Sweet potato and blueberry muffins

0
1685

Makes 10


400g sweet potato, peeled and chopped into 2cm chunks
Cooking spray
2 tbsp natural yoghurt
60ml melted coconut oil
3 eggs
1 tsp cinnamon
170g ground almonds
1 tbsp coconut flour
1½ tsp gluten-free baking powder
50g blueberries


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Place the sweet potato chunks on a baking tray and coat with a little cooking spray or melted coconut oil.
  3. 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.
  4. Line 10 holes of a standard-sized 12-hole muffin tray with papers.
  5. In a bowl, mix together 250g of sweet potato mash (you might have some left over), yoghurt, oil and eggs until well combined.
  6. In a separate bowl, combine the cinnamon, ground almonds, coconut flour and baking powder.
  7. Add the wet mixture into the dry one and combine thoroughly. Fold in the blueberries.
  8. 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.
  9. 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!