Healthy Apple & Sweet Potato Breakfast Muffins
Forget those unhealthy sugar and fat filled store bought muffins, these are just as delicious, will keep you full until lunch time and they are actually good for you!
Makes 12 muffins
1 cup apple, grated
1 cup sweet potato, grated
2 tsp cinnamon
1 cup oats
1 cup almond meal
½ cup buckwheat flour or ½ cup almond meal
1 tsp baking soda
2 tbsp lemon juice (this activates the baking soda)
1 tsp vanilla essence
4 eggs, whisked
Sweetener of choice (optional, I found the apple made it sweet enough)
Preheat the oven to 200°C.
Put the sweet potato and apple into a bowl. Using your hands, squeeze as much liquid out of the apple as possible into the bowl. This will make sure the sweetness from the apple will spread evenly through the mixture. Add in the cinnamon, oats, almond meal, buckwheat flour, baking soda, lemon juice, vanilla essence and sweetener (if you are using any) and stir with a wooden spoon until well combined. Gradually stir in the eggs until the mixture is evenly combined.
Place large spoonfuls of the mixture into greased or lined muffin tins until all the mixture is used up. Pop them in the oven for around 25 minutes or until they are golden on top and a fork comes out clean.
Once removed from the oven leave to cool on a cooling rack for about 30 mins then serve or store in the fridge for up to 4 days.