Maple cinnamon sweet potato muffins
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
If you like apple and cinnamon muffins, these are for you. The secret ingredient of sweet potato mimics the sweetness you’d get from the apple, and the maple syrup and cinnamon bring that reminiscent warm, comforting feeling.
Ingredients
Orange sweet potato (kumara)
150 g, peeled, cut into 2cm cubes
Egg(s)
2 medium
Vegetable oil
1½ tbs
Maple syrup
¼ cup(s), (65ml)
Almond meal
⅔ cup(s), (80g)
Baking powder
2 tsp
Ground cinnamon
1 tsp
99% fat-free, plain Greek yoghurt, unsweetened
150 g
Maple syrup
2 tsp
Pecans
15 g, toasted, chopped
Instructions
1
Preheat oven to 180°C. Line 8 holes of a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases or use the WW silicone muffin moulds.
2
Place sweet potato in a microwave-safe bowl with 1 tablespoon water. Cover and microwave on High (100%) for about 5 minutes or until tender. Mash with a fork until smooth. Cool.
3
Beat eggs, oil and syrup in a medium bowl with electric beaters until light and frothy. Fold in almonds, baking powder, cinnamon and sweet potato until smooth and combined. Spoon mixture evenly into paper cases in prepared tray. Bake for 15-20 minutes, until a skewer inserted into centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.
4
To make maple yoghurt topping, stir yoghurt and syrup in a small bowl until just combined. Spoon onto the cooled muffins. Sprinkle with chopped pecans.
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