I actually adapted this from a recipe for banana and avocado muffins as I wanted to introduce some new flavours and alternatives to my little boy. A bit of an experiment, this combination actually worked really well, and has now become a lunchbox favourite!
1 cup grated apple
1 cup cooked, mashed kumara (sweet potato)
2 medium eggs
1 cup wholemeal or rye flour
1 teaspoon baking soda
Peel and cut kumara into small chunks, and arrange on a baking tray.
Drizzle with a little olive oil, then bake at 200°C for around 20-30 minutes, until cooked.
Once kumara has cooled, transfer to a bowl and mash well.
Grate apple and add to kumara. Add eggs and whisk in with a fork.
Add baking soda and flour, and fold in until all flour is incorporated.
Add spoonfuls of mixture to muffin pans or cases (I use silicone mini muffin cases to make snack-size muffins for lunches).
Bake at 180°C for around 30 minutes, until golden on top, and a skewer inserted in muffins comes out clean.
Muffins can be store in an airtight container in the fridge for a few days, or they also freeze well.
Makes around 8 large or 24 mini muffins