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SWEET POTATO + CINNAMON MUFFIN RECIPE

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An egg-free, wholesome treat the whole family will love, by Hebs Sweetly

This recipe came out as a accident, I was meant to add egg into the mixture as I do with most muffins I make. But after mixing the dry mixture, I had no eggs. I had even mashed the sweet potato at this point...

So I just carried on and made the batter without any eggs and hoped for the best.

Well folks, that’s what I got – The Best: Epic. Yummy. Perfect. Faultless sweet potato muffins.

Ingredients:

Muffins:

  • 1 cup oat flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup sweet potato usually 1 large or 1 and a half medium sweet potatoes
  • 3/4 cup milk
  • 1 tablepoon yogurt Greek or plain
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup light brown unrefined muscovado sugar

Glaze:

  • 1 1/2 tablespoon milk
  • 1/4 cup light brown muscovado sugar

Crumble:

  • 1 1/2 tablespoon honey
  • 1/2 cup ground/finely crushed almonds

Method:

Peel and cut up sweet potato in to very small chunks and boil for 10 mins in a saucepan on a high heat. While waiting for potato to boil, start the glaze and crumble...

Make glaze: Mix milk and sugar mix together. Pop into fridge until muffins are out of oven. 

                                       

Make crumble: Mix 1 tablespoon and a half of honey into the ground almonds or finally crushed almonds (or even your favourite nut). Mix until it becomes a crumbly texture.

                                      

Once the sweet potato is very soft (ie, you can easily cut in half with a fork), mash it with a potato masher until very smooth. Set aside.

Mix all the dry ingredients together in one bowl. 

In another bowl add the mashed sweet potato and all the wet ingredients together and mix. Pour the wet ingredients into the dry mixture and gently fold until all mixed.

Pour batter mixture into muffin tray and then sprinkle the crumble on top. Bake in oven for 23 mins at 180*C. Let muffins cool down for 10 mins.

When cooled down, top with glaze and sprinkle of oats. Enjoy and try and stop yourself from eating the whole batch...

Read more about Hebaq and her healthier recipes on her blog here.

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