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 –
- 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
- Preheat oven to 180 degs
- Oil a 12 hole muffin tray
- Combine the sweet potato flesh with the olive oil, coconut milk, honey and EGGS.
- In a separate bowl mix together the dry ingredients
- Add the dry ingredients to the sweet potato mix and mix well to combine
- Pour the batter into the muffin tray
- Cook for about 30 to 35 mins until done.
Yum Yum – Enjoy.
For a variation add chopped walnuts or raisins.
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!