Egg Free Sweet Potato & Spinach Muffin

This is a great muffin recipe to use up any leftover vegetables. I made this before we went to Bruges to use up a bag of Spinach. It was also a great snack/baby meal for our road trip. Dumpling loved the muffins and it was a great way to make sure he eats vegetables during the trip.

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Meals at cafes/restaurants or on the go snack. It isn't too messy, so you don't have to feel too bad about the muffins dropping on the floors.

Ingredients:

- 400g sweet potato

- 180ml milk (dairy or non-dairy)

- 180g flour

- 3 tsp baking powder

- 60g spinach

Method:

1. Boil Sweet Potato in water until tender.

2. Place cooked sweet potato, milk, spinach into food processor and whizz until a puree

3. In a bowl, combine flour, baking powder and cinnamon.

4. Transfer sweet potato into dry ingredients and stir with a wooden spoon until combined.

5. Spoon batter into a muffin tin until filled

6. Bake in preheated oven at 180 degrees for 25-30 minutes

Storage:

Can be stored in airtight container for up to 5 days or in freezer for 3 months. To defrost, just leave at room temperature for a few hours. I normally take it out in the morning from the freezer for lunch time.

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