I love making muffins as they are super easy to make, which is handy when you want a quick snack with little time on your hands. As I am going on holiday in a few days, it involves a lot of tedious boring travelling, so I decided to make some easy ginger muffins. Ginger is a good remedy for travel sickness because it settles your stomach. I decided to put sweet potato into the recipe because last time I made the muffins I found them a little boring, the sweet potato lightens them up a bit, plus I just love sweet potato it’s a tremendous vegetable, I usually eat on a regular basis in a lot of meals.
Finding a recipe for muffins when you are a vegan is not easy ,loads of recipes require dairy, so I have made it super easy for everyone to try out without any dairy products ,it also gluten free and organic. The muffins are packed full of superseeds giving you boost of energy throughout the day. The recipe usually makes about 6-7 large muffins.
These muffins have a beautiful gingery aroma .The ginger and sweet potato work beautifully well together in this recipe and add structure as this recipe contains no eggs.
200g Buckwheat flour
75g brown sugar
50g desiccated coconuts
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1 tablespoon of cinnamon
1 tablespoon of ground ginger
Pinch of salt
200g sweet potato
50g fresh ginger, grated
2 tablespoons of milled flaxseed
1 tablespoon of chia seeds
2 tablespoons of pumpkin seeds
2 tablespoons linseed
2 tablespoons of sunflower seeds
80ml olive oil
150ml hemp milk
1 tablespoon of white wine vinegar
1 teaspoon of vanilla essence
Pre heat the oven to 180C
Line a 12 hole cupcake tin with square sheets of baking parchment 2 times bigger than the individual cupcake holes.In a large mixing bowl mix together, the Buckwheat flour, sugar, desiccated coconuts, bicarbonate of soda, baking powder, cinnamon, ground ginger and a pinch of salt.
Then add the grated sweet potato and grated ginger, if you are having trouble grating the ginger you can give it a quick wiz in a food processor. Make sure the vegetables are well combined with the dry ingredients.
In a smaller bowl, lightly whisk the olive oil, hemp milk, white wine vinegar, and vanilla essence together using a fork, then mix them with other ingredients in the larger mixing bowl, you can then add the seeds and flax to the mixture.
Once you have created a stable mixture which is well combined, spoon the mixture into the baking parchments in the 12 hole baking dish. Make sure each muffin case has an equal amount of mixture.
Sprinkle some pumpkins seeds, sunflower seeds and some linseeds on the muffins and then pop them into the oven for 25 – 30 minutes unit they have a spongy moist texture, with a golden tinted top. Leave to cool for up to 15 minutes and then enjoy.