Sweet Potato Raisin Snack Muffins
School is right around the corner if not already in session and these little snack muffins will make the perfect school lunch treat of after school snack.
And what’s best about them is that they’re made of unrefined ingredients, so you know you’re getting nothing but the best. There’s no reason to feel as guilty when you’ve downed your 10th one.
Sweet Potato Raisin Snack Muffins
- 1 cup whole wheat flour
- 1/4 cup brown rice flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 1 egg
- 1 cup grated sweet potato
- 1/2 cup raisins
Instructions:
- Preheat oven to 350°F. Prepare a mini muffin tin by lining the tins with mini muffin liners or lightly spraying with cooking oil. In a medium bowl, sift whole wheat flour, brown rice flour, cinnamon, baking powder, and salt
- In a large bowl, combine coconut oil, honey, and the egg. Whisk until blended. Add the dry mixture to the wet and stir until just combined.
- Shred the potato with a cheese grater until you have 1 cup of shredded sweet potato. To the batter, add sweet potato and raisins and stir until combined.
- Spoon 2 tablespoons of batter into each muffin tin. Place the muffin tin into the center of the oven and bake for 15 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow the muffins to remain in the tin for 3 minutes. Once the muffins are stable, carefully remove the muffins and place on a cooling rack to cool.
*Recipe adapted from In Sock Monkey Slippers.
