Ginger Sweet Potato Muffins

Close-up of five glass bowls filled with pumpkin mousse, each topped with chopped pecans and pieces of candied ginger. In the softly blurred background, hints of Vegan Gluten Free Muffins packaging and greenery are visible.

5 from 1 vote

Ginger Sweet Potato Muffins

These moist, tender ginger sweet potato muffins are the perfect way to start the day. So good, your family won’t even know their gluten-free, vegan & dairy-free. These healthy muffins are easy to make and come together quickly. A allergy-friendly, kid-friendly breakfast or snack!

Prep Time10

Cook Time25

Total Time35

Course: Baking, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Muffins

Calories: 194kcal

Author: Nija Clark

Ingredients

1 cup White rice flour
1 cup Oat flour
1 cup Mashed sweet potatoes can use canned or bake 1 large sweet potato
2 Vegan eggs (follow recipe on package we like Bob’s Red Mill Egg Replacer
¼ cup Extra Virgin Olive oil
¼ cup vegan yogurt
⅔ cup Pecans - chopped
⅓ cup Crystallized ginger - chopped
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Ginger - ground
1 teaspoon Cinnamon - ground
½ teaspoon Cardamom - ground
¼ teaspoon Cloves - ground
¼ teaspoon Nutmeg - ground

Instructions

Preheat oven to 350 degrees
In a small bowl add chopped crystallized ginger and pecan pieces, set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt and all the spices, set aside
In another large bowl make vegan egg mix, add sweet potatoes, olive oil and yogurt. Combine wet ingredients and mix well
Slowly stir in wet mixture with dry ingredients
Reserve ¼ cup of ginger pecan mixture and then add remaining to combined mixture
Grease muffin tin and add mixture
Sprinkle tops of muffins with reserved ginger pecan mix
Bake for 25 minutes

Nutrition