Spiced Sweet Potato Plantain Pecan Muffins

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Petite, sweet puffs of dense and spiced muffin goodness. There is something so darn comforting and pleasing about the auburn hue of these little guys, browned by the creamy mix of sweet potato, cinnamon, and warm Chinese five spice. I love how these baked up with the appearance of a sweet bun.

These muffins were born out of a moment of cleaning out the fridge. I wanted to combine forces of a leftover sweet potato and an on the verge of mush plantain. Their collaborated natural sweetness took away the need for any added sugar, but the maple syrup was a nice touch. I was also looking to use up some of this gluten free flour blend I had on hand which I’m not entirely sold on. This particular brand uses bean flours which can give a slightly metallic taste so I cut it with some of the white rice flour to add in a lighter texture and flavor. I would suggest using whatever your favorite flour is in this recipe but I was pleasantly surprised at the result.

Ingredients

Makes about 15 muffins

1 cup Bob’s Red Mill GF flour blend

1 cup white rice flour (Or 2 cups whole wheat/AP flour)

1 tsp xanthan gum (optional)

2 tsp baking powder

2 tsp baking soda

1 tbs Chinese five spice powder

1 tsp cinnamon

½ tsp sea salt

1 tablespoon vanilla

½ of 1 medium sized, cooked & peeled sweet potato

1 brown, ripe plantain

½ cup olive oil

½ cup almond milk

½ cup maple syrup

½ cup chopped pecans

1/ Line muffin tin with papers and preheat oven to 400 F. Combine flours, baking powder, baking soda, spices, and sea salt in a bowl. Whisk well until fully incorporated.

2/ Chop plantain and cooked sweet potato roughly and place in a bowl. Add in olive oil, almond milk, maple syrup, and vanilla. Blend in a food processor or using an immersion blender until completely smooth.

3/ Add wet ingredients to flour mixture in 3 increments, incorporating gently in between. I used a wooden spoon to make sure I didn’t over mix. Fold in chopped pecans.

4/ Scoop batter into prepared muffin tins and bake at 400F for about 18 minutes until puffed up and golden. I brushed honey on top of mine with about 10 minutes in baking, but that’s completely optional.

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Filed under Baked, Breakast, Muffins

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