It’s beginning to look a lot like Fall… well, it’s still 90° out in Florida, but you know what I mean. Pumpkin Spice coming out of every aisle in the grocery store, and while I absolutely love pumpkin, I think sweet potatoes need a little love this Fall. So to show some love to the simple, mild mannered sweet potato, I’ve made a batch of (mini) Sweet Potato Cupcakes!
And if you don’t like cupcakes, call it a morning mini muffin and enjoy without frosting.
Ingredients:
- 1 very ripe plantain
- 1 medium roasted sweet potato
- 3/4c brown rice flour
- 1/4c coconut flour
- 2T arrowroot starch
- 1t each baking powder, baking soda and cinnamon
- 1t lemon juice
- 1/4c maple syrup
- 3T coconut oil
- 2T applesauce
- pinch of salt
- stevia to sweeten (optional)
Directions:
Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree your plantain, sweet potato and wet ingredients until you have a nice smooth batter. No worries if it looks like it’s starting to gel together (tricky plantains), it’ll still work.
In a separate mixing bowl, sift together your dry ingredients. Now pour your wet batter into your dry ingredients and combine well.
Pour your lovely batter creation into the greased mini muffin pan and bake 16-18 minutes.
When the timer goes off, go ahead and pull the little beauties from the oven and let cool for 10 minutes or so on the counter.
You can eat these as a healthy muffin or add a fun frosting, and viola! Instant cupcakes!… with a fun and healthy twist of course. Delicious just got healthy!
Kristine Thomas with Welli 