Apple and Sweet Potato Muffins
Ingredients
- 2 cups spelt flour (or wheat flour)
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened (or coconut oil)
- 1/2 cup coconut sugar
- 1 cup apple puree
- 2 cups grated sweet potato
- 2 eggs (or chia eggs)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Optional add-ins
- 1/2 cup walnut or pecan pieces
- 1/2 cup medjool dates, chopped
Preparation
Preheat the oven to 180C and prepare a muffin tin.
Sift the flour, spices, salt and baking powder into a large bowl.
Mix your softened butter or oil and sugar with electric mixer until creamy. Add the apple puree, eggs and vanilla. Gently fold in your flour mix. Don’t overmix.
Lastly fold in the sweet potato, dates and nuts if using.
Pour the batter into the prepared muffin tins about 3/4 full and bake for 20 to 25 minutes until a skewer comes out clean.
Troubleshooting tips
Rise too high in the middle: You have too much mixture in the tin. The sides cook first and the middle has nowhere to go but up. Make sure your tin is only 3/4 full.
Sinkhole in the middle: Don't open the oven!
Dense and doughy: You’ve overmixed the batter. Stick to beating the butter and sugar until pale and fluffy, but folding in the flour with a spatula until just combined.
Burned on top, raw in the middle: You may have a hot spot in your oven. If this happens consistently, cover the muffin tin with a foil dome for the first half of the baking time and take the foil off for the remaining bake time.
Cracked on the top: This happens if your tin is too full or if your oven is not hot enough when the muffins go in. To avoid the crack, make sure the oven is hot before your muffins go in, or move it to a lower shelf.
Underbaked: You’ve taken them out of the oven too soon. Quick fix - wrap the muffins in foil, and put them back in the oven, getting it back up to 160C gradually. Then take off the foil, bring up the heat to 180C and bake for 10 minutes until cooked through.
