I came across this recipe for sweet potato muffins in the fascinating How to Eat Better by James Wong. All about how to store and cook fruit and veg to get maximum nutrients from them.
The original recipe is for doughnuts but I don’t have a doughnut pan so turned them into muffins. I also changed a few of the ingredients.
These are fab for picnics, garden playdates or even after school snacks.
With no added fat, and very little sugar they are super healthy. Sweet potatoes are packed with fibre, and vitamins and slow release starch so they make these very satisfying.
They are quick to make but you’ll need to plan ahead and cook the sweet potato in advance.
Makes 12 muffins
Ingredients
- Olive oil for greasing
- 150g wholemeal flour
- 1tsp baking powder
- 1 tsp mixed spice
- 1/2 tsp salt
- 50g dark brown soft sugar
- 1tsp vanilla extract
- 1 egg
- 1 banana
- 420g cooked and cooled sweet potato
- 50g Walnuts, chopped
To decorate
- 50g chocolate chips
- Chopped nuts/flaked almonds/dessicated coconut (whatever you have to hand!)
Method
- Preheat the oven to gas mark 4/180C
- Grease a muffin tray.
- Whisk the flour, baking powder, mixed spice, salt and sugar in a large bowl.
- Mix the vanilla extract, egg, banana and sweet potato in a food processor till smooth.
- Fold the wet ingredients into the dry till they are just mixed.
- Fold in the walnuts.
- Spoon the mixture into the prepared muffin tray.
- Bake for 30 minutes until risen and golden.
- Leave to cool slightly then take out to fully cool on a wire rack
- Melt the chocolate to decorate and add toppings of your choice.
