Recipe: Spinach and Sweet Potato Muffins

SWEET POTATO & SPINACH MUFFINS

Stock up on superfoods with these tasty sweet potato and spinach buckwheat muffins – Popeye would approve!

Ingredients

1 sweet potato, peeled and coarsely grated 160g buckwheat flour, sifted 100g oat flour 2 tsp baking powder 1 tsp ground ginger ½ tsp sea salt 3 eggs 2 handfuls (50g) baby spinach 2 soft dates, pitted 180ml plain unsweetened yoghurt 125ml olive oil 2 tsp lemon zest

For the topping

75g pumpkin seeds (pepitas) 2 tsp runny honey or maple syrup 1 tbsp olive oil ¼ tsp sea salt

Method

Preheat the oven to 200°C (400°F/gas 6). Grease a 12-hole muffin tin and line it with baking parchment or paper muffin cases. Alternatively, use a silicone muffin tin. Put the sweet potato in a large bowl along with the rest of the dry ingredients. Stir together, make a well in the middle, and set aside. Crack the eggs into a food processor, add the spinach along with the rest of the wet ingredients and blend until completely smooth. Pour the wet mixture into the well of the dry ingredients, gently fold together and set aside, making sure not to overmix, as the muffins will turn out tough otherwise. To prepare the topping, put all the ingredients in a small bowl, stir together and set aside. Spoon the muffin batter into the prepared tin and top each muffin with a couple of teaspoons of the topping. Bake for 25 minutes, or until golden and springy, or until a skewer inserted in the middle of one of the muffins comes out clean. Remember to turn the tin around halfway through the cooking time to ensure that the muffins bake evenly. Once cooked, remove from the oven and set aside to cool slightly in the tin, before transferring to a wire rack to cool completely, or devouring while still warm! Store in an airtight container at room temperature for up to three days.