Spiced Sweet Potato Muffins with Orange Buttercream Frosting
A delicious full flavoured muffin. Serve with or without the icing or try a dollop of yogurt or fresh butter.
Author: Kerry Wennersten
200gramsSweet Potatooven roasted or mashed
6eggs lightly whisked
1/2cuplinseed meal or LSA
1/3cuprice malt syrup
1 1/2tablespoonsfive spice
125grcoconut oil or butter melted
To roast the sweet potato
Turn oven to 200° C / 400° F
Prick sweet potato a few times with skewer or fork and place on a baking tray lined with baking paper.
Roast for up to 1 hour - check after 40 minutes.
Remove potato from oven and let cool.
Reduce oven temperature to 190° C / 375° F
Line a 12 hole muffin pan with cupcake papers or grease.
In a bowl combine coconut flour, linseed meal, baking powder, sea salt and spices and mix well.
In another bowl combine eggs, cooled and measured sweet potato and melted coconut oil/butter.
Add wet ingredients to dry ones and mix to a batter.
If batter to thick then add some filtered water until mixture is to the consistency that you want.
Spoon 1/4 cup measures into muffin pan.
Cook muffins for 20 minutes
Frost muffins once they have cooled.
The muffin batter is quite dense but once cooked they have a delicious cake like texture. If you are not following a low fructose or fodmap diet than you could replace the rice malt syrup with honey or regular sugar. If you don't want to roast the sweet potato then boiling or steaming and mashing is fine as well.
Coconut Oil Post - Spiced Sweet Potato Muffins with Orange Buttercream Frosting https://coconutoilpost.com/ingredients/coconut-flour/spiced-sweet-potato-muffins-orange-buttercream/