This muffin is different because unlike so many other “healthy” sweet potato muffin recipes out there, I didn’t just replace oil with mashed bananas and call it a sugar-laden day.
Sweet Potato Muffins Recipe
These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. And your kids will love them...If you leave them any!
Ingredients
- 2 cups Whipped sweet potatoes
- 2 Ripe Medium to Large Bananas
- 2 tbsp Vanilla
- 1 tbsp Sun Butter
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Cinnamon
- 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
- 1 2/3 cup Unsweetened Almond Milk
- 1/3 cup Grade B Dark Maple Syrup
**You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
- 1 1/2 cups Gluten Free (optional) Oats
- 1 cup Oat Flour
- 1/2 cup Finely Ground Golden Flax Seeds
- 3/4 cup Hemp Hearts
Instructions
- Preheat the oven to 350 degrees.
- "Squash" the bananas into a large mixing bowl and then whisk them smooth.
- Add in whipped sweet potatoes. Whisk to combine.
- Whisk in the vanilla and sun butter.
- Next whisk in the baking powder, baking soda, and cinnamon so that they are well distributed.
- The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
- Whisk almond milk and maple syrup in.
- Slowly stir in oats, oat flour, ground flax seeds, and hemp hearts.
- Line 2 muffin pans with baking cups. Fill muffin cups about ⅔ full.
- Place muffin pans into your preheated oven. Bake at 350 degrees for 15 minutes. Turn pans and bake for the final 15 minutes.
- *Optional -Sprinkle with a little raw sugar, oats, or streusel topping.
Recipe Adapted : These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale @ themidlifemamas
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