BAKING SUNDAY: Sweet Potato Muffins

Ingredients for 12 muffins

1 large sweet potato
95 grams almond flour
155 gram spelled flour
2 eggs
125 ml almond milk
2 teaspoons baking powder
60 grams of pecans
8 tbsp olive oil
8 tbsp agave syrup (or maple syrup)
a pinch of salt
optional: 1 teaspoon vanilla powder and vanilla sugar

muffin molds

Preparation

1. Preheat your oven to 200 degrees.
2. Peel the sweet potato, slice in small pieces and boil in a pan of water for 8 minutes.
3. Add the almondmilk and the oil in a bowl and mix together.
4. Add the bakingpowder (optional: the vanille powder or sugar), agave syrup, flour and salt into the bowl and mix together with a hand blender or a whisk.
5. Add the eggs.
6. Mash the sweet potato and chop the pecan nuts in pieces. Mix the mashed potato and chopped pecans through the batter.
7. Pour the batter into the muffin molds and bake them in the oven for approximately 30 minutes.

Tip: like most of our recipes, you can also freeze these muffins. Store them in a closed plastic sandwich bag in the freezer. If you want a sweet potato muffin for the next day, place the muffin in the fridge the night before.