Monday, 8 October 2012

Banana, sweet potato and walnut muffins

As I am doing a 30 day sugar free challenge I wanted to make some cakes that were completely sugar/honey/syrup/sweetener free. I came up with the idea of using sweet potato and banana to create the sweetness, and cinnamon and all spice to add some flavour. The texture was quite spongy but they tasted nice and made ideal nutritious afternoon snacks. They would also make a great on the go breakfast, I made mine quite small as my silicone cases are smallish, but you could make them more like a muffin size if you were using them as a  meal on the run.

You will need:

30g coconut flour (tiana do a good one)
30g butter or coconut oil melted

2 tablespoons coconut milk
3 medium eggs beaten

1 teaspoon vanilla essence
1 teaspoon gluten free baking powder

3 tablespoons cooked, mashed sweet potato

1 small banana, mashed
1 teaspoon mixed spice

1 teaspoon cinnamon

1 small (or half a large) carrot, grated

25g walnuts

¼ teaspoon salt
Pre-heat the oven to 200 degrees (180 for fan oven)
Blend together the eggs, coconut oil/butter, coconut milk, vanilla essence, sweet potato, banana, walnuts, grated carrot and salt
Combine baking powder, cinnamon and mixed spice with the coconut flour and whisk into the batter until there are no more lumps
Pour batter into greased muffin tin or muffin cases (silicone are good)
Bake for 15 minutes

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