SWEET POTATO MUFFINS [VIDEO]
These are amazing! I love to eat them as a breakfast or / and as a snack. They are amazing!
Servings: 12 muffins - Prep Time: 30 mins - Cooking Time: 20 mins
4 small/medium or 2 big sweet potatoes, boiled or steamed
1 carrot, grated
6 tbsp porridge oats
70 grams of walnuts
1 flax/chia egg
6 tbsp grapeseed oil
240 grams backwheat flour
1 tsp bicarbonated soda
1 tbsp honey
1 tsp cinnamon
1 tsp nutmeg
coconut oil for oiling the tin
1 tbsp flax seeds
1 tbsp chia seeds
6 tbsp water
Pre-heat your oven to 180 degrees Celcius.
In a glass mix all the flax / chia egg ingredients and leave to set for at least 20mins. They will form a jell like consistency which is a great egg replacement.
Mashed the sweet potatoes using a potato masher in a bowl.
Then add the rest of the ingredients, including flax/chia egg and mix them really well.
Oil your muffin tin with coconut oil.
Fill the muffin tins with the dough and place in the oven.
Cook for 20 mins at 180 degrees Celcius.