Alex O'Brien

Food & Wine

Gluten-free sweet potato and banana muffins

Gluten-free sweet potato and banana muffins

While it might sound a little out of left field, these gluten-free sweet potato and banana muffins provide the perfect snack for morning or afternoon tea.

Serves: 10


  • 1 large sweet potato
  • 3 bananas
  • 2 eggs
  • 2 tablespoons of honey
  • 1 tablespoon of coconut oil
  • ½ teaspoon of vanilla essence
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup ground almonds
  • ½ teaspoon cinnamon
  • 1 cup gluten free flour

  1. To begin, preheat your over to 200°C.
  2. Peel your sweet potato, boil or steam, then mash in bowl with bananas until smooth.
  3. Combine vanilla, eggs, coconut oil and honey and combine well.
  4. Add the remaining ingredients, and mix until just combined.
  5. Spoon your mixture into lined muffin tins until about 3/4 full.
  6. Place in oven for approximately 25 minutes. A skewer should be able to come out clean.
Written by Nikki Edge. First appeared on

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