Spiced Date and Sweet Potato Muffins

Jan 12

Written By Megan Salamat

THE DISH

Spiced Date and Sweet Potatoe Muffins

Best for: Breakfast, Brunch , Snack and even Dessert

Serves: 8

Prep time: 10 mins

Cook time: 22 mins

These muffins are potentially one of the nicest sweet things I’ve ever made. They are perfect for an on-the-go breakfast, snack or dessert.

They are super moist in the centre with a slightly crunchy exterior where the mixture has started to caramelise slightly, and then with the added crunch of the pecans - the texture is perfect.

Step 1

Prick your sweet potato with a fork and put it in the microwave for about 8-10 minutes until tender. If you don’t have a microwave bake it in the oven at 200 degrees for around half an hour - or again, until tender

Step 2

Preheat the oven to fan 180 degrees.

Remove the flesh from the sweet potato and discard the skins. Mash the flesh with a fork into a smooth paste.

In a large bowl, mash the banana with a fork into a smooth paste and stir in the milk, melted coconut oil, maple syrup and sweet potato puree.

Step 3

Blitz the oats into a fine flour in a nutribullet/blender.

Chop the dates into pieces and stir into the mixture along with the spices, oat flour, egg, baking powder and salt.

If using nuts, mix them into mixture here.

Step 4

Grease a muffin try with a little coconut oil, add a good spoon of mixture, enough to fill each mold. Sprinkle a few oats on the top of each muffin, or a few chopped nuts.

Bake for 22 mins. The top should be lovely golden brown. Leave to cool in the tray for 5 minutes until cold enough to touch. Carefully remove the muffins from tray onto wire rack and leave to cool for 15-20 mins, as this gives them time to set as well. If you struggle to remove your muffins, use knife to release the edges of the muffins from the tray.

Step 5

After an hour, tip the dough out onto a lightly floured surface and roll into a rectangle, around 0.5cm thick.

spread the filling evenly on the dough and then fold the rectangle in half lengthways, encasing the filling.

Use a pizza cutter or knife to cut the dough into strips around 2.5cm thick.

Tie each strip into a knot. Take one end between your finger and thumb and wrap it around your fingers twice and tuck it back through to form a twisted knot. This can be rough but try and ensure that the knot it relatively secure so they don’t unravel when cooked.