Recipe courtesy of Mandy Mazliah and Canderel.  

Mashed Potato Vegan Muffins

Mashed Potato Vegan Muffins


  • 150g plain flour
  • 50g ground almonds
  • 50g vegan cocoa powder
  • 2 tsp baking powder
  • 2tbsp of Canderel Granules
  • 120ml non-dairy milk
  • 100ml sunflower oil
  • 1 large ripe banana, mashed
  • 175g mashed potato


Pre-heat the oven to 180°C fan/200°C/gas mark 6 and place 12 muffin cases in a muffin tin

Mix together the flour, ground almonds, cocoa powder, baking powder and Canderel Granules in a mixing bowl

In a separate bowl, beat together the oat milk and sunflower oil and then stir in the mashed banana and mashed potato

Add the dry ingredients and fold in gently until combined. Spoon the mixture into the prepared muffin cases

Bake for 20 minutes or until firm to the touch. Allow to cool in the tin for several minutes and then leave to cool completely on a wire rack

Store in an airtight container for two to three days

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