Oatmeal-Flax Sweet Potato Muffins

Oatmeal-Flax Sweet Potato Muffins

Once a week I like to make an easy to grab snack for those moments when I need to eat right now. This Sunday, I settled on sweet potato muffins after picking up some white sweet potatoes from the grocery store. Sweet potatoes are packed with nutrients like vitamin A, magnesium, potassium, and iron. To increase the staying power of the muffins, I've also included ground flax meal and oatmeal flour for additional fiber. 

These muffins are vegan, gluten- and refined-sugar free--the perfect addition to any snack rotation. By using sweet potato, the muffins taste like a lighter, fluffier version of a pumpkin bread. I've been enjoying them as is or with a little homemade coconut yogurt on top. 

Oatmeal-Flax Sweet Potato Muffins

Ingredients 

  • 1 1/2 cups steamed sweet potatoes
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup oatmeal flour
  • 1 1/2 cups almond flour
  • 2 tablespoons flax meal 
  • 2 teaspoons baking soda
  • 2 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • Pinch of sea salt
  • 1/2 cup of almond milk 

1. Preheat oven to 400 degrees. Grease and line a 12 cup muffin pan. 

2. In a food processor, add sweet potatoes, olive oil, maple syrup, and vanilla extract. Puree until combined. 

3. In a large bowl, whisk together oatmeal flour, almond flour, flax meal, baking soda, baking powder, spices and salt. 

4. Add 1/2 the sweet potato mixture and almond milk to the dry ingredients. Stir until combined. 

5. Add the rest of the sweet potato mixture to the bowl and stir until combined. 

6. Scoop the batter into the prepared muffin pan. 

7. Bake muffins for 20-24 minutes. A toothpick inserted into the middle will come out clean. 

Green Avocado Sauce

Green Avocado Sauce

Wellness Wednesday: Eating Less Sugar

Wellness Wednesday: Eating Less Sugar