MAKES 12 MUFFINS
1 medium banana, mashed
1 15oz can sweet potato puree (we used an actual sweet potato)
1/4 cup 100% pure maple syrup
1 teaspoon vanilla extract
2 cups whole oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ginger
1 cup fresh strawberries, diced
Preheat the oven to 375 degrees. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla extract.
In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer the mixture to a large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in the strawberries.
Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.
*This recipe was originally for blueberry muffins. We didn't have blueberries, so we used strawberries! Just replace the cup of strawberries with blueberries!
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