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Healthy sweet potato muffins

If you want to change your diet but don’t want to give up snacks and treats do try this recipe! These healthy sweet potato muffins are really easy to make, have little sugar and can be dairy-free and/or gluten-free if you use the appropriate substitutions. They are truly delicious and keep well in a cake tin!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: South American
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of whole-wheat flour or gluten-free mixed flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 egg beaten
  • ½ cup unrefined muscovado sugar
  • ¼ cup applesauce unsweetened
  • ¼ cup buttermilk or oaty cream
  • ½ cup of cooked mashed sweet potatoes
  • ½ cup oil cold pressed
  • ½ cup raisins

Method
 

  1. Preheat the oven to 180°C and line a muffin tin with paper cases or put some silicon muffin moulds on a baking sheet.
  2. Peel, dice and cook a large sweet potato until tender. Rinse, drain and mash with a fork and measure out half a cupful.
  3. In a large bowl, mix the dry ingredients together. In another bowl mix the eggs, oil, applesauce and buttermilk then add the sweet potato mash.
  4. Combine the two mixtures.
  5. Spoon the batter into the muffin cases or silicon forms.
  6. Bake for about 20-25 minutes until golden brown.
  7. Transfer the muffins to a wire rack to cool.