Me: Sprinkles turmeric (and slathers espresso infused dark chocolate ganache) over my entire life = solves all problems.

Well, maybe not quite but I’m willing to give it a shot . . . who’s in?!

BAE is home sick with (another) cold, I somehow managed to cut a chunk out of the tip of my thumb and there is a months worth of over-night construction going on outside of our apartment building.

Snacks , chocolate and lots and lots (and lots and lots and lots) of coffee are required!

Enter glorious, golden spiced sweet potato banana bread muffins with an optional, but not really) dark chocolate espresso ganache frosting.

The fact that I’m calling them muffins means that they’re totally acceptable to eat for breakfast. Even with the frosting . . . it has coffee in it so therefore it’s automatically a breakfast food, right?!

You know I am.

Plus, the muffins themselves are naturally sweetened with no added sugar using our over-ripe banana, sweet potato and a splash of vanilla.

Then we add in a heart and belly warming hum of golden spices (think turmeric, cinnamon, ginger, cardamom, nutmeg and cloves) which not only warms me down to the depths of my soul but totally makes them taste like Christmas!

So, without any further ado’s allow me to introduce you to your new snack ( breakfast/lunch/dessert) obsession . ..

Sugar free, golden spiced sweet potato banana bread muffins!

Subtly sweet, soft and tender, perfectly spiced and just all kinds of wonderful.

I was going to make my usual banana bread but I thought muffins would be a better option because;

1 – mini = so much cuter &

2 – 15-20 minutes cook time verses 40-60 minutes cook time . . . it’s kind of a no brainer!

Plus, I don’t know how things go in your house when there’s a fresh loaf of banana bread laying around but here, it always seems to disappear the day it’s baked.

Anytime I walk past it I just cut myself  little sliver, and somehow at the end of the day, all those slivers add up to an entire loaf?!

Every. Single. Time.

But this way, they are pre-portioned ready to grab and go. No need for slicing (and slicing) and there’s a better chance they will last more than a day because I’m less likely to eat 8 muffins in one sitting, 8 “slivers” on the other hand is a different story, and,  I can easily just pack them up and hide them away in the back of the fridge (or freezer) for another day.

And while I’m being totally honest, that frosting . . . oh that frosting . . . it’s totally not necessary, not even a little bit but, as delicious as these muffins are all on their own, they’re not really very pretty , tasty – oh yes 100% without question, but pretty, not so much!

I totally did it for them ‘gram.

Also, I think you and I can both agree that life’s just better when it’s slathered in chocolate.

Case and point!

So, if you, like me, are looking for a way to use up that seemingly endless supply of manky over-ripe bananas , have yourself an insanely delicious snack (breakfast, lunch or dessert) then look no further friend.

This right here, these subtly sweet, soft and tender, perfectly spiced, sugar free , sweet potato banana bread muffins are exactly what you need!

Made with no refined flours – no added sugar using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 30 minutes!!!!

Minus the frosting they also happen to be, 100% freezer friendly so you might want to go ahead and make a double, triple, quadruple batch because, yes, they really are that good!

I mean, can you even . . .

That colour?! That frosting?! And those glorious golden spices?!

All natural, quick and easy, subtly sweet, perfectly spiced, soft, tender, sweet potato banana bread muffins . . .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Paleo  & Vegan friendly !!

1 bowl, 20 minutes – stop what you’re doing, this needs to happen now!

Make them. Eat them. Love, love, love them!

 

{Sugar Free} Golden Spiced Sweet Potato Banana Bread Muffins

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Paleo & Vegan Friendly 

Makes 8 soft and tender, subtly sweet, gloriously golden, perfectly spiced muffins

Ingredients –

For the muffins;

1 over ripe banana

1/2 cup of mashed sweet potato (I used 1 small)

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond  butter – cashew butter works really well too – I love tahini for a nut free version

1 Tablespoon of vanilla

2 Tablespoons of filtered water

1/2 cup of coconut flour

1 teaspoon of turmeric

1 teaspoon of cinnamon

1/4 teaspoon each of ginger, nutmeg, cardamom & cloves

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

Optional add-ins ;

1 teaspoon of maca – for hormone balance

1 teaspoon of Uplift food – pre-biotics

2 scoops of collagen – for gut healing goodness

1 teaspoon of reishi – to boost immunity, calm the nervous system (and my busy brain!)

For the “optional” frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1/2-1 teaspoon of instant espresso

1 pinch of salt

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin tray with paper cases (or grease well) and set aside.

3 – Place all muffin ingredients into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared muffin tray

5 – Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.

6 – Set aside to cool.

While your cupcakes are cooling prepare the frosting –

1 – Melt chocolate _ espresso powder by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your cupcakes.

6 – Devour!

Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.

Enjoy xo

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Question of the day –

What’s your fave way to use up those manky over-ripe bananas? A girl can never have to many options!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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