Japanese Sweet Potato and Sesame Muffins
These sweet and delicious vegan muffins are made with caramelly Japanese roasted sweet potatoes and nutty sesame seeds.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 10
Ingredients
- 240 grams240 grams240 grams Japanese White Sweet Potato, roasted, about 1 medium
- 225 ml225 ml225 ml Soy Milk
- 2 tsp2 tsp2 tsp Apple Cider Vinegar
- 72 grams72 grams72 grams Granulated White Sugar, 6 Tbsp
- 60 grams60 grams60 grams Tahini, or Japanese sesame paste
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 tsp2 tsp2 tsp Flaxseed Meal, ground
- 190 grams190 grams190 grams White Whole Wheat Flour, or all purpose flour
- 2 tsp2 tsp2 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Baking Soda
- 2 Tbsp2 Tbsp2 Tbsp Sesame Seeds, Black, roasted
Dry Ingredients
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mixing bowl, mash roasted sweet potato until mostly smooth (a few small lumps are fine).
- Whisk in remaining wet ingredients (soy milk, vinegar, sugar, sesame paste, vanilla extract, and ground flaxseeds).
- In a separate bowl, sift flour, baking powder, and baking soda and whisk to combine.
- Add the flour mixture and sesame seeds to the wet ingredients, then fold together to a form a thick batter. Be careful not to overmix.
- Transfer the batter into your prepared muffin tins. If you have leftover roasted sweet potato, you can cut some into small chunks and add to the batter.
- Bake at 425°F/215°C for 5 minutes, then lower the heat to 350°F/180°C for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with some moist crumbs (but not wet batter).
- Cool in the muffin pan for 5 minutes, then remove the muffins and place on a wire rack to cool completely.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Cupcakes & Muffins Dairy Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 114 |
| Fat: | 3 g |
| Carbohydrates: | 16 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 51 mg |
| Fiber: | 1 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.