Healthy Sweet Potato Chocolate Muffins - Egg Free6th Jan 16 | Family
New Years resolutions are not just for adults but are a perfect time to introduce healthy eating habits into your children’s lives.
Making a resolution to cut down on sugary treats as a family is a great way for everyone to stay on the healthy eating track. If your like me though, totally cutting out delicious chocolates and biscuits just makes me crave them even more so to combat the cravings I make sure to have healthy and delicious snacks on hand - yes I admit to eating my babies treats.
Using sweet potato in a Muffin may not sound the most tempting but it not only acts as a natural sweetener it also when puréed creates an ooey gooey Muffin that is ridiculously healthy and tasty too. You will be surprised at how incredibly satisfying and rich these little treats are and how perfect they are for little hands to hold.
These Healthy Sweet Potato Chocolate Muffins take only 15 minutes to prepare once you’ve roasted your sweet potato. To be honest I normally don’t even peel the potato and just throw one in the oven and let it do its work. It takes no more than 40 minutes for it to become lovely and soft and then it simply slips out of the skin all by itself.
The sweet potato is then puréed and mixed with buckwheat (or plain flour), milled flaxseed which is a rich source of dietary fibre and omega-3 and cacao powder making this one seriously nutritious muffin.
I only used 3 tablespoons of maple syrup for the entire batch of 24 muffins (that is only .125 teaspoons in each one). Yes sugar is sugar but maple syrup does have the added benefit of being rich in zinc, manganese and even contains calcium making it a much superior alternative to regular table sugar.
The muffins freeze really well and because of their little mini size defrost pretty quickly too. My little one has been eating these since he was only 7 months old and they are a firm favourite with not only him but the older kids too who love them as a lunchbox snack.
Preparation Time: 15 mins (after roasting potato)
Cook Time: 25 mins
Makes: 24 Muffins
What goes in...
400g Sweet Peeled Sweet Potato
1 Tablespoon Olive Oil
1 Cup Plain Flour (or 1 cup Buckwheat flour for gluten free)
1 Teaspoon Baking Powder
1 Tablespoon Milled Flaxseed
3 Tablespoons Warm Water
1/2 Cup Milk of your choice (Cows, Soy, Almond)
1/4 Cup Rapeseed Oil
2 Tablespoons Cacao Powder
3 Tablespoons Maple Syrup
How to make it…
1. Preheat oven to 200ºC
2. Chop your sweet potato in large chunks, drizzle with a little olive oil and roast for about 30-40minutes or until soft, then purée and set aside for later.
3. Add your flour and baking powder to a large bowl.
4. In a separate jug mix together the flaxseed and warm water and leave for about 5 minutes.
5. To the jug add your milk (I used almond milk) and rapeseed oil and whisk together.
6. Make a well in the middle of your flour mixture and slowly whisk in your liquid slowly until fully combined.
7. Fold in your sweet potato purée, cocoa and maple syrup.
8. Spoon your mixture into a lightly oiled mini muffin tin and bake for about 20-25 minutes. You know they are done if you stick a fork into one the prongs come out clean.
Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.