This is my rendition of the delectable muffins from a bakery in Toronto’s Kensington Market that were chosen as the city’s best. They are made with spelt, vegan, and delectable!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- ½ sweet potato, peeled and diced
- 1 ½ cups spelt flour
- 1 cup rolled oats
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 very ripe bananas, mashed
- ½ cup sunflower seed oil
- ½ cup white sugar
- ⅓ cup chopped pitted dates
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
- Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
- You can replace the sweet potato and dates with other delicious combinations. Pear and walnut are also a particularly delicious combo.
Reviews
Great plant-centered dietary choice! Moist, hearty, not too sweet. Followed recipe except to sub SF oil with veg oil. I had a leftover, cold sweet potato, medium, baked with skin on, so just needed to peel and dice. Used the whole potato. Easy to see why it was voted #1 in Toronto!
Oh my gosh!! I was just sitting here thinking, “Man I would sure love one of those spelt sweet potato muffins from Kensington Market…” and then I Google and found this recipe!!! I’m so stinking happy I could do a happy dance!! Yay! I just need dates and I’m making these!!!! Yum! 😉
Delicious! I only followed the measurements and swapped most of the ingredients. I used millet flour instead of spelt, maple syrup instead of white sugar, coconut oil instead of sunflower oil, and nutmeg instead of cinnamon. I added a pinch of salt and I mashed 3/4 of a large sweet potatoes along with the dates.
Soooo good. I bake this for my bed and breakfast. I use a whole sweet potato and add a pinch of salt.
This was a very delicious, moist & satisfying muffin…vegan or not! I did use a whole sweet potato, instead of a half. My husband, who is not vegan, loved these!
I thought there would not be enough moisture before mixing these, but there was plenty! I subbed 1/4 cup honey for the sugar, and used raisins instead of dates. My 1/2 sweet potato measured 1 cup of chopped sweet potato. These are wonderful tasting! Thanks for the recipe!