Sweet Potato & Apple Muffins
An easy and sinless treat perfect for the long week ahead! This nutty and fruity combination gives a nice airy and moist muffin! The arrowroot helps lift the density of the nuts so I would make sure not to leave it out, its available in most health stores, some larger supermarkets and Asian market at a very affordable price. It is pretty much an all in one mix once the nuts are pulsed, but don’t forget to have your sweet potato cooked- I usually will make a big batch of roasted sweet potato for adding to salads, pancake mixes and so on during the week! These muffins will last for 7 days in an airtight container in a cool room. ✓ PALEO ✓ GLUTEN FREE✓ DAIRY FREE
Serves 10 large muffins or 20 mini muffins
Cooks in Minutes
- 500g mixed nuts- almonds, brazil nuts, hazelnuts and walnuts- I got this mix in tesco!
- 250g (1 very large) roasted sweet potato
- 3 tbsp arrowroot powder
- 4 eggs
- 2 small green apples peeled, 1-grated finely and 1 chopped into .5cm cubes.
- 3 tbsp Honey
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Start by dry roasting the sweet potato, cut in quarters and place on a baking tray for 40 minutes at 200°C until tender and browned along the outside, remove form the oven, lift off the skin and let cool to one side.
- Preheat oven to 180°C
- Pulse the nuts using a food processor into a fine meal like picture.
- Spoon in the baking powder and arrowroot and pulse for a further 10 seconds to combine.
- Place in the eggs, honey and sweet potato (mashed) setting the food processor to a moderate speed to mix into a smooth thick batter, with no traces of sweet potato.
- Stir in the apple, distributing evenly.
- Spoon the mix into lined bun cases- 2 tbsp for large muffins and 1 tbsp for mini.
- Drizzle with a little bit of honey and sprinkling of chopped/flaked nuts.
- Place in the oven for 32 minutes – large muffins and 20 minutes for mini muffins.