Vanilla Sweet Potato Muffins

1-2 large white sweet potatoes (or 2 cups when mashed)

2 large bananas or plantains, mashed

1/2 cup plant-based milk or water

1 Tbs vanilla powder or extract

2 cups rolled oats, ground into coarse flour (with coffee grinder or blender)

1 cup rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cardamom

1/2 tsp salt (optional)

Optional add-ins:

1/2 cup chopped walnuts or pecans (for higher fat version)

1/2 cup raisins

Cut the white sweet potatoes into large chunks (with skin) and steam in 1/2 inch of water in a medium sized pan for 20-30 min or until completely tender (test with knife). Cool completely. Skins should easily peel off and potatoes may be mashed (small chunks okay).

Preheat the oven to 360 degrees. Line muffins tins with parchment paper.

In a large bowl, mash the bananas/plantains, plant-based milk/water, and vanilla until a creamy consistency is achieved.

In a medium bowl, whisk the oats, flour, baking powder, baking soda, spices, and optional salt together.

Add the dry ingredients into the wet ingredients and stir until just combined and the batter is sticky and slightly runny (if needed, add a bit more milk or flour to achieve the right consistency). Some small chunks of banana/sweet potato are good!

Fold in the optional add-ins.

Place rounded, heaping 1/4 cup sized balls of the batter into the muffin tins. Bake for 20 to 25 minutes, or until the muffins are slightly browned on top.

Allow muffins to cool for 5 min on cooling racks. Then transfer the muffins directly to the racks. Best eaten when allowed to cool completely, as the insides will “set.”

In order to keep fresh, store in the fridge or freezer. Wonderful for breakfast, hiking snacks or nutritious desserts!