Allergy friendly cook, Nicole Maree shares her gluten free & vegan recipes on her blog and Instagram page, which has over 56k followers. Showcased on her GT Homewares Sky plate & Soil bowl, Rebecca has created this sweet potato & blackberry muffins recipe. Gluten free, dairy free, nut free & vegan

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Sweet Potato & Blackberry Muffins

gluten free, dairy free, nut free, vegan

Makes 12

Ingredients

190g vegan plain thick yoghurt
150g rapadura sugar
1 teaspoon vanilla extract
200g gluten free plain flour
40g pumpkin seeds
40g sunflower seeds
1 teaspoon cinnamon
1 ½ teaspoons baking powder
120g raw sweet potato, grated
130g blackberries (fresh or frozen)

Method

1. Preheat the oven to 180°C/160°C fan forced/350°F. Grease a 6-cup muffin tray with melted coconut oil, set aside.
2. Add yoghurt, rapadura sugar and vanilla extract to a large bowl. Mix well.
3. In a separate bowl add flour, seeds, cinnamon and baking powder. Whisk to combine.
4. Add wet ingredients to dry ingredients and fold through gently. Add grated sweet potato and blackberries, mix well.
5. Pour the mixture into prepared muffin tray and bake for 30 minutes or until golden brown.
6. Remove from oven and allow to cool for 15 minutes before removing from muffin tray. Serve with seed/nut butter or one of your favourite spreads!

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