The most succulent muffins you may ever eat! Sweet potato muffins with a cinnamon spiced brown sugar glaze, so delicious and egg free!
These are hands down the best muffins I have ever made. Yeah I said it. I am crazy about these muffins and have made them twice in 2 days, casually going to make these tomorrow as well. I really am.
They are soooooo
- Egg free
- Insanely delicious
This recipe came out as a accident, I was meant to add egg into the mixture as I do with most muffins I make. But after mixing the dry mixture, I had no eggs. I even mashed the sweet potato at this point, (Yeah, I know check you have all the ingredients before baking!)
So I just carried on and made the batter without any eggs and hoped for the best.
Well folks, that’s what I got – The Best. Epic. Yummy. Perfect. Faultless sweet potato muffins.
Top off an amazing muffin with a crumb top and a delectable glaze? Uh yeah.
The easiest and healthiest crumble like ever:
The easiest glaze like ever:
Voila. Simple as that.
You have to try these guys. My kids scoffed these down so damn quick. They had one without the glaze as a morning snack and with the glaze as a cheeky after dinner desert.
Sweet Potato Cinnamon Muffin
- 1 cup oat flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sweet potato usually 1 large or 1 a half medium sweet potato
- 3/4 cup milk
- 1 tablepoon yogurt Greek or plain
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup light brown unrefined muscovado sugar
- 1 1/2 tablespoon milk
- 1/4 cup light brown muscovado sugar
- 1 1/2 tablespoon honey
- 1/2 cup ground/finally crushed almonds
Peel and cut up sweet potato in to very small chunks and boil for 10 mins in a saucepan on a high heat. While waiting for potato to boil, start the glaze and crumble!
Make glaze: Mix milk and sugar mix together. Pop into fridge until muffins are out of oven.
Make crumble: Mix 1 tablespoon and a half of honey into the ground almonds or finally crushed almonds (or even your favourite nut). Mix until its becomes a crumbly texture.
Once the sweet potato is very soft (you can easily cut in half with a fork) then mash it with a potato masher until very smooth. Set aside.
Mix all the dry ingredients together in one bowl.
In another bowl add the mashed sweet potato and all the wet ingredients together and mix. Pour the wet ingredients into the dry mixture and gently fold until all mixed.
Pour batter mixture into muffin tray and then sprinkle the crumble on top. Bake in oven for 23 mins at 180*C. Let it muffins cool down for 10 mins before eating as it continues baking.
When cooled down, top with glaze and sprinkle of oats. Enjoy and try and stop your self from eating two straight away!!