Sweet Potato Banana Muffins

These muffins are an excellent way to incorporate fiber, fruit and a vegetable to your day. They are perfect for breakfast or to satisfy that 4 o?clock hunger attack. The sweet potatoes, barley flour and oat flour are fiber and nutrient rich, while the banana?s potassium packed sweetness, make this a healthy decadent treat. Sweetened with agave nectar, these muffins have no sugar added and are glycemic friendly.



Sweet Potato Banana Muffins*
Makes about 15 muffins

Sweet Potato Banana Puree:

2 small sweet potatoes
1 ripe banana

Muffins:
1 c oat flour
1c barley flour
2 tsp baking powder
½ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves powder (optional but highly recommended)
½c unsweetened soymilk
1 egg, slightly beaten
½ c agave nectar
¼ c canola oil
2 tsp vanilla extract
2 c sweet potato banana puree

First make the sweet potato banana puree. Peel the sweet potatoes and cut them into large chunks. Boil them in a large pot of water for 10 minutes or until pretty tender (but not too mushy). Drain the sweet potato chunks and let cool. Once cooled, peel a banana and combine along with the sweet potato chunks into a food processor. Process until smooth (I left a few very small chunks of sweet potato and banana; you can leave as many or as little chunks as you?d like). Set the puree aside and add to the wet ingredients when called for below.

Preheat the oven to 350 degrees F and line a tray of 12 muffin cups with paper liners. Mix together the dry and wet ingredients separately. Stir in the puree into the wet ingredients and mix until a homogeneous mixture is formed. Add the wet ingredients to the dry and mix just until combined (be careful not to over mix). Spoon the batter into the prepared muffin cups and bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean

*Adapted from Baking with Agave Nectar?s ?Spicy Pumpkin Muffins?.