Monday, April 29, 2013

Sweet Potato Banana Muffins

1 large sweet potato, cut into fourths 
1 banana
½ apple (I used braeburn)
Dry Ingredients
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon baking soda
2 chai tea bags (remove tea - throw away bag - duh) 
pinch of salt
⅓ cup pecans or almonds (pecans are a bit sweeter) - chopped or whole
⅓ cup almond flour

Wet Ingredients
⅓ cup coconut oil, melted
3 eggs
4 tablespoons dark maple syrup 
1½ teaspoon vanilla extract

Put sweet potato in the oven at 425 degrees.  Cook until it is super soft.  This will vary depending on the size of the sweet potato but it took me about 35 minutes.  Check it every 5 minutes starting at about 25 minutes.  
Once super soft, let cool and remove the skin.  These muffins gave me a chance to play with my food processor - yeah!  Put the sweet potato, apple, and banana in the processor and puree.  Once smooth, add all the dry ingredients. I used whole pecans but I have an industrial strength food processor (yeah!!!) - so it only took me a couple of minutes to get the whole thing to a smooth consistency. 

Then I added in all of the wet ingredients and pureed again.  (Man... this food processor is seriously AMAZING - new favorite kitchen gadget - sorry KitchenAid.)

Reduce the oven temp to 375. 

I put cupcake wrappers into the muffin tin and filled them up. (I used leftover 'Celebrate' wrappers from a bridal shower a few years ago - turns out I love ridiculous cupcake wrappers - I have WAY too many in my cupboard.)  Because these don't have a whole lot of flour or anything to rise - you can fill them up pretty darn full.  

Bake for 25 minutes - or until your knife comes out clean.  

Unlike most bready things that you want to eat while still warm - let these cool completely first.  They crumble when they are warm and the flavor isn't very good.  When they are cool, however - they are delicious!!  It was a delicious treat with my bacon and eggs this morning.  A little bit sweet - I would maybe use slightly less maple syrup next time.  Overall, a perfect way to cap off breakfast.  

Yummms.  Make these.  It's a good idea. 

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