Sunday baking: Sweet potato muffins

It’s been a while since I baked. I love baking. As a child, I would bake with my Mum or my Nannie. My Mum had lots of recipes cut from magazines all in a little folder. Some were sticky from baking gone by, you could easily tell which recipes were most loved in our family.

I stopped baking for one reason – having to eat them! Don’t get me wrong, I love eating my bakes as much as I love baking them. But over the last couple of years, I’ve switched to a healthier lifestyle, which means cutting out those cakes.

As I’m in the midst of my dairy-free adventure, I thought I’d search through Pinterest to find a healthy-ish dairy-free alternative to treats, and came across various sweet potato muffin recipes. I’ve taken inspiration to make my own version to suit my taste.

Sweet potato muffins 


  • 2 eggs beaten
  • 100g of sugar
  • 300g of mashed sweet potato
  • 100ml of olive oil
  • 100ml of water
  • 1 tsp of ground cinnamon
  • 1 tsp of ground ginger
  • 1 tsp of bicarbonate of sofa
  • 1/2 tsp of baking powder
  • 150g of white plain flour
  • 50g of ground almonds
  • 100g of walnut pieces
  • A sprinkle of pumpkin seeds


  1. Preheat the oven to 180c. 
  2. Put 12 cases in a muffin tin.
  3. Mix the eggs, sugar, sweet potato, oil and water in a bowl.
  4. Add the flour, spices, bicarbonate of soda and baking powder. Fold together. 
  5. Add the ground almonds
  6. Add the walnut pieces
  7. Divide the mixture evenly in the 12 cases.
  8. Sprinkle a few pumpkin seeds on each muffin.
  9. Cook in the oven for 25 minutes.
  10. Leave to cool on a wire rack


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