Sweet Potato and Oat Muffins

These Sweet Potato and Oat Muffins are bound to change your life forever! 1) They are absolutely delicious 2) They have no added sugar, all you are going to use is honey 3) You will be making your own flour with oats (yes! and it’s super easy) 4) They are actually a lot healthier than most muffins out there 5) They will impress your guests

This was actually the first time I made oat flour and was surprised at not only how easy it was to make (blending for 15 seconds) but also at how great the texture was compared to all-purpose flour. The great thing about these muffins is also that you can either make them basic (like the recipe) or you can add add ons like nuts or chocolate depending on how you’re feeling.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ingredients for 6 cupcakes:

• Sweet Potato - 150 g (1 cup)

• Coconut Oli - 55 g

• Eggs - 1

• Honey - 60 g

• Oats - 135 g

• Baking Powder - 1 Tbs

• Cinnamon - 1 Tbs

• Salt - a pinch

Optionals:

• Walnuts

• Hazelnuts

• Almonds / Almond Flakes

• Pecan Nuts

• Chocolate Chips

• Nutella

Preparation:

1. We start making these delicious muffins by roasting the sweet potato - roast it at 200°C (400°F) for around 40 minutes or until you can pinch it easily with a fork.

2. Remove the sweet potato from the fridge and let it rest.

3. We will now make our oat flour with our oats (this is super easy to do even though it sounds daunting). Just put your oats in a food processor and blend them for around 10/15 seconds until you get a flour substance. Put this aside.

4. Take your sweet potato, clean the skin off and mash it with a fork.

5. In a bowl add the egg, the mashed sweet potato, the coconut oil, the honey and blend until its all homogeneously combined.

6. In another bowl add the dry ingredients: the oat flour we just made, the baking powder, the cinnamon and a sprinkle of salt.

7. Take your dry ingredients and add them to your wet ingredients, mix everything well with the help of a wooden spoon.

8. You can now add in your extra toppings: walnuts, chocolate chips, pecan nuts, hazel nuts (really any kind of nuts), you can even go crazy and add some Nutella or peanut butter.

9. Scoop out 6 muffins into muffin holders and place them in the oven to bake for 25 minutes at 180°C (350°F). Check on them after 20 minutes to make sure they are not burning and pinch them with a toothpick before removing them (the toothpick needs to be dry).

10. Once they are ready remove them from the oven and leave them to rest - let them rest at least 15 minutes before eating them (yes this is the hardest part )