Sweet Potato Muffins

Name: Sweet Potato Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Deutsche Küche
Ingredients: 1 tbsp flaxseeds; 50 g rolled oats; 100 g oat flour; 50 g coconut blossom sugar; 1 tbsp shredded coconut; 2 tsp baking powder; 0.5 tsp baking soda; 1 tsp cinnamon; 150 g sweet potatoes; 3 ripe bananas; 20 ml oat drink; 8 muffin cups

8 servings

Buy all ingredients right below the recipe

Ingredients

1 tbsp flaxseeds
50 g rolled oats
100 g oat flour
50 g coconut blossom sugar
1 tbsp shredded coconut
2 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon
150 g sweet potatoes
3 ripe bananas
20 ml oat drink

Additionally

8 muffin cups

Preparation

1
Grind flaxseeds into flour in a blender, mix with 3 tbsp hot water and let swell for approx. 10-20 min. Stir occasionally. Preheat oven to 180 degrees Celsius top/bottom heat.
2
Mix oat flour, rolled oats, coconut blossom sugar, shredded coconut, baking powder, baking soda, and cinnamon in a bowl. Peel and finely grate the sweet potatoes. Puree bananas with oat drink.
3
Add grated sweet potatoes, banana mix, and flaxseeds to the dry ingredients and mix everything well. Fill the batter into 8 muffin cups.
4
Bake for approx. 30-35 minutes. If necessary, cover the muffins with aluminum foil for the last 10 min. to prevent them from getting too dark. Let cool and enjoy.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!