Some days are reserved for cooking adventures in disguise. I wonder if there’s a lovely french phrase for this type of cooking? Here’s a tasty snack that even the über healthy Dr. Mark Burhenne at Ask The Dentist can get behind. This recipe for a sweet potato & banana muffin naturally sweetened with real maple syrup was adapted from a Sprouted Kitchen recipe. Sara Forte created it for her one-year-old son, and it will delight even the most suspecting grown-up.
Above Botanical: The Wooden Rose or Deodar Cedar Cone.
Mini Sweet Potato Muffins
Makes two dozen mini muffins
Author: Adapted from Sprouted Kitchen.com
- 2 extra ripe bananas
- 2 eggs
- flesh of one steamed or roasted sweet potato (2/3 cup)
- 2 pinches of salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 6 TBSP pure maple syrup
- 7 TBSP extra virgin olive oil
- 1 cup whole wheat flour
- ⅔ cup almond meal flour
- 1½ tsp baking soda
- Preheat the oven to 350° F. In a large mixing bowl, mash up the banana with the back of a fork. I find an old hand-held potato masher is highly effective. Add the eggs and whisk well to mix. Add the sweet potato flesh, salt, cinnamon, vanilla, maple syrup and olive oil. Whisk well to blend. Add the whole wheat flour, almond meal flour, and baking soda. Mix gently until just combined. Do not overmix.
- Grease a mini muffin tin with coconut or canola oil spray or butter. Fill each well to a generous ¾ full. Bake for 16-18 minutes or until a skewer comes out clean. Gently wiggle each one free with your fingertips to let them cool on a wire rack.
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