Sweet Potato Oat and Linseed Muffins
Ingredients
- 200 g Flax Farm Linseed Porridge or Muesli
- 175 g Dried fruit, dates, raisins etc or mixed If using a fruity porridge or muesli leave out dried fruit but increase first ingredient to 375g
- 200 g Cooked, peeled sweet potato
- 2 tsp baking powder
- 75 g Nut or seed butter Use a seed butter when making them for school lunch-boxes
- 225 ml Milk, alternative milk or water
- 2 Tbs honey, maple syrup, yacon syrup or alternative optional, can be replaced with stevia and two TBS water
Instructions
- Cook the sweet potato. I cook them in the microwave 5-7 minutes until soft. Peel and roughly mash.
- Weigh all the ingredients into a bowl, dry ingredients first, finish with liquid and combine with a spoon or in a mixer.
- Spoon mix into lined muffin tin, makes about 8 depending on size.
- Bake for 25-30 minutes at 180oC
- Allow to cool but delicious when still warm. Store in fridge for up to five days.
Notes
If using fruity porridge or muesli leave out the second ingredient, dried fruit, but increase the first ingredient, Flax Farm Linseed Porridge or Muesli to 375g