Sweet Potato & Pear Spiced Muffins

February 13 2019
« SCROLL PHOTOS LEFT TO RIGHT »

This week's new recipe are these sweet potato and pear spiced muffins. They are grain, dairy and refined sugar-free, and also super delicious! Almost like a cross between a carrot cake and banana cake. Yum! I made two batches of them this week and we've already eaten them all - well, mainly my husband Mike. ☺

You can enjoy the muffins as they are, or top with a dollop of thick coconut or greek yoghurt, some crushed walnuts, pure maple syrup and fresh oregano leaves.

Enjoy the recipe and please let me know if you have any questions.
 

 

 

 

Props I used in this post:
Ingredients Bowls: Mud + Bridget Bodenham + Marmoset Found + Lemons Ceramics
Pouring Jug: Bridget Bodenham

 

Sweet Potato & Pear Spiced Muffins  |  Gather & Feast

Ingredients

GF, PALEO, DF, RSF
1 hour
12

Ingredients

  • ⅓ cup extra virgin olive oil
  • ½ cup coconut sugar - or raw sugar or honey
  • 1 large egg
  • 1 tbs vanilla paste or extract
  • 1 tbs cinnamon
  • 270g raw sweet potato, grated
  • 1 large 250g pear, grated
  • 1 large banana, mashed
  • 1½ cups almond meal
  • ¾ cup light buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp flaked sea salt
  • ½ cup walnuts, roughly chopped - or pepitas or pecans
  • ¾ cup dates, roughly chopped - or ½ cup raisins
  • ½ cup thick cultured coconut yoghurt or thick greek yoghurt


Toppings (optional)

  • Thick coconut or greek yoghurt or labne
  • Dried pear or apple slices
  • Crushed walnuts
  • Pure maple syrup
  • Fresh oregano leaves and flowers

 

Method

  1. Preheat your oven to 180C / 355F.
  2. In a large mixing bowl whisk together the olive oil and coconut sugar until combined.
  3. Add the egg, vanilla, and cinnamon to the olive oil and sugar mixture, and whisk until smooth and thick.
  4. Add the grated sweet potato, pear, and mashed banana and stir to combine.
  5. Next, fold in the almond meal, buckwheat flour, baking powder, baking soda, sea salt, dates, and walnuts.
  6. Lastly, fold in the yoghurt.
  7. Place large patty pan cases into a 12 hole muffin pan.
  8. Divide the mixture evenly among the muffin pans.
  9. Bake at 180C / 355F for 30 minutes.
  10. Once cooked remove from the oven and set aside to cool.
  11. Store the muffins in an airtight container in the fridge.
  12. Enjoy them as they are or top with a dollop of thick coconut or greek yoghurt, some crushed walnuts, pure maple and fresh oregano leaves. Enjoy! x

Also on Gather & Feast

Banana & Vanilla Pops with Salted Dark Chocolate & Crushed Roasted Almonds

February 4 2016
Sweet banana, salty dark chocolate and earthy roasted almonds, the perfect combination for a frozen sweet treat!
Read more

A Christmas lunch isn’t complete without wearing those colourful crepe paper crowns found in Christmas bon bons.

Read more

Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding

May 10 2019
This comforting and delicious pudding is also vegan and uses only a few key ingredients to prepare.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

Read more

 

FREE Recipe eBook!

A collection of over 40 of my favourite recipes packaged together in one easy downloadable FREE eBook.