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GREAT NEWS! WE WILL BE REOPENING MANOR HOUSE AND GARDEN DINING ON 17TH JULY - ELAN SPA WILL BE OPENING 25TH JULY
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Kate Swinson’s Cinnamon and Maple Oat Breakfast Muffins

Craving a sweet breakfast treat? Our Personal Trainer, Kate, has created a tasty recipe for baking your own Cinnamon and Maple Oat Breakfast Muffins! Not only are these muffins delicious, they are also a healthy treat containing ‘hidden’ veg inside – made from sweet potato!

Why not try out Kate’s recipe to bake your own healthy breakfast muffins?

Muffin Ingredients: 

1 large sweet potato 

1/3 cup plus 1 tbsp maple syrup 

1/4 cup coconut sugar 

2 tbsp olive oil 

2 tsp vanilla extract 

1 tsp apple cider vinegar 

2 cups oats 

1 tsp ground cinnamon 

1/2 tsp mixed spice 

Handful of raisins 

1 tsp baking powder 

 

Sweet Frosting (optional) ingredients:

1 cup sweet potato mashed (from main ingredients) 

3 tbsp maple syrup 

2 tbsp coconut oil melted 

2 tbsp oat milk 

1/2 tsp ground nutmeg 

1 tsp ground cinnamon 

1 tsp vanilla essence 

Method:

  • Peel sweet potato and chop into 1cm cubes and steam for 15 minutes until very soft. Remove from heat and mash well to remove lumps.
  • Place the oats into a blender and pulse to a flour consistency. Add all muffin ingredients into a bowl including the mashed sweet potato and the oat flour. Mix well to ensure the mixture is well combined. It will be a thick better consistency.
  • Spoon the mixture into cupcake or muffin cases and then place in the oven on 180 degrees for 20 minutes until cooked.
  • Allow to cool before placing on a cooling rack.

 These are delicious with coconut or Greek yoghurt for breakfast or as a snack. 

 

If you would like to make them more cake like, the frosting gives a sweet topping. 

 

Frosting method: 

  • Combine all the ingredients including the mashed sweet potato (1 cup) left over from muffins, into a blender and blend until a very smooth paste consistency.  Remove from blender and place in the fridge for 15 minutes to set and firm up. Then add to an icing bag and pipe onto the top of the cooled muffins. Or simply serve the muffins with a spoon of the frosting on top!
  • Keep in an airtight container in the fridge for up to 3 days.