As the pictures below show, my muffins have a collapsed look about them. This is entirely my fault. Having made the recipe up, I estimated 15 minutes cooking time but didn't take into account the different consistency that potato gives over flour. The muffins weren't anywhere near cooked at 15 minutes, and opening the oven door interrupted their rising process.
Banana-maple muffins with potato and spelt flour
A twist on standard muffins that is vegan, oil free and refined sugar free
Makes 12 muffins
Author: Bite-Sized Thoughts
1 large potato, weighing about 330g
1/4 cup almond butter
2 medium ripe bananas, roughly mashed
1 cup (250ml) non-dairy milk of choice
1 tbsp (15ml) vanilla
1/4 cup (62ml) maple syrup
1 cup (140g) spelt flour
1 tsp baking powder
1/2 cup (70g) sultanas or raisins
Ahead of time, peel and chop the potato and add to a saucepan of boiling water. Simmer until soft, approximately 30 minutes. Allow the potato to cool slightly before preparing the muffins.
When the potato has cooked and cooled, preheat your oven to 160'C (320'F) and prepare a 12 pan muffin tray.
In a large bowl, beat together the cooked potato and almond butter using electric mixers (a blender or food processor would work too). The resulting mixture will be very thick. Add the mashed banana and non-dairy milk and beat to incorporate. Add the vanilla and maple syrup and beat to incorporate.
Stir the spelt flour and baking powder into the muffin mix, and then stir through the sultanas / raisins.
Transfer the mixture to your prepared muffin tray, and bake for approximately 30 minutes, until the muffins are golden and the tops bounce back when touched.
Potato in baking - is it something you have tried?