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Breakfast

Sweet Potato Muffins - GF / DF / V

Sweet potato muffins for a filling Fall breakfast, snack or dessert. You really can have them in any season, but October and November are quite the yam kind of time if you know what I mean. They have a great balance of macronutrients and are a wonderful source of FIBER. 

Ingredients:

  • 2 cups of mashed sweet potatoes

  • 3 ripe small / ripe bananas - also mashed

  • 2 tbsp vanilla 

  • 1 tbsp peanut butter 

  • 1 tsp baking powder (if you add a little extra, they get fluffier) 

  • 1 tsp baking soda

  • 1 tbsp cinnamon

  • 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp cloves 

  • 1 2/3 cup unsweetened almond milk

  • 1/3 cup maple syrup

  • 1 1/2 cups gluten free oats 

  • 1 cup oat flour (processed oats in blender) 

  • 1/2 cup finely ground flax seed powder

  • 3/4 cup hemp hearts

  • Optional: 1/2 cup vegan chocolate chips, walnuts or raisins 

Directions:

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  1. Preheat the oven to 350 degrees

  2. Add mashed banana to a bowl

  3. Add in mashed sweet potatoes. Whisk to combine.

  4. Whisk in the vanilla and peanut butter 

  5. Next whisk in the baking powder, baking soda, and cinnamon

  6. Add the almond milk and maple syrup 

  7. Slowly stir in oats, oat flour, ground flax seeds and hemp hearts 

  8. Add chocolate chips (or any other add in - walnuts or raisins) 

  9. Line 2 muffin pans with baking cups or cooking spray

  10. Fill muffin cups about ⅔ full.

  11.  Bake at 350 degrees for 30 minutes

Things to note:

  • Add a TBS of peanut butter to the top of a muffin for extra protein and fat to make a more complete breakfast. 

  • Store in a Tupperware container for 5 - 7 days. 

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