You know that saying “there’s no such thing as a free lunch?” Well when you’re a blogger, there’s no such thing as a quick lunch. Even if you spent a little tiny amount of time preparing your lunch, you then have to photograph it. It’s so painstaking when you’re hungry. All I wanted to do was jam this burger into my mouth. But instead I took 5 pictures to present to you how much avocado I stacked on it.
Now I have something delicious to share with you. Oh the burger was delicious too don’t worry. It’s a new muffin recipe. I’ll admit I was really scared that this wasn’t going to work out. I did base it on this muffin recipe , but adjusted the quantities a little to make for hearty and mini version.
Carrot Peanut Butter Sweet Potato Muffin Recipe
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup cooked and mashed sweet potato (just microwave it!)
1/2 cup grated carrots
3/4 cup chunky peanut butter
1/4 cup oil (whichever kind you prefer to bake with)
1/4 cup brown sugar
2 eggs or 2 portions of flax eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees. In one bowl mix the eggs, oil, and sugar. In another bowl mix flour, oats, baking powder, baking soda, carrot and sweet potato. Then add the wet ingredients into the dry ingredients and give a quick stir. Lastly add the peanut butter and stir and stir and stir until everything is mixed together. Spoon into mini muffin pan, makes 16 mini muffins. Cook for 15-18 minutes or until a tooth pick inserted into the centre of the muffin comes out clean. For regular size muffins increase cooking time to 25-30 minutes.
Honestly, I was so worried if these would turn out or not. I’ve thrown some peanut butter into banana muffins before, but not this large amount. The muffins are a bit crumbly, kind of like peanut butter cookies, but honestly SO DELICIOUS!
And apparently lots of you like to cook with sweet potato too. This was my first time.
Danielle shared this sweet potato muffin recipe on Facebook yesterday from A Dash of Compassion.