Spooky Teff Sweet Potato Muffins

Refined sugar free, moist. Based on a recipe by the fabulous Lazy Cat Kitchen www.lazycatkitchen.com, adapted to work with teff

WET INGREDIENTS

• 225g baked sweet potato, cold

• 160ml plant-based milk (if using thick coconut milk, water down to 50%)

• 120g smooth nut or seed butter

• 150ml maple or coconut syrup

• 2 tsp vanilla extract

DRY INGREDIENTS

• 50g cocoa powder

• ¼ tsp fine sea salt

• 2 tsp baking powder

• ¾ tsp baking soda

• 120g Lovegrass teff flour, sieved

FROSTING

• 100g HOT baked sweet potato

• 100g vegan cream cheese

• 100g vegan dark chocolate, chopped roughly

• 3 tbsp maple or coconut syrup

• Few drops of orange flavour

Method

Step 1

Warm up the oven to 170 °C and line a muffin tray with paper cups.

Step 2

Blend sweet potato and plant milk in a food processor (or mash with a fork). Add the maple syrup to the nut butter and mix thoroughly.

Step 3

Fold in cocoa powder, salt, baking powder and baking soda.

Step 4

Fold in flour and mix until combined.

Step 5

Divide the batter between 12 muffins and bake for 25 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool down completely before frosting.

Step 6

To make the frosting, blend hot sweet potato with chopped chocolate until it completely melts and combines with potato. Add cream cheese, syrup and orange flavour until blended. Spread/pipe onto cold muffins.