September is sugar free month – not for me obviously, that would just be silly, but for a lot of people I know. They are doing refined sugar free for the whole month, so I wanted to be supportive and make something that they could eat. So I have made these Paleo Sweet Potato Muffin’s that should help with those sweet cravings… but by now, you should be through the worst of it. They have a lot of eggs, so you might like to halve the mixture to start with to see if you like them… They sort of taste like an eggy, spice cake.
Some people are going completely cold turkey. If that is you, you can omit the maple sugar and rely solely on the sweetness of the sweet potato. I have used all organic produce as well as Organic Spices from Gourmet Organics, check out their website HERE!. I also used Gourmet Organics Coconut that I milled into Coconut flour in the Thermomix. I find that the desiccated coconut mills much better if it has been toasted a little, as I think it just takes out that last residue of water. Gourmet Organics also sells whole nutmeg, which is so beautiful. If you haven’t tried it before please do, you just need a fine parmesan grater, the smell alone is worth grating it fresh! I am not endorsed by Gourmet Organics, but I love their products and customer service… and it is just so handy to order on line and get all my herbs, spices and other organic goodies delivered.
If you’re not worried about sugar content, to make these very healthy muffins a bit more naughty… I would put a cream cheese icing/frosting on them… you can find the recipe for that in my RED VELVET CUPCAKE BLOG.
Ingredients – Makes 24 Muffins
2 Cups of Sweet Potato Puree (400g)
1 1/2 Cups of Coconut Flour (160g)
1/2 Cup Maple Syrup (150g)
60 g of Cornflour
10 Large Eggs
2 Teaspoons Cinnamon
1 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cloves
1 Teaspoon of Nutmeg (freshly ground is best)
2 Teaspoons Baking Powder
2 Teaspoons Lemon Juice
1. Preheat oven to 180 degrees celsius and prepare 24 muffins tins.
2. Combine all ingredients into a large bowl and mix until well combined
3. Place 1/3 cups of the mixture into every patty pan.
4. Bake in the oven for 30 minutes then leave to cool in the pan, then transfer to a wire rack.
5. Store cooled muffins in the fridge in an airtight container and eat as desired.
1. Preheat oven to 180 degrees celsius and prepare 24 muffin tins.
2. You can prepared sweet potato by cutting, putting into the Varoma. Fill mixing bowl with 1000g of water and steam 20 minutes/Varoma/speed 2.
2. Dry bowl throughly and mill coconut into coconut flour 30 seconds/speed 9 if necessary (or you can do it before you steam the sweet potato and put it aside).
3. Combine milled coconut, cooked sweet potato and all other ingredients and mix 5 seconds/speed 5, scrape down the side of the bowl and repeat.
4. Place 1/3 cups of the mixture into every patty pan.
5. Bake in the oven for 30 minutes then leave to cool in the pan then transfer to a wire rack.
6. Store cooled muffins in the fridge in an airtight container and eat as desired.
So there is my contribution to the sugar free September… I am not with you in body, but I am with you in spirit! I must say that if I was ever going to not eat refined, sugar I would make these to get me through.
I can absolutely say “Enjoy Irresponsibly” with these babies!!!