400g sweet potato, peeled and chopped into 2cm chunks
2 tbsp natural yoghurt
60ml melted coconut oil
1 tsp cinnamon
170g ground almonds
1 tbsp coconut flour
1½ tsp gluten-free baking powder
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Place the sweet potato chunks on a baking tray and coat with a little cooking spray or melted coconut oil.
- Bake for 20 minutes or until soft enough to mash. Allow to cool, then mash with a potato masher or whizz in a food processor.
- Line 10 holes of a standard-sized 12-hole muffin tray with papers.
- In a bowl, mix together 250g of sweet potato mash (you might have some left over), yoghurt, oil and eggs until well combined.
- In a separate bowl, combine the cinnamon, ground almonds, coconut flour and baking powder.
- Add the wet mixture into the dry one and combine thoroughly. Fold in the blueberries.
- Spoon the mixture into the lined holes and bake for 20–25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
- Cool in the tray for five minutes, then turn the muffins out onto a wire rack. Allow to cool completely.
Per serving: 197kcals, 15.6g fat (6g saturated), 10.6g carbs, 3.1g sugars, 6.1g protein, 3.5g fibre, 0.148g sodium
TOP TIP: Any leftover sweet potato mash is ideal baby food!