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+ servings
Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Passive Time: 0 minutes
Total Time: 10 minutes
Servings: 10 cupcakes

Ingredients

  • 1 cup gluten free plain flour
  • 1 tsp baking powder
  • 1/2 cup raw honey
  • 1 cup sweet potato
  • 2 egg, lightly beaten
  • 1/4 cup coconut oil, melted

Instructions

  • Line a cupcake or muffin tray with cases
  • Sift the flour and baking powder into a bowl and then make a well in the center.
  • Add honey, eggs, grated sweet potato (grate on fine setting of your grater. Can use one medium sized sweet potato) and oil and combine well
  • Spoon mixture into the cases and bake for 15-20 minutes in a moderate oven (180 Celsius/160 Celcius for a fan oven)
  • Take them out and leave them to cool on a wire rack for 10 minutes

Notes