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Sweet Potato Chocolate Muffins – Egg Free

Sweet Potato Chocolate Muffins – Egg Free Refined Sugar Free Baby Led Feeding.

After a super early start thanks to little Oscar (5:45am) I have been pottering around my house trying to figure out what I was going to make for my cooking day. I absolutely love muffins and I think they are such an amazing food for little hands to hold and can be filled with amazing ingredients to make them super healthy. My aim with this recipe was to come up with a solution to an egg free muffin that still tastes really good and so this morning after the school run I headed straight to the health food store to buy flax seed. These turned out amazing and its so hard to believe they are really good for you smile emoticon (Note that as there is no egg in the batter it can be eaten raw so little hands can help with the cooking).

Sweet Potato Chocolate Muffins – Egg Free

Prep time

40 minutes

Cook time

20 minutes

Servings

24 Muffins

Freeze me BLW Friendly Vegetarian Quick

from 9 reviews

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Ingredients

400g Sweet Peeled Sweet Potato
1 Tablespoon Olive Oil
1 Cup Plain Flour (140g) (or 1 cup Buckwheat flour for gluten free)
1 Teaspoon Baking Powder
1 egg (or 1 Tablespoon Milled Flaxseed +3 Tablespoons Warm Water)
1/2 Cup (125ml) Milk of your choice (Cows, Soy, Almond)
1/4 Cup (60ml) Rapeseed Oil
2 Tablespoons Cocao Powder
3 Tablespoons Maple Syrup

Method

  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.

Recipe Notes

Can be frozen. Defrost in the fridge overnight. Can be served warm or cold.

Baby Finger Foods BLW Muffin Recipes BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Chocolate Recipes Dairy Free Egg Free Freezer Friendly Recipes Gluten Free Natural Treats Nut Free Quick and Easy Recipes Recipes for Fussy Eaters Toddler Recipes Vegan Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:


Tricia Dennehy
1.17.2017

Do you have to use milled Flaxseed for this recipe?also would olive be OK instead of rapeseed oil.

Katrina
2.28.2017

I made these this afternoon using an egg, cows milk and olive oil, and my little ones love them! Just wondering if they’re best stored in the fridge, and also if they freeze well? Thanks for a great recipe!

Sheila Aine
6.1.2017

Hi Aileen, Can spelt flour be directly substituted or does the baking powder go up? Tnc

Martina Kennedy
7.29.2017

Hi Aileen, do you have the measurements in mls & grams?

Kay Tee
8.5.2017

is agave an ok substitute for maple syrup, in a pinch?

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