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
- Soft
- Moist
- Healthy-ish
- Egg free
- Addictive
- 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
Ingredients
- 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
Glaze:
- 1 1/2 tablespoon milk
- 1/4 cup light brown muscovado sugar
Crumble:
- 1 1/2 tablespoon honey
- 1/2 cup ground/finally crushed almonds
Instructions
-
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!
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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.
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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.
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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.
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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.
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When cooled down, top with glaze and sprinkle of oats. Enjoy and try and stop your self from eating two straight away!!
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