Mini Sweet Potato Muffins
Author: Adapted from Sprouted Kitchen.com
Makes two dozen mini muffins
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/07/29/mini-sweet-potato-muffins/