Kumara Banana Muffins

The New Zealand kumara I used is the red/purple-skinned sweet potato it has a white flesh which cooks to a golden colour and is very sweet. It is more of a starchy style of sweet potato, ie it is a dryer style sweet potato,  but you should be able to substitute the kumara for any sweet potato.
This recipe contains no added sugar/sweetener. I make it with very ripe bananas and the combination of the kumara and sweet bananas meant it is sweet enough for my families palates. If you need some extra sweetness try adding 1 Tbsp of honey or maple syrup, or a little sugar
I made this kumara banana muffin recipe dairy free by using coconut oil, but it also works fine with melted butter as well. My kiddos love them. I can send them to kindy, as we are not a nut-free kindy. But if you are a nut free school you could substitute the ground almonds for coconut flour.

Ingredients

• 400g kumara/sweet potato cooked (1 large)
• 220g ripe banana (2 small)
• 2 Eggs
• 1/4 cup coconut oil
• 1 cup ground almonds
• 1 tsp cinnamon
• 1.5 tsp baking powder

Instructions

1. In a large bowl mash the kumara/sweet potato and banana
2. Add eggs and coconut oil, mix well, I use a whisk at this stage
3. Add dry ingredients, mix with a large spoon
4. Grease muffin trays (I use a spray of oil) this recipe will make 12 standard sized muffins and approx 25-30 mini muffins
5. Portion mix into muffin tray
6. ......................................

for full instruction please see : mykidslickthebowl.com

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