Golden Spiced Sweet Potato Banana Muffins

Golden Spiced Sweet Potato Banana Muffins


For the muffins

  • 1 over ripe banana
  • 1/2 cup of mashed sweet potato
  • 3 eggs
  • 1/4 cup of almond butter – sub tahini for a nut-free version
  • 1 tablespoon of vanilla
  • 2 tablespoons of filtered water
  • 1/2 cup of coconut flour
  • 2 tablespoons of Beforeyouspeak Vanilla Creamer
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon each of ginger, nutmeg, cardamom & cloves
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon baking soda

For the frosting

  • 1/4 cup coconut (or regular) cream
  • 1/2 block (1/4 cup) dark chocolate
  • 1 teaspoon of vanilla
  • 1 teaspoon of Beforeyouspeak The OG Coffee
  • 1 pinch of salt


  1. Preheat oven to 175°C.
  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.
  6. Set aside to cool.
  7. While your cupcakes are cooling prepare the frosting.
  8. Melt chocolate.
  9. Add Beforeyouspeak Coffee, vanilla, salt & stir to combine.
  10. Add the coconut cream to your coffee-infused chocolate and stir until well combined.
  11. 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.
  12. Spread on to your cupcakes.
  13. Enjoy!

Makes 8 Muffins


Recipe by Emma Swanston (@emsswanston