About this recipe:Easy to make and packed with flavourful spices, such as cinnamon, nutmeg and cloves - these muffins make a delicious breakfast or afternoon snack.
1 sweet potato
240g wholemeal flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 tablespoons vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
170g vanilla yogurt
40g porridge oats
110g dark brown soft sugar
70g slivered almonds
1 teaspoon cinnamon
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Preheat an oven to 200 C / Gas 6. Grease a 16 muffin tray, or line with paper bun cases; set aside. Prick sweet potato several times with a fork and place onto a baking tray.
Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
Reduce the oven temperature to 180 C / Gas 4.
Whisk together the flour, bicarbonate of soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt and mashed sweet potato, just until all ingredients are moistened. Spoon mixture evenly into prepared tray or bun cases.
Blend together the porridge oats, brown sugar, almonds and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.