Sweet Potato, Avocado & Feta Muffins

Cooking Time: 20 min Preparation Time: 20 min Serves: 9 people
a prepared Sweet Potato, Avocado & Feta Muffins meal

1 sweet potato, peeled and chopped into small chunks

Drizzle of flavourless oil, such as vegetable or sunflower

1 large avocado, peel and stone removed, roughly chopped

100 g ground almonds

100 g fine polenta

80 ml maple syrups

3 large eggs

1 ½ tsp baking powder

1 tsp bicarbonate of soda

100 ml semi-skimmed milk

50 g feta, crumbled (optional)

2 tbsp mixed seeds

¼ tsp sweet paprika


  1. Place the sweet potato in a heatproof bowl, cover with cling film and microwave on high for 8 minutes or until really soft. Leave to cool completely. Spray 9 holes if a muffin pan with Spray and Cook.

  2. Chop ¼ of the sweet potato into even smaller pieces and set aside.

  3. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and ¼ teaspoon salt in the bowl of food processor. Blend until completely smooth.

  4. Divide the mixture evenly between the muffin tin holes then top with the reserved chopped sweet potato, feta, seeds and dusting of paprika.

  5. Cool in the tin for 5 minutes then transfer to wire rack and cool completely.

  6. Can store in a sealed container for up to 3 days.

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