I like to try and create recipes with limited sugar, especially as some of what I create goes into the lunch boxes with me kids. I also have had requests due to allergies etc, so I am experimenting more to get some gluten free, dairy free, egg free etc recipes up on the blog for you. I will be adding these into my online index to make them easier for you to find.
I hope this recipe won’t disappoint you. These muffins are moist and delicious. My kids had one each with some fruit as soon as they got in from school and my son (the usual fussy one), said “mum, these are yummy” as soon as he bit into his. I don’t know about anyone else’s children, but no matter how big a lunch I pack them, they always come home like they have never been fed lol. I expect it is all that learning and absorption of information, it makes them hungry.
Cinnamon Sweet Potato and Oatmeal Muffins
- 1 cup of oats
- 1 cup of cooked mashed sweet potato let it cool before using in this recipe, I just cook a sweet potato in the microwave for this
- ½ tsp of cinnamon
- 12 dates pits removed
- ¼ cup of water
- 1 tablespoon of coconut oil melted
- 1 tablespoon of maple syrup optional
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- ½ tsp of baking soda
- 3 eggs
- Preheat oven to 180c or 350f (gas mark 4)
- Place oats in a food processor and do a couple of pulses of the blade.
- Add these to a bowl with the sweet potato, cinnamon, baking powder and soda and mix to combine.
- Add the dates and ¼ cup of water to a mini food processor and blend till you have a smooth paste.
- Add this to a bowl with the coconut oil, maple syrup, eggs, and vanilla extract, whisk to combine.
- Add this to the oat/sweet potato mixture and stir to combine.
- Spoon the mixture evenly into 12 muffin cases and bake in the oven for approx 30 mins. Until golden on top and a skewer entered into the centre comes out clean.
- Serve with fruit.
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
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