These baby muffins made with sweet potato, spelt and unrefined sugars are the answer for a sweet healthy snack. Lots of fiber, a good amount of antioxidants, vitamins and the good carbohydrates that release slowly to give you steady energy. The crunchy and spicy topping is my favourite part.
Omit the chocolate chips to reduce the amount of sugar even more, and if you want to make them even more special do as my kids who love to spread almond butter on top.
1 1/4 cups white spelt flour ( AP flour works fine too)
1/2 cup almond flour (meal)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup brown granulated sugar
1/4 cup light brown sugar, packed
1/2 cup milk of your choice
1/2 cup coconut oil, melted
1/2 teaspoon pure vanilla extract
1 1/3 cups pureed sweet potato ( a large sweet potato)
1/2 cup chopped or walnuts
1/2 cup chocolate chips
For the topping:
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 180C and line a 12-cup muffin tin with muffin liners.
In a medium bowl, combine flour, almond flour, 1/4 cup of granulated sugar, 3/4 teaspoon of cinnamon, ground nutmeg, baking powder, and salt. Stir or whisk to blend thoroughly; set aside.
In a large mixing bowl, whisk the eggs, brown sugar, milk, coconut oil, and vanilla extract. Add the sweet potato puree and whisk until well blended.
With a spatula, stir the flour mixture into the sweet potato batter just until the dry mixture is moistened. The batter will be a bit lumpy.
Fold in the nuts and chocolate , if using.
Fill muffin cups to 3/4 of their capacity.
Combine the 2 tablespoons of granulated sugar with 1/2 teaspoon of cinnamon.
Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over the top of each muffin.
Bake the sweet potato muffins for 20 to 26 minutes, or until a toothpick comes out. clean when inserted into the centre of a muffin.