I make these muffins pretty much weekly. There is one minus about them though – they only last for about three days…we just love them. My three-year-old starts his day by going to the fridge and getting himself a muffin for an early breakfast (he’s an early bird…yawn). For me and my husband, this is super convenient, so we won’t have to think about what to make for breakfast before morning coffee (they also go great with coffee btw). I make them, so we can put them in his lunchbox for a mid-morning or an afternoon snack along with some cheese, fruit and nuts.
These are my go-to muffins because they are healthy, nutritious and delicious. They are high in fibre and contain only natural sugars from the fruit, veggies and flour, aside from the little bit of coconut sugar, that I like to use.
As you might know, sweet potatoes, aka. batata, are good for you because of their high β-carotene and phenolic levels, which give an indication of their antioxidant activities. Antioxidants have the ability to weaken or stop harming oxidation activities in the body. For more information on antioxidants, I’ve written a more in debt and nerdy post about the topic here.
Enjoy!
Right: The dry ingredients
It's important that the sweet potatoes get a chance to cool down before using, or your eggs will lump.
If you own a food processor and want to use it; instead of mashing and mixing the wet ingredients, put them in your food processor and mix everything together.
Ingredients
Instructions
Notes