Sweet potato muffins
Makes 12
Easy
Prep:
Cook:
plus cooling
Make a great on-the-go snack with these easy sweet potato muffins. Serve with a dollop of natural yogurt to make them even more gut-friendly
Skip to ingredients
Units:
- oilor butter for the tin (if using a mini loaf tin)
- 240g sweet potatopeeled, cooked, cooled and mashed
- 1 ripe banana(roughly 100g peeled weight), mashed
- 2 eggs
- 100g natural yogurt
- 50ml maple syrup
- 210g oat flour(or whizz the same amount of oats in a food processor until fine)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tbsp chia seeds
- 70g dark chocolate chips
For the toppings
Nutrition: Per serving (12)
- kcal287
- fat14g
- saturates4g
- carbs28g
- sugars13g
- fibre3g
- protein10g
- salt0.35g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases (alternatively, oil or butter a 12-hole mini loaf tin). In a large bowl whisk together the sweet potato, banana, eggs, yogurt and maple syrup. Gently stir in the flour, baking powder, cinnamon, chia seeds and chocolate chips.
step 2
Divide the batter between the prepared muffin cases or loaf tin. Scatter over half the almonds and bake for 15-18 mins, until risen and golden, and a cocktail stick inserted into the centre comes out clean. Leave to cool completely in the tin.
step 3
Serve with the yogurt on the side and a sprinkling of the remaining flaked almonds. Will keep for three days in an airtight container. Freeze in an airtight container for up to one month. Defrost at room temperature to serve.
