Plant-based Sweet Potato Muffins

Enjoy free time with plant-based muffins with sweet potato ingredients. Superb perfect with warm coffee or tea.

Enjoy your holiday time. Even if you travel for a few days or just stay at home. That's no problem at all.

Like I did. I stay at home more because I don't have much energy to go to far away areas for vacation. The rest of the time I spend at home with my husband.

Enjoying time just at home, and I decided to make muffins. I have a sweet pototo in stock. The funny thing is that I only have one sweet potato in stock, but it is large. But I know, it will be enough to make some muffins that will be filling.

Even in the area where I live, it continues to rain. That strengthens my reason to stay at home and make snacks.

Did you know before that we can make plant-based sweet potato muffins? It's just that the texture is not as fluffy as muffins that use eggs in their ingredients.

To be honest, I often make plant-based muffins. Only for sweet potatoes, this is the first time. It's fun experimenting with baking things. However, you need patience for this if there are some ingredients that don't work as expected.

I'm happy that the sweet potato muffins experiment this time worked well overall. However, in the middle of the process, I felt doubtful because the batter looked lumpy in texture. Luckily, I could handle it well and the muffins managed to cook perfectly.

THE INGREDIENTS

• a sweet potato (here I use 1 1/2 cups of diced sweet potato)
• 2 cups of all-purpose flour
• 1/4 tsp of salt
• 1 tsp of cinnamon powder
• 1 tbsp of baking powder

wet ingredients

• 200 ml - 250 ml of coconut milk (according to the batter texture, please add more coconut milk if the batter is still in crumbs texture)
• 3/4 cup of sugar or about 180 grams
• 3 tbsp of vegetable oil

toppings

• 1/4 chocolate chips

COOKING INSTRUCTIONS

Blend steamed sweet potatoes with coconut milk, vegetable oil, and sugar. Blend them until perfectly smooth. Then, set aside.

Mix all dry ingredients in a big bowl. Oops, sorry. I need to move the ingredients into a bigger bowl. Use a balloon whisk to mix them.

After the dry ingredients are completely mixed, add the wet ingredients. Mix gently, but don't overmix.

At first, my batter looked like it was still in crumble texture. So, I added more milk, about 50 ml of coconut. Then, the batter looks good to bake then.

Transfer to muffin molds that have been lined with muffin paper. Only fill the molds 3/4 because the batter will expand to fill the mold later during the baking process. Then, add choco chips for the toppings.

Bake muffins for about 25-30 minutes at 180 degrees Celsius. At 25 minutes, we can test the doneness of the muffins. Pierce with a toothpick. If the toothpick comes out clean, with no sticky wet batter, it means the muffins are perfectly cooked. If it's not cooked, you can bake it again for 5 minutes.

What I learned from my batter is that the thickness of the batter when put into the mold really affects the baking time. So, don't overcrowd or put too much muffin batter into the molds.

SERVING

We can enjoy sweet potato muffins while warm or wait for them to cool at room temperature. But of course, there are differences in texture. The colder it is, the denser the texture of the muffins will be. I don't think that's a problem at all. Just according to your preference. Hmm, wait. If it has not cooled to room temperature, the muffins will be difficult to separate from the muffin paper. So, it's your choice.

Honestly, these plant-based sweet potato muffins are very filling! I could only eat one muffin. Also, my husband feels full by eating one muffin. The rest, I gave to my nephews who live next to my house.

So, happy holidays! Just bake whatever ingredients you have. Whether it's apple pie, apple muffins, or even just sweet potato muffins like mine. Stay blessed.

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

Best Regards,
Anggrek Lestari