Step 1: Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Step 2: First, cook the sweet potatoes in a microwave until soft, turning every few minutes – this will take approx 9 minutes. When cooked, cut them in half, and set aside to cool.
Step 3: Meanwhile, combine the wholemeal flour, Baking Powder, light brown sugar, spices, and a pinch of salt in a large bowl. Mix well.
Step 4: When the sweet potatoes are cool enough to handle, scoop out the flesh, and add it to a separate bowl. Mash thoroughly, and add the melted coconut oil, egg, Greek yogurt, and Madagascan Vanilla Extract. Mix well.
Step 5: Combine the wet and dry ingredients, and carefully mix until well combined.
Step 6: Place 10 muffin cases in a muffin tray, and lightly brush them with oil. Divide the muffin mixture evenly between the 10 cases.
Step 7: Bake for around 35 minutes, until fairly firm, and browned on top. Leave to cool on a rack before serving.
Top Tip 1. If you don't have a microwave or prefer not to use one, cook the whole sweet potatoes in a steamer. When they're soft, cut them open, and leave them to cool - this allows any moisture to evaporate.
Top Tip 2. Make sure you mash the sweet potato very thoroughly, so that it cooks right into the muffins without any lumps.
|Per Serving||Per 100 g / ml|
|Fat||4.65 g||7.26 g|
|Carbohydrate||25.51 g||39.86 g|
|Protein||3.87 g||6.05 g|
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