon batter into muffin tins until ¾ filled to the top. Bake for 25 - 30 minutes, or until a toothpick inserted inside comes out clean.
- Glaze - combine icing sugar, almond milk, cinnamon, and vanilla in a small bowl. Brush the tops of the cooled muffins with the glaze.
- Any unsweetened plant-based milk can be substituted for almond milk.
- Because there's no egg in the recipe, the batter will last 4 to 5 days in the fridge. The batter can also be frozen for later use.