Ingredients
⅔ cup mashed sweet potato (to make sweet potato mash, just roast one sweet potato, skin on, in a 180C oven for an hour, or until squishy to touch. Let cool and scoop out the orange flesh)
Zest of 1 orange
½ cup unsalted nut butter of choice
3 free range eggs
2 tablespoon honey
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 tbsp turmeric
1 tbsp ginger
⅓ cup green banana flour
⅓ cup cassava flour
½ teaspoon of baking powder
Instructions
- Preheat oven to 180C. Line a muffin pan.
- In a mixing bowl, stir together all wet ingredients until very smooth.
- In another mixing bowl, stir together all dry ingredients until well combined.
- Add dry ingredients into wet, mixing until no clumps remain.
- Spoon into muffin tin of choice. These won’t rise a ton, so really mound the batter on to get that gorgeous muffin top.
- Bake for 15 – 20 minutes for mini muffins or 30 – 45 minutes for larger ones, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Store in an airtight container in the fridge. Makes 30 mini muffins.
