Sweet Potato Muffins


These are moist and delicious like a carrot cake. They are made with healthy sweet potatoes and good olive oil. Just cause it’s a muffin doesn’t mean it can’t have some benefits. This is a half recipe that makes 6 muffins which I find is perfect for two, enjoyed over a few days. They stay nice and moist .



You will need:

  • 1 cup flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup sweet potato puree/mash
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tsp vanilla or rum (I used my homemade vanilla rum)
  • 1 egg
  • 1/2 cup olive oil (or 1/4 cup olive oil and 1/4 cup blood orange avocado oil)
  • 1/2 cup icing sugar and 1-2 tbsp orange juice or maple syrup just until makes a thick glaze to drizzle on tops.



Step 1: peel and steam or boil sweet potato until soft. In a small bowl add dry ingredients: flour, cinnamon, baking powder and salt. Mash sweet potato with a potato masher or food processor until smooth puree.



Step 2: Heat oven to 350 degrees and get 6 large muffin cups ready. I use parchment liners. In a large bowl add sweet potato puree, brown sugar, honey, vanilla, egg and olive oil. You can use some orange flavoured avocado oil and some olive oil or all olive oil. Mix well with a whisk.



Step 3: add flour mixture and fold in with a spatula until incorporated. Do not over mix.



Step 4: scoop with an ice cream scoop into cups.



Step 5: bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool.




Drizzle glaze on top and bite it!




Six Honey Carrot Muffins – perfect for two!



If you have 2 people in the house this is the perfect little recipe. I think 6 is perfect for today and just enough for tomorrow. These are moist from the olive oil and have lovely flavour from the honey, cinnamon and ginger.


What could be nicer on a Sunday morning than the smell of fresh muffins. Get the coffee and enjoy them while they are warm!



You will need:


  • 1 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup fruity olive oil
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup grated carrots

optional add 1 tsp orange zest, or a handful of chopped walnuts or dried cranberries





Step 1: grate carrots.


Step 2: in a bowl add all dry ingredients: flour, baking powder, salt, ground ginger and ground cinnamon. Mix.


Step 3: in another bowl add wet ingredients: olive oil, honey, vanilla, egg, milk and grated carrots. Mix.



Step 4: add the wet to the dry or the dry to the wet and stir until combined. If you wish to add some nuts or some dried cranberries this is the time to add them.



Step 5: scoop out the batter evenly into 6 paper lined muffin cups.



Step 6: Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Eat warm with a drizzle of extra honey or of course you can make a simple cream cheese icing to jazz them up but, I think they are delish just as they are!


Orange Lemon Cranberry Muffins

I am not a big fan of muffins or cupcakes.I don’t like them because they are usually just pretty to look at and taste terrible.These are moist little muffins made with olive oil, lemon and orange and topped with a lime glaze. They are pretty and they taste good. They even stay moist the next day.

You will need:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp orange zest (from 1 orange)
  • 1 tsp lemon zest (from 1/2 lemon)
  • 3/4 cup fresh squeezed orange juice (with pulp)- 3 oranges
  • 1/4 cup lemon juice – 1/2 lemon
  • 1/4 cup olive oil
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/2 cup chopped dried cranberries
  • 1 egg
  • 1/2 cup icing sugar
  • 2-3 tbsp lime juice
Heat oven to 350 degrees F. 
Step 1: in a medium sized bowl add all dry ingredients. Add flour, sugar, baking powder, baking soda and salt. Mix with a whisk instead of sifting.
Step 2: zest the orange and lemon.
Step 3: juice the lemon and oranges. Add olive oil, water, vanilla and chopped cranberries. Heat in microwave for 30 seconds. Let cool slightly. This is to moisten the cranberries.
Step 4: add the egg to a large bowl and whisk in the orange liquid.
Step 5: add the dry ingredients mixing with a spatula 1/3 at a time and mixing until just incorporated.
Step 6: use an ice cream scoop to evenly fill muffin tins (I like paper liners for easy clean up) I also sprinkle tops with a bit of sugar.
Step 7: bake at 350 degrees F for 20 minutes. Cool slightly before removing to cooling rack.
Step 8: make a glaze by mixing icing sugar and lime juice. I put in a small Ziploc bag with an end cut to drizzle.
Eat them!! They are soft and squishy.