I absolutely love whipping up foods that can be taken on-the-go for breakfast or as a snack! We all lead busy lives and some mornings you choose an extra 20 minutes in bed over having breakfast before you leave! But why not have the best of both world and prepare yourself with a batch of nutritious muffins that you can grab and go!
These go perfectly with Greek yoghurt!
1 large sweet potato or 2 small ones
2 small bananas, mashed
1 tsp vanilla essence
1 tsp pumpkin spice (or a mix of cinnamon, nutmeg & ginger)
1 egg (or flax seed egg)
1 tbsp flax seed
1 cup wholemeal flour
1/2 cup oats
1 tsp baking powder
Chopped walnuts to decorate (optional)
METHOD (makes 6)
Bake your sweet potato in the oven for around 40 mins until completely cooked and nice and soft. Remove the skin. Mash the sweet potato in a bowl and add the banana, egg, vanilla, baking powder and flax seed. Mix well until combined then add the spices and the flour and oats. Once combined, distribute the mix in to 6 cupcakes cases and bake in the oven for 15 mins – Enjoy!