These muffins have so many yummy ingredients that are actually really good for you !! For example, sweet potato are full of anti-inflammatory nutrients that work against chronic and acute inflammation. There are no added sugars but a little bit of maple syrup. The sweet potato is already sweet enough. The muffins are perfect for breakfast or taste great with a cup of tea in the afternoon 🙂 No ‘muffin tops’ with these muffins !!
Makes 10-12 Ingredients: - 1 small sweet potato ( 1 cup when cooked, packed) - 3 medium organic eggs, lightly beaten - 3/4 cup of coconut milk (from a can) - 2 tbsp. olive oil - 1/2 cup pure maple syrup - 1 cup of spelt flour or brown rice flour - 1/4 cup coconut flour - 1 tbsp. baking powder - 1/2 tsp. salt - 1 tbsp. ground cinnamon - 1 tsp. ground ginger - 1/8 tsp. ground cloves - 1/8 tsp. ground nutmeg Method Preheat the oven to 200C. Oil a 12-hole muffin tray. Now peel and chop your sweet potato in 2cm squares and bake them in the oven for 20-30, or until soft. When it's ready, remove from the oven and leave the sweet potato to cool down. In a bowl, add the potato, mash it all up until soft and smooth. Now add the beaten eggs, maple syrup and coconut milk. Mix until smooth. In a separate bowl, mix all the dry ingredients together. Add these to the sweet potato mixture and carefully mix with a wooden spoon until well combined. Pour the batter in the muffin pan and fill each tin 2/3 full so it has space to rise. Cook in the oven in the middle rack for 30-35 (or until an inserted knife in the middle of the muffin comes out clean). When ready, let it cool down, or when you are like me, eat it straight out of the oven when still hot :-)