Do you fancy a snack, but are you tired of banana muffin recipes? Then you’ve come to the right place. Today’s speciality is sweet potato muffins, which are also suitable for vegans. The aromatic maple syrup brings the delicious sweet potato dough to another level. The highlight is pecans, also serving as decoration. The combination of soft dough and crispy pecans is simply irresistible. So, let’s dive right into it.
Ingredients for the dough:
- 390 g roasted sweet potatoes
- 320 g spelt flour
- 200 ml water
- 100 ml maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 2 vanilla pods (optional)
- a pinch of Himalayan salt
Ingredients for the caramelised pecans:
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First, preheat the oven to 180 ℃. Take a muffin tray and spray it with coconut oil.
Mix peeled roasted sweet potatoes, water, maple syrup, and the inside of the vanilla pods in another bowl. If you do not have vanilla pods, you can use vanilla flavor drops or omit them altogether. Start slowly mixing this mixed mass into a dry flour mixture. Once you get a soft dough for muffins, divide it into a muffin tray. It should come out for about 12 pieces. Put the tray with the muffins into an oven heated to 180 ℃ and bake for about 20 minutes.
Before the muffins are ready, prepare the caramelized nuts. Heat maple syrup with cinnamon in a small pan and add pecans. Let them caramelize together. Then place the finished caramelized pecans evenly on the baked muffins. Once they cool down, you can enjoy the perfect combination of a soft muffin with crispy caramelized pecans.
Our tip: If you want the nuts in the muffins to hold better, place them on top of the muffins during the baking.
1 muffin (12 muffins in total)
You can enjoy these delicious muffins for breakfast, as a snack for you or your guests. Share the recipe with your friends so that they do not miss this delicacy.
Feel free to share your creations with us on social media and tag #gymbeamcom.