These sweet potato muffins are super delicious and melt in the mouth.
The perfect breakfast, the perfect snack, the perfect pudding. Our supercharged paleo muffins are ideal on-the-go and you can easily batch make them in preparation to keep you energised for the week ahead.
Gluten-free, suitable for vegetarians and paleo, these muffins will kickstart your day and ensure you maximise your energy.
This recipe came about when I was training for 100+ mile cycle sportive’s last summer. The regular pure sugar glucose gels made me feel rubbish so I was hunting for something I could put in my back pocket. These little beauties contained all the fuel I needed and cut into pieces these sat in my back pocket in mouthful sizes just for when I needed the power boost and refuel. With anything between 4-7 hours nonstop cycling I needed real food, real fuel and real nutrients.
But, sweet potato I hear you cry! Surely not! Yes. It has a base of sweet potato and I ask you to remain open minded. Sweet potatoes are great. Sweet potatoes contain plenty of vitamins and minerals including, iron, calcium, selenium as well as most of our B vitamin requirements, an abundance of vitamin C with the added addition of beta-carotene (which is converted to Vitamin A in the body). As if that wasn’t enough its also a much lower GI than white potato.
When blended in to this recipe the sweet potato creates a sweet and moist dough which caramelises beautifully when baked.
Ingredients (makes 9):
- 3 Eggs
- 120g Mashed Sweet Potato
- 75g Shredded Carrot
- 75g Grated Apple
- 75g Shredded Coconut
- 75g Raisins
- 75g Mixed Seeds
- 120g Almond Flour
- Squeeze of Maple Syrup or Honey
- 3 tsp. Cinnamon
- 1 tsp. Ground Ginger
- 1 tsp. Nutmeg
- 2 tsp. Kineta Premium Cooking Matcha
- ½ tsp. Himalyan Rock Salt
- 1tsp. Baking Powder
- Dash of almond milk if needed
- Preheat the oven to 180oC
- Add all ingredients into a mixing bowl (remembering to sift in the flour) and mix together thoroughly.
- Add 9 paper cases to a muffin tin and lightly grease with a little coconut butter.
- Divide the muffin batter between the paper cases.
- Bake for around 30 minutes. If your batter is quite wet this might take a little longer. Make sure the muffins are cooked through by inserting a knife into the centre of the muffin and ensuring it comes out clean.
- Take out the muffins from the oven and let them cool on a baking rack.
- Dust with matcha.
- Eat Up!
There you have it, a nice, easy but very nutritious recipe to liven up your breakfast, workouts and snack times. We absolutely love these and often eat them in the office with a freshly whisked matcha green tea. For more energising, healthy recipes check out the rest of the recipe section on our blog.
Switch up the recipe: This recipe is so flexible. If you wanted to use other ingredients like dried blueberries, apricots, cranberries, mixed seeds, chopped cashews or chia seeds then simply switch out the fruit or nut with your choice of ingredients. Simple, delicious and wholesome! We hope you enjoy.