Sweet Potato Muffins with Poppy Seeds
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 1 hour
  • Sweet potato, medium size - 1
  • Bananas, very ripe - 2
  • Orange - 1,
  • Poppy seeds - 2 tablespoons
  • Rolled oats, gluten-free - 2 tablespoons
  • Almonds, blanched and sliced - 2 tablespoons
  • Honey - 2 tablespoons (optional)
  • Olive oil, extra virgin - 4 tablespoons
  • Rice flour - 2/3 cup (100 g/ 3.5 oz)
  • Baking soda - 1 teaspoon
  • Nutmeg, powder - pinch
  • Cinnamon, powder - pinch
  • Salt - pinch
DIRECTIONS
  1. Bake a sweet potato: preheat oven to 450F, pierce potato all over with a fork, wrap in aluminum foil, place a wrapped potato in the oven for approximately 70 minutes or until soft through.
  2. Peel the baked potato and mash it together with bananas in a bowl.
  3. Squeeze orange juice (a whole orange) and grate orange zest (1 tablespoon) into the bowl with potato and bananas.
  4. Add olive oil, oats, poppy seeds and 1 tablespoon of honey. Mix.
  5. In a separate bowl mix rice flour, baking soda, nutmeg, salt, and cinnamon.
  6. Mix dry ingredients with banana/potato mixture. Let the dough rest for 10-15 min.
  7. Turn on the oven to 375 F.
  8. Brush a muffin-shaped baking pan with olive oil and fill with the dough. Set aside.
  9. Mix a tablespoon of honey with almonds.
  10. Spread almonds on top of the muffins slightly sinking the nuts into the dough.
  11. Bake for approximately 30 minutes. Turn off the oven and let the muffins stay in the oven for extra 10 minutes. The muffin tops should be golden brown.
  12. Remove the muffins from the oven and transfer to the rack to cool down.
  13. Enjoy!
RECIPE BACKSTORY
Sweet potato muffins are so healthy and so delicious