Sweet Potato Banana Muffins

By tinathorn

Ingredients

• 2 1/2 tbsp dry quinoa, cooked
• 1/2 cup polenta/cornmeal*
• 2/3 cup + 2 tbsp plain flour/gluten free flour
• 2 tbsp flaxseeds, ground
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup pureed sweet potatoes**
• 2 bananas, mashed
• 1/2 cup unsweetened applesauce
• 2 tsp vanilla
• 1/4 cup honey/maple syrup/sugar/sweetener of choice***
• Optional: spices/nuts/mix ins of your choice

Details

Adapted from southerninlaw.com

Preparation

Step 1

Preheat oven to 200°C/390°F
Prepare muffins tins or a medium loaf pan or cake tin
In a bowl, combine flour, cooked quinoa, cornmeal, flaxseed, baking powder, baking soda and salt.
In a separate bowl, mash banana and add in sweet potato puree, applesauce, vanilla and honey/sweetener (if using - see tips).
Mix wet ingredients together until combined.
Pour wet ingredients into dry ingredients and stir until just combined.
Pour your batter into muffin tins or your prepared pan and bake for around 20-25 minutes for muffins or 40-50 minutes for a cake or loaf.
Leave to cool before removing from tins.

Tips:
*If making these gluten free, ensure you use both gluten free flour and gluten free polenta
**I simply peel sweet potatoes, wrap them in baking paper and then foil and bake them until they're soft. Once they're cooked, I puree them with my Masha or in the food processor and pop them in the fridge. If you don't use all of the puree, simply freeze it for later - but ours never lasts that long! You can also boil/microwave the sweet potato if you prefer.
***I find with all of the fruit, these are sweet enough - but it's up to you!