I adapted this recipe from Gwyneth Paltrow’s It’s All Good. I wouldn’t buy the book again, so if you fancy the original recipe it’s available here.
I made these muffins for a very special occasion, a few weeks ago it was my 50th parkrun. If you are not a parkrunner this will probably mean nothing to you*, if you are you will undertand this milestone. It honestly felt like a coming of age and was made all the more special by the community of parkrunners I’ve grown to know and love. Some of whom came from far and wide to visit Kingston (coincidence, but I pretend they were there for me) and some of whom I’d never met in real life but bought me a 50 balloon and made me feel like a celebrity.
I’ve had these muffins bookmarked for ages and the wholesome nature of having sweet potato in made me think they were appropriate for a post run breakfast. To make it a proper spread, I took these, bananas, apples and we bought coffees from the YMCA. Friends old and new sat in the sunshine for at least an hour enjoying the splendid company and warmth that only a parkrun morning can provide.
*If you are not a parkrunner please go to www.parkrun.org.uk to find your nearest one and check it out on Saturday. You can skulk in the park and watch the first time, but it’s a free weekly timed 5k event. You can walk, jog, run, chat, push a baby in a buggy, take a dog round and join the team for coffee afterwards. Or volunteer and get to know some of your neighbours.
The eggless nature of the batter makes in infinitely lickable from the bowl, the spices start taunting you as soon as you add the liquids. I don’t shy from eating any cake batter to be honest, but a passing thought goes to the raw eggs. If it’s good enough for Gaston it’s good enough for me. Hands up in the comments if you get that reference.
I’ll fess up now though, I’ve taken sugar laden, prettily iced cupcakes to parkrun before and some of the regulars and their children know and like my baking. When a couple of the littler ones asked for one of these I started with “they are quite grown up, you might not like them”. Needless to say they were shortly swapped for a banana.
That’s because these deeply flavoured beauties are not overly sweet, instead they are full of grown up spice and go perfectly with rich, dark coffee. If you are making for a crowd of kids, go for something else. If you are baking for a crowd where you don’t know the dietary requirements – make these. They happen to be vegan and Gwynie’s original recipe is wheat free too.
Just to reassure you, all the grown ups that had one, liked them, were astonished when I told them the ingredients and more surprised when I said I made them myself. All the grown ups that is, except David, but he is a haribo addict, so maybe we’ll put him in the kids category. Sorry David.
- 200g sweet potato
- 125ml olive or sunflower oil
- 125ml unsweetened oat milk (or normal milk)
- 175ml maple syrup (I think honey would be good too) plus 2 extra tablespoons for brushing the muffins
- 1 tsp pure vanilla extract
- 270g flour, I used a mix of plain, Khorosan and Rye - using up my dregs!
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1½ tbsp all spice
- ½ tsp fine sea salt
- Preheat the oven to 200C and prick the sweet potato all over with a fork. Bake until soft, depending on the size/s of your potatoes this will be about one hour. Set the sweet potato aside until it’s completely cool.
- Cut the sweet potato in half, scoop out the flesh and discard the skin. Mash the flesh in a large jug with a fork. Stir in the olive oil, almond milk, maple syrup or honey and vanilla. In a large bowl, mix together the flour, baking powder, baking soda, all spice and salt.
- Pour your wet ingredients into your dry and stir.
- Line a 12 hole muffin tin with paper cases and preferably using an ice cream scoop evenly distribute the muffin batter among them.
- Bake for 20-25 minutes until a skewer inserted in the middle comes out clean.
- Brush with maple syrup (or orange juice mmm) whilst still warm
- Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
A little note: I didn’t actually brush mine with maple syrup, I used some of my Mum’s apple and grape jelly, which I heated to thin it and brushed over. You could use any non-bitty jam or some sieved marmalade. Or as suggested brush with maple syrup.
The lovely Mrs B made these and made a few substitutions and they still came out fab.. If you are missing an ingredient check out her alternatives 🙂
Another twitter Pal Kathleen made these with plain flour and don’t they look great. Even her little lad loved them.
If you are not liking all this vegan baking, don’t worry I’ve got some buttery delights coming for you soon.
If you are not vegan, would you turn your nose up at a vegan cake or expect it to be disappointing?