Healthy Recipe: Sweet Potato Muffins
Today I wanted to share a healthy recipe with you. These sweet potato muffins are full of nutrients, can be made vegan, and make a perfect breakfast or snack.
Sweet Potato Muffins
Makes 12
Adapted from Canadian Living
1 sweet potato, baked and mashed
2 cups all-purpose flour, either white or whole wheat, or a combination of both (I used whole wheat only)*
1/2 cup packed brown sugar (if you prefer a sweeter muffin, increase to 3/4 cup)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs or equivalent vegan egg substitute**
1/3 cup organic coconut oil, melted
1 cup almond milk, preferably unsweetened, heated to prevent coconut oil from solidifying
1/2 cup shredded unsweetened coconut
In a large bowl, mix together flour, brown sugar, baking powder, baking soda and spices. Set aside.
In another bowl, mix together mashed sweet potato, eggs, coconut oil and almond milk until smooth. Pour over dry ingredients and mix until just combined. Stir in shredded coconut.
Fill a muffin tin with paper liners or spray with cooking spray. Scoop batter into muffin tin and evenly distribute. Bake at 375°F until cake tester inserted into centre comes out clean, about 20 minutes. Cool, remove from tin and enjoy!
Notes
* Whole wheat flour will make the muffin denser but more nutritious, while white flour will make it lighter.
** To make this recipe vegan, replace the 2 eggs with 1 mashed ripe banana or 2 flax eggs. To make one flax egg, stir together 1 tbsp ground flaxseeds and 3 tbsp water until well combined.
Sweet Potato Muffins
Makes 12
Adapted from Canadian Living
1 sweet potato, baked and mashed
2 cups all-purpose flour, either white or whole wheat, or a combination of both (I used whole wheat only)*
1/2 cup packed brown sugar (if you prefer a sweeter muffin, increase to 3/4 cup)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs or equivalent vegan egg substitute**
1/3 cup organic coconut oil, melted
1 cup almond milk, preferably unsweetened, heated to prevent coconut oil from solidifying
1/2 cup shredded unsweetened coconut
In a large bowl, mix together flour, brown sugar, baking powder, baking soda and spices. Set aside.
In another bowl, mix together mashed sweet potato, eggs, coconut oil and almond milk until smooth. Pour over dry ingredients and mix until just combined. Stir in shredded coconut.
Fill a muffin tin with paper liners or spray with cooking spray. Scoop batter into muffin tin and evenly distribute. Bake at 375°F until cake tester inserted into centre comes out clean, about 20 minutes. Cool, remove from tin and enjoy!
Notes
* Whole wheat flour will make the muffin denser but more nutritious, while white flour will make it lighter.
** To make this recipe vegan, replace the 2 eggs with 1 mashed ripe banana or 2 flax eggs. To make one flax egg, stir together 1 tbsp ground flaxseeds and 3 tbsp water until well combined.
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