The cold weather has rolled into New York quite suddenly which makes me feel like curling up on the sofa with a big mug of coffee, a good book and a warm muffin. My original plan when I set off to the shops was to get baking with pumpkin to celebrate the fall, but whilst perusing the aisles at Wholefoods I came across organic tinned pureed sweet potato. It would make my baking experience so easy so I scrapped the idea of cooking up a batch of pumpkin and opted for this instead. Sweet potatoes are packed full of antioxidant boosting goodness. They are high in vitamin A, B, C – providing anti-inflammatory properties, manganese, potassium and are high in fiber and low GI to keep your blood sugar stable and feeling fuller for longer.
These muffins are naturally sweet and super moist. I really liked the slight hint of ginger with the cinnamon spice. Delicious for mid-morning tea or as a healthy dessert. A great addition would be to top with some whipped coconut cream.
Ingredients (makes 12 muffins)
- 1 can pureed sweet potato
- 1 1/2 cups almond meal (or almond flour they are the same)
- 2 large eggs
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/4 tsp nutmeg
- 2 1/2 tbsp natural honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Preheat oven to 350 degrees F (180 degrees C). Mix ingredients together until smooth batter is formed then place in lined cupcake tins and bake in the oven for approximately 25 minutes or until golden on top.
Allow to cool slightly before serving. So easy…… So tasty….. And good for you!