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Sweet Potato Muffins


JLR - February 1, 2017 - 0 comments

 

No Flour, no sugar and no milk makes this recipe a winner!

I learnt a very valuable lesson when making these for the first time. Never bake when you are in a rush, it is a recipe (haha) for a disaster.

I recently made these muffins for a group of ladies at the Feminine Manoeuvre talk and had a few pressing time constraints. They tasted alright but looked very flat and dense. I am not sure whether the ladies enjoyed them or not as every-one was polite enough not to say anything. Afterwards when I got home and opened my fridge, I wondered why I had so many eggs. Yip, you guessed, I forgot to add the eggs.

Here goes –

Ingredients

  • 1 cup of sweet potato. Bake it in the oven and scoop out the flesh once cooled.
  • 3 eggs lightly beaten
  • ¾ cup coconut milk
  • 2 tbsp olive oil
  • ½ cup honey
  • 1 cup brown rice flour
    ¼ cup coconut flour
  • 1 tbsp baking powder
  • ½ tsp Himalayan pink salt
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg

Method

  1. Preheat oven to 180 degs
  2. Oil a 12 hole muffin tray
  3. Combine the sweet potato flesh with the olive oil, coconut milk, honey and EGGS.
  4. In a separate bowl mix together the dry ingredients
  5. Add the dry ingredients to the sweet potato mix and mix well to combine
  6. Pour the batter into the muffin tray
  7. Cook for about 30 to 35 mins until done.

Yum Yum – Enjoy.

For a variation add chopped walnuts or raisins.

Health tip

Sweet Potato – An excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.

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Happy cooking. Happy eating!