[ValiantJoy07]

I love taking sweet potatoes and banana and blending them with egg and oil and making a yummy muffin.

1 carrot
1 sweet potato cut in small enough chunks for blender
2-4 bananas (it's a very forgiving recipe : giggle)
1/2 cup liquid oil or choice (I use coconut)
2 eggs (might want to add the eggs at the end and blend for just a few seconds if your mixer runs hot)

Blend until smooth

Other ingredients
4 cups flour (for gluten free I do 2 1/3 cup rice flour and 1 2/3 cup starch)
1Tbsp baking powder
1tsp vanilla
1Tbsp cinnamon
A drizzle of honey (a couple tablespoons)
Raisins and nuts optional (sometimes if the batter seems a bit wet I'll throw in a 1/4 c of unsweetened shredded coconut)

Mix wet and dry ingredients together, if mix seems a bit dry add a bit of milk or water until it has a batter consistency, you want it to be a little thicker than pancake batter.

Dish into greased muffin tins. Bake 365 degrees for 12-15minutes (until muffin top springs back when nudged) makes 24 per batch.

I do a lot of experimenting with my baking and I go by how the batter feels, after making 2-4 batches of muffins a week for the last 5+ years I am a bit annoying to follow recipes from because it's all about look and feel. Dh hates following my recipes but if you enjoy playing with recipes... : grin

ETA: we grind our own rice flour and sometimes depending on the length of white rice used and the level it was ground on it vastly changes the absorption/liquid needs of what I'm making so that's why it's all kind of iffy about needing to add. I took this universal muffin recipe ( 4 cups flour to 2 cups fruit/veggie puree) and converted it to gluten free and played with different purees and amounts and can go up to 3.5 cups puree depending on the water content of the fruit used. If I end up with more than 2.5 cups puree I double the recipe, my kids eat so much it works. My baking is intuitive due to having to make adjustments for what we have access to when it comes to rice and other ingredients)