Chocolate Sweet Potato & Apple Traybake and Muffins
The Sweet Potato & Apple Traybake is a warm, comforting treat that’s perfect for family snacking or as a lunchbox filler. It’s made with a soft, lightly spiced batter that combines the natural sweetness of sweet potatoes with the freshness of apples. And, of course, the best part is how well it freezes — just pop it in the freezer, and you’ll have a healthy snack ready whenever you need it!
Equipment
Ingredients
- 100 g sweet potato - cooked *Note: Steam or Boil the day before or earlier in the day to allow it to cool
- 1/2 apple peeled and cubed (50g)
- 2 eggs beaten (works without eggs also)
- 150 ml milk
- 100 g salted butter melted
- 1 tsp vanilla extract or essence
- 150 g self raising flour
- 75 g wholewheat flour
- 1 teaspoons baking powder
- 100 g caster or granulated sugar
- 25 g cocoa powder
- 50 g chocolate chips or raisins -optional
Instructions
- Preheat the oven to 170C. Line a muffin tin with 12 paper cases and a 20cm baking tray with parchment paper.
- Add the cooked sweet potato, peeled and cubed apple, milk and vanilla to the powerful blender. Blend until smooth and orange in colour.
- Measure the self raising flour, wholemeal flour, baking powder, sugar and cocoa powder into a mixing bowl, mix together really well.
- Pour the sweet potato mix, melted butter and eggs into the mixing bowl, mix well. Pour in the chocolate chips, stir to combine.
- Scoop into the 12 muffin cases and pour the rest into the lined tin.
- Bake for approx 25-30 minutes. Check it is cooked using a cocktail stick when it comes out clean it’s ready. Note the muffins will be ready first, the tray bake will take a few minutes more.
- For the traybake, allow to cool and then cut into pieces.
- Store in ziplock bags in the freezer for up to 3 months, defrost overnight in an airtight container.
Tried this recipe?Let us know how it was!