1 cup oats, uncooked
1 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
300 ml mashed sweet potato (the original recipe actually called for 450ml, but due to a mistake on my part in converting ounces to cups, I ended up with 300ml....but it seemed to work out perfect!)
1/4 tsp stevia powder
1/2 cup plain greek yoghurt
1/3 cup oil
1/4 cup rice milk
1 tbs ground flaxseed mixed with 3 tbs water, let stand for +- 3 mins before adding to rest of ingredients
1 tsp vanilla
1. Preheat oven to 200 C / 400 F and grease muffin tin.
2. In a large bowl, add oats, flour, baking powder, baking soda, cinnamon, nutmeg and stevia - mix well. Then add sweet potatoes, oil, milk, flaxseed mixture, yoghurt and vanilla and mix until just well moistened.
3. Divide into 12 muffin tins and bake for about 15 mins (or until tester stick comes out mostly clean).
I actually prefer if there is still some doughy-ness on the end of the tester stick, because then I know my muffins aren't too dry - but they're never still uncooked inside.
Also, I froze them for a day or 2 to test 'em out, and they freeze well - they're still soft and moist after defrosting.
Linked to these tasty blogs:Rook No. 17 Be Different, Act Normal
Sugar Bananas Muffin Monday
I Heart Naptime .