If “muffin girl” didn’t have fat connotations, you could call me it.

I’m so proud of my toaster oven! I can’t believe how good my baking’s turning out (yes that was me totes complimenting myself). Last week I baked my famous blueberry and walnut muffins (and by famous I mean my mother likes them), pictured above, recipe here and tonight, I baked these sweet potato, walnut and fig beauties, recipe there(below):

3 free range eggs
1/4 cup oil (i used organic extra virgin coconut)
1 small mashed banana (for binding purposes only)
3/4 cup of cooked mashed sweet potato
2 tbsp pure maple syrup or pure honaaay
1 1/2 cups flour (I used wholemeal but any GF alternative will do)
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
4 or 5 dried soft figs (chopped)
1/2 cup chopped walnuts

Mix the eggs, oil, banana, sweet potato and maple syrup together

Add flour, cinnamon, baking soda and salt

Gently fold in figs and walnuts

Divide batter evenly in a greased muffin tray

Bake at 180C for about 23 minutes

Let cool before nom nom


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