Sweet Potato Muffins

I found this recipe on Sophie Bertrand of Sophie's Healthy Kitchen's Instagram page. 
I made this a few weeks ago in a loaf tin so it was similar to banana bread. However, I prefer a muffin because then it it easy for me to just pop in my bag as a treat on the go! 

These muffins are Gluten Free, Dairy Free and Soy Free. They do contain cashew butter but if you are allergic to nuts then simply swap it for tahini or a nut free peanut butter spread. 

Sweet potatoes are very versatile ingredients and I love baking with them as they add a lot of moisture to a cake and they also give it an extra depth of flavour which makes it stand apart from normal cakes. I also find that you need to include less sugar in your recipe as they add a hint of sweetness to them! 




They have a denser texture than normal cakes but they still keep the sweetness and feel of a cake. These are also a good way to get some more vegetables into fussy kids and picky adults! 

I love this recipe, as it is super easy to make, I've found that its a firm favourite among my friends! 

To make these even better, try melting some chocolate on top and drizzle on when the cakes are cooked. 

Or my favourite way to eat them is to cut them up and spread homemade jam on top! (Kind of like a scone really!) 




Ingredients: 

  • 1 Medium Roasted Sweet Potato 
  • 1 Medium Ripe Banana 
  • 1 Tsp Cinnamon 
  • 2 Tbsp Honey (Or Maple Syrup) 
  • 1 Tsp Baking Powder 
  • Half Tsp Vanilla Extract
  • 2 Tbsp Cashew Butter 
  • 65 Grams Coconut Flour 
  • 3 Medium Eggs
  1. Mash together the banana and sweet potato in a bowl. 
  2. Crack in the eggs, cashew butter, vanilla and honey. Mix until combined. 
  3. Sieve in the flour, baking powder and cinnamon, and mix until it becomes a smooth but wet batter. 
  4. Spoon 1 or 2 tablespoons of the mixture into muffin cases and cook in the oven for approximately 25 minutes (Use a knife to check if they're cooked through - it should come out clean). 
  5. Melt some chocolate and drizzle over the top. Or alternatively, spread jam on top. 


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