Sweet Potato Carrot Muffins (Vegan)

4 standard portions

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Ingredients

• 1½ cups gluten free flour ((204g))
• ¾ cup raw cane sugar ((150g))
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ⅛ tsp clove
• ½ tsp pink salt
• ¾ cup cranberries ((75g))
• ¾ cup walnuts ((88g)chopped)
• 1 cup sweet potato puree ((208g))
• ¾ cup carrot ((96g)grated)
• ⅓ cup almond milk ((177ml))
• ¼ cup olive oil ((60ml))
• 2 flax eggs
• 1 tsp vanilla extract

Method

1. Preheat the oven to 356F/180C.
2. Line a muffin pan with cupcake liners and set aside.
3. In a medium sized bowl, add the gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, pink salt, cranberries and walnuts.
4. Mix together so everything is combined.
5. In another medium sized bowl, add the sweet potato puree, grated carrot, almond milk, olive oil, flax eggs and vanilla extract.
6. Add the bowl with the dry ingredients to the wet ingredients, in increments while stirring until the smooth batter is formed.
7. Spoon the batter into the muffin/cupcake liners filling up to 3/4.
8. Bake for 20-25 minutes until the muffins are golden brown (check the readiness by inserting a toothpick/skewer, if should come out clean when done).
9. Once the muffins are done, transfer them to a cooling rack to completely cool down.