Start by preparing your quinoa and sweet potato if you do not already have that ready. Add the 1/4 cup of raw quinoa with 1/2 cup of water to a small sauce pot and bring to a boil. Then lower the heat and simmer until the water is absorbed, approx 8-10 minutes.
Meanwhile, peel and chop your sweet potato into small cubes for faster cooking. Add to a small pot and cover with water. Boil until fork tender, approx 8 minutes. Once cooked, drain and mash. Measure no more than 1/3 cup for the muffins.
Preheat your oven to 400 degrees F and grab your mini muffin pan that holds 24 muffins.
In a large bowl, whisk together all your dry ingredients. Then add your wet ingredients to the same bowl and mix until combined. Evenly distribute the mixture among your 24 muffin tins, filling almost to the top as these won't rise much.
Bake for 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Then remove from the oven and let cool for at least 5 minutes before removing from the pan. Enjoy warm or at room temperature.
Mini muffins cook quicker than regular muffins, so start checking around the 15 minutes mark to ensure you don't over cook them.To make this recipe nut free, sub the cashew milk for soy or coconut milk.If you don't love sweet potato, this recipe works well with pumpkin puree or butternut squash as well.To make regular sized muffins, increase cooking time to approx 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.Use a non stick muffin pan to avoid greasing your trays and save those precious calories.These muffins taste best the same day they're made, but will keep, covered, at room temperature for 1-2 days. Or store in the refrigerator for 4-5 days.