This is a recipe adapted from one of the free recipes by The Sneaky Chef.
- 2/3 cup whole wheat flour
- 1/3 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 3/4 cup carrot and sweet potato puree (1 medium sweet potato, 3 medium carrots, 2-3 tablespoons water)
- 3/4 cup smooth peanut butter
- Peel carrots and sweet potato and blend with water in a Vitamix. (If you don’t have a high power blender, steam of boil them in water to soften them first).
- Preheat oven to 180 degrees Celcius and grease a muffin tin.
- In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In another large bowl, whisk together the eggs and sugar until well combined,
- Whisk in the oil, sweet potato and carrot puree and peanut butter.
- Fold the dry ingredients into the wet and mix until flour is just moistened (don’t over-mix or the muffins will be dense).
- Scoop about two to three tablespoons of batter into the large muffin cups until half full.
- Bake for 20-25 minutes, until the tops are golden brown. I think I should add that the Sneaky Chef recipes tend to over cook when following their recommended cooking times and temperatures. The original cooking time was 25-30 minutes, but mine were done in less than 20.
Personally, I felt this recipe was a little too “healthy” tasting for something that is supposed to be health food in disguise. If I had to make them again, I would:
- add some walnuts
- add a little more sugar or top them with cream cheese frosting
- replace the whole wheat flour with plain flour.
As it is, I don’t think I’ll be in any hurry to try this one again.