INSPIRED BY NATURE: FARE ISLE VEGAN MUFFINS

Inspired by Nature: Fare Isle Vegan Muffins on Geoffrey & Grace

Happy nearly weekend. For the second part of the new ‘Inspired By Nature‘ series, (catch up with part one here), Kaity from Fare Isle is back sharing a wonderful recipe for vegan muffins – Pecan Streusel Spiced Sweet Potato Muffins.

Something to have a go at making this weekend. Enjoy.

Inspired by Nature: Fare Isle Vegan Muffins on Geoffrey & Grace

INGREDIENTS

Vegan Muffins

1 lb sweet potato (becomes about 2/3 cup when cooked and mashed)
1-1/2 cup whole wheat pastry flour or all-purpose flour or combination of the two
1/4 cup rapadura/jaggery sugar (whole cane sugar)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1-1/2 teaspoon flax-meal
1/2 cup unsweetened non-dairy milk such as soy milk or almond milk
1/2 cup maple syrup
1/4 cup oil (such as canola or olive oil)
2 teaspoons vanilla extract or 1/2 teaspoon ground vanilla bean

Pecan Streusel Topping

1/4 cup whole wheat pastry flour or all-purpose flour
1/4 cup rapadura/jaggery sugar (whole cane sugar)
2 tablespoons vegan shortening or virgin coconut oil
pinch of salt
1/2 cup chopped pecans

Inspired by Nature: Fare Isle Vegan Muffins on Geoffrey & GraceInspired by Nature: Fare Isle Vegan Muffins on Geoffrey & Grace

METHOD

Preheat oven to 425 degrees Fahrenheit and bake sweet potato with skin on (put tin foil underneath sweet potato to catch juices and drippings) until fork tender, about 20-30 minutes. Remove from oven and when it is cool enough to touch, remove skin and mash sweet potato with a fork. Set aside.

Reduce oven temperature to 400 degrees Fahrenheit and grease a standard 12 portion muffin tin with vegan shortening or coconut oil.

Whisk to combine flour, rapadura sugar, baking powder, baking soda, salt, and spices in a mixing bowl. Whisk milk and flaxmeal together until foamy, then whisk in maple syrup, oil, mashed sweet potato and vanilla until evenly combined. Keep wet and dry mixtures separate while you prepare the streusel topping.

Combine streusel topping ingredients together with fingers into a crumbly texture with lumps. Set aside to top muffins.

Add wet mixture to dry and stir with a rubber spatula until evenly combined. Do not overmix. Divide batter evenly into the muffin tin. Top each muffin with a spoonful of struesel topping.

Bake at 400 degrees Fahrenheit for 20 minutes. Tops should be golden brown and toothpick inserted into centers of muffins should come out clean.

When done, remove muffin tin from oven and allow to cool on a cooling rack for 5 minutes. Run a butter knife around the edges of muffins and release them from the pan, and allow them to cool to room temperature on a cooling rack.

Muffins will keep covered at room temperature for up to 1 week.

Inspired by Nature: Fare Isle Vegan Muffins on Geoffrey & GraceInspired by Nature: Fare Isle Vegan Muffins on Geoffrey & GraceInspired by Nature: Fare Isle Vegan Muffins on Geoffrey & GraceAll photos courtesy of Kaity from Fare Isle

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