Sweet potato muffins

If you want to have a muffin, but you are looking for a healthier alternative, then these sweet potato muffins are for you. They’re not too sweet, are nice and fluffy and easy to make. If you like, you can also add some dark chocolate chunks to make them even more indulgent. They are a great on-the-go breakfast.

Makes 12

Ingredients

2 sweet potatoes (about 350 g) – peeled and chopped into small cubes

250 g spelt or buckwheat flour

1 tsp bicarbonate of soda

2 tsps baking powder

200 g ground almonds

5 tbsps honey

300 ml milk of your choice

3 tbsps sunflower oil

1 tsp ground cinnamon

Pinch of salt

Optional: 100 g dark Chocolate chunks

Preparation

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Line a 12-hole muffin tray with muffin cases or put them on a normal baking tray (where possible, avoid using non-stick cookware).
3. Place the sweet potato chunks on a lightly greased baking tray and cook in the oven for 30-35 minutes until soft. Check with a fork if they are ready to be taken out. Once soft, remove from the oven and leave to one side to cool.
4. Once the sweet potato has cooled, place it in a food processor.
5. Mix the flour with the baking soda and baking powder in a bowl and then add to the food processor with all the remaining ingredients. Mix until you have an even mixture. Add dark chocolate chunks if you want.
6. Divide the mixture evenly among the muffin cases, and bake in the oven for 25-30 minutes, until well-risen and cooked through. Use a toothpick to test if the muffins are ready – stick a toothpick into the middle of the muffin, and if it comes out clean, the muffin is done.
7. Take out of the oven and let them cool down.

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