The perfect breakfast muffin, just sweet enough but not too sweet and one that keeps you full for hours. Sweet potato muffins might sound unusual, but it just adds extra moisture and a hit of nutrition.
- 120g of teff flour
- 140g of gluten free flour
- 1.5 tsp of baking powder
- 1 tsp of bicarbonate soda
- 1 tsp of xantham
- 1 tsp of cinnamon
- 1/2 tsp of Himalayan salt
- 200g of pre-roasted sweet potato mash (see *)
- 260ml of dairy free milk
- 100ml of sunflower oil
- 2 organic eggs
- 80g of coconut palm sugar
- Sesame seeds
- Flaked almonds
- Any nuts
- Pre-heat oven to 180 degrees.
- Weigh out all the dry ingredients into a bowl and mix together.
- Mash the pre-roasted sweet potato with the dairy free milk so it has no lumps you can put into a food processor or blender to do this. Add the sunflower oil and beat the eggs in. Add the coconut palm sugar to the mixture.
- Add the dry mixture into the wet until completely combined.
- Scoop 2-3 heaped tbsp of the mixture into your muffin cases. Make sure they fill up to the top. Repeat until all mixture is finished.
- Sprinkle your nuts over the top and put into the pre-heated oven for 20-25 minutes. Check by making sure a skewer or knife comes out clean.
- Leave to cool on a wire rack and enjoy with a cup of tea
* To make the pre-roasted sweet potato (approx. 350g raw) pre-heat oven to 180 deg and put a whole sweet potato onto a baking tray and in the oven for 50 minutes or until when you put a knife into it, its completely soft. Leave to cool and peel the skin off. This is then your mash to use for the recipe.
Recipe courtesy of Natasha Corrett at Honestly Healthy