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Vegan Sweet Potato Cinnamon Muffins

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I love the idea of a communal table. People, kids whomever, a community gathering around to share food. It’s a great way for kids to eat together, learn from each other and figure out amongst themselves who gets the last of what. This morning, it was vegan sweet potato almond muffins, served with grapefruit, kiwi and blueberries. Super easy to make, as always.

Further Food Commentary:

Sweet potatoes are an excellent source of vitamin A, which ensures that we have proper vision & eyesight. Vitamin A is also a crucial element of our immune system. These muffins provide 10% of your daily calcium needs, which is key for strong bones & teeth, as well as preventing osteoporosis. Your best sources of calcium include dairy products and dark, leafy green vegetables. Using a flax "egg" instead of a typical egg in a baking recipe adds a little more fiber & healthy fat, without the cholesterol. Want to add even more fiber? Try using half whole wheat flour and half regular flour in this recipe. As Rachel mentioned, it is good to have a balance of protein and carbohydrate at your meals. This could also be accomplished by including a hard-boiled egg or Greek yogurt with this muffin for breakfast. Keep in mind that coconut oil is very high in saturated fat, which is linked to a rise in your total & LDL (bad) cholesterol, which increases the risk of stroke & heart attack. Use coconut oil sparingly.

By Alex Lane MS, RDN/LD

Vegan Sweet Potato Cinnamon Muffins

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Servings: 12

Ingredients

3/4 cup sweet potato puree
1/4 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
1 cup milk alternative (I used almond)
1 flax egg (1 tablespoon of ground flax with 3 tablespoons of water)

1 cup flour (gluten free or spelt)
1/2 cup oat flour (I put whole oats in grinder)
1 scoop genuine health vegan protein powder (I like adding a little to stabilize blood sugar levels, but this is optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger

Instructions

1. Mix together puree, maple syrup, coconut oil, vanilla, milk alternative, and flax egg.
2. In a second bowl, mix flour, oat flour, protein powder, baking powder, baking soda, cinnamon, ginger, and salt.
3. Mix wet into dry.
4. If desired, add 1/4 cup dairy free chocolate chips.
5. Scoop into greased muffin tins and add a dollop of almond butter to centre (if you want them nut-free or school-safe then eliminate this part).
6. Bake at 375F for 20 minutes.

1. Mix together puree, maple syrup, coconut oil, vanilla, milk alternative, and flax egg. 2. In a second bowl, mix flour, oat flour, protein powder, baking powder, baking soda, cinnamon, ginger, and salt. 3. Mix wet into dry. 4. If desired, add 1/4 cup dairy free chocolate chips. 5. Scoop into greased muffin tins and add a dollop of almond butter to centre (if you want them nut-free or school-safe then eliminate this part). 6. Bake at 375F for 20 minutes.

Nutrition Information

Per Serving:  Calories: 127; Total Fat: 27 g; Saturated Fat: 4 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 79 mg; Potassium: 99 mg; Carbohydrate: 21 g;  Fiber: 2 g; Sugar: 8 g; Protein: 3 g
Nutrition Bonus: Vit A: 47%; Calcium: 10%;  Iron: 8%; Vitamin C: 1%;
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