So, I mentioned before that snacks is an absolute essential in our house, especially now that the winter is starting to set in.
These Sweet Potato muffins are wonderfully moist and can easily pass for desert paired with this decadent toffee sauce drizzled over. And, of course, they are healthy enough to eat for breakfast! (or any other time if you please)
So, without any further delay, here’s the low-down on how to make them.
To make 24 muffins you will need:
4 small sweet potato’s, peeled, cooked and mashed
1 ripe banana, mashed
2 cups of rolled oats ground into flour
1/2 cup chopped walnuts
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3/4 cup honey (replace with sugar for a vegan option)
1/2 cup melted coconut oil
3 free range eggs (replace with 9 Tblsp aquafaba for a vegan option)
1 tsp vanilla
Pre-heat your oven to 180C / 350F and butter your muffin pans.
Blend your rolled oats to a fine flour in your blender, add cinnamon, salt and baking soda and mix through.
In a separate bowl, whisk the eggs and add the mashed sweet potato, mashed banana, honey, melted coconut oil and vanilla. Mix until well combined.
Add the wet ingredient to the dry ingredients and mix until everything is mixed through. Add the walnuts and give it a quick stir.
Spoon the batter into the buttered muffin pans and bake for approximately 20 minutes or until a toothpick comes out clean. Remove from oven and let cool on a cooling rack.