Sweet Potato & Pear Spiced Muffins

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