Breakfast, Quick Bites, Snacks & Drinks, SweetsGeorgia Salamat

Spiced Date and Sweet Potato Muffins

Breakfast, Quick Bites, Snacks & Drinks, SweetsGeorgia Salamat
Spiced Date and Sweet Potato Muffins

The Dish

 

Spiced Date and Sweet Potato Muffins

Best for: Snack, Breakfast, Dessert

Serves: 8

Prep time: 10 mins

Cook time: 22 mins

These muffins are potentially one of the nicest sweet things I’ve ever made. They are perfect for an on-the-go breakfast, snack or dessert.

They are super moist in the centre with a slightly crunchy exterior where the mixture has started to caramelise slightly, and then with the added crunch of the pecans - the texture is perfect.

muffin 1.JPG

The Recipe

Step 1

Prick your sweet potato with a fork and put it in the microwave for about 8-10 minutes until tender. If you don’t have a microwave bake it in the oven at 200 degrees for around half an hour - or again, until tender.

Step 2

Preheat the oven to fan 180 degrees.

Remove the flesh from the sweet potato and discard the skins. Mash the flesh with a fork into a smooth paste.

In a large bowl, mash the banana with a fork into a smooth paste and stir in the milk, melted coconut oil, maple syrup and sweet potato puree.

Step 3

Blitz the oats into a fine flour in a nutribullet/blender.

Chop the dates into pieces and stir into the mixture along with the spices, oat flour, egg, baking powder and salt.

If using nuts, mix them into mixture here.

Step 4

Grease a muffin try with a little coconut oil, add a good spoon of mixture, enough to fill each mold. Sprinkle a few oats on the top of each muffin, or a few chopped nuts.

Bake for 22 mins. The top should be lovely golden brown. Leave to cool in the tray for 5 minutes until cold enough to touch. Carefully remove the muffins from tray onto wire rack and leave to cool for 15-20 mins, as this gives them time to set as well. If you struggle to remove your muffins, use knife to release the edges of the muffins from the tray.

Step 5

Great to eat by themselves, or with dollop of vanilla yoghurt and drizzled with nut butter.

 

INGREDIENTS

  • 350g sweet potato

  • 100g oat flour (blitzed oats)

  • 1 banana (extra ripe)

  • 4 tbsp maple syrup

  • 1 egg

  • 8 dates

  • 2 tbsp coconut oil - melted

  • 2 tbsp coconut milk (can use any milk)

  • 2 tsp cinnamon

  • 1/2 tsp turmeric

  • Sprinkle of nutmeg

  • 2 tsp baking powder

  • Pinch of salt

  • optional: handful of nuts, pecans work well.