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Maple cinnamon sweet potato muffins

Maple cinnamon sweet potato muffins

6
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Moderate
If you like apple and cinnamon muffins, these are for you. The secret ingredient of sweet potato mimics the sweetness you’d get from the apple, and the maple syrup and cinnamon bring that reminiscent warm, comforting feeling.

Ingredients

Orange sweet potato (kumara)

150 g, peeled, cut into 2cm cubes

Egg(s)

2 medium

Vegetable oil

1½ tbs

Maple syrup

¼ cup(s), (65ml)

Almond meal

⅔ cup(s), (80g)

Baking powder

2 tsp

Ground cinnamon

1 tsp

99% fat-free, plain Greek yoghurt, unsweetened

150 g

Maple syrup

2 tsp

Pecans

15 g, toasted, chopped

Instructions

  1. Preheat oven to 180°C. Line 8 holes of a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases or use the WW silicone muffin moulds.
  2. Place sweet potato in a microwave-safe bowl with 1 tablespoon water. Cover and microwave on High (100%) for about 5 minutes or until tender. Mash with a fork until smooth. Cool.
  3. Beat eggs, oil and syrup in a medium bowl with electric beaters until light and frothy. Fold in almonds, baking powder, cinnamon and sweet potato until smooth and combined. Spoon mixture evenly into paper cases in prepared tray. Bake for 15-20 minutes, until a skewer inserted into centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.
  4. To make maple yoghurt topping, stir yoghurt and syrup in a small bowl until just combined. Spoon onto the cooled muffins. Sprinkle with chopped pecans.

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