Healthy Sweet Potato Muffin Recipe
Sweet Potato Muffin Recipe
Sweet Potatoes are available year-round, making them the perfect go-to ingredient. That is why we had to cook up our Kudo Master, Leanne Chan’s Sweet Potato Muffin Recipe. These sweet potato muffins are packed with protein, fiber and take less than 20 minutes to whip up! Plus they are naturally gluten-free, vegan, vegetarian, and sugar-free. Making them the perfect healthy snack to enjoy.
Eating Well With a Stoma
Leanne Chan was inspired to add this healthy sweet potato muffin to her meal plan to help people eat well while living with a stoma. Eating well with a stoma is a whole new world. When you have a stoma, you must follow a strict diet and are always worried about what to eat.
To help people living with a stoma, Leanne created a seven-day meal plan book. Her book,‘Health the way Nature Intended‘ will help people through the process of shopping, meal planning, and cooking fantastic stoma-safe, delicious meals. Kudolife is also releasing Leanne’s full meal plan on the Kudolife App, along with recipe videos and tips.
Leanne’s full healthy meal plan will be released in January 2017 on the Kudolife App. But throughout fall we will be releasing her recipes individually.
Cooking With Sweet Potatoes
Muffins and sweet potatoes are just meant to be together; there’s no getting around it. In this recipe, Leanne kept the ingredients list slim, as well as cooking time and equipment required. Cooking these muffins takes no time and creates less mess in the kitchen.
How to Make Sweet Potato Muffins
This sweet potato muffin recipe is as straightforward and simple as they get. You start off by making a lumpy batter out of the steamed sweet potatoes, hemp seeds, coconut oil, almond milk and maple syrup.. Mix these ingredients together. Then you add in the dry ingredients: gluten-free flour, baking powder, baking soda, five-spice powder, and salt. Once you have mixed everything together, dollop your batter into the muffin tins. The muffins bake up to be very tender and moist. With just maple syrup and Chinese five spice flavoring the batter, you can taste the sweet potatoes’ earth flavor.
The sweet potato muffins tasted great after a day and after freezing them for a month. Freezing them are an excellent way to have pre-made breakfast for a morning where you are late for work and need something on the go. Just pop the muffins into the microwave. Then in just a few minuets you’ll have a healthy and tasty snack to take with you to work.
These sweet potato muffins are anti-oxidant, anti-inflammatory, anti-cancerous and are pumped full of vitamins and minerals. Your body will feel nourished and your taste buds will be happy.
Sweet Potato Muffin Recipe
- 1 large sweet potato (diced and steamed until soft) or 1 cup pumpkin puree
- 1/2 cup extra olive oil or melted coconut oil
- 1/2 cup almond milk
- 3/4 cup maple syrup plus 2 Tbs for brushing the muffins
- 1 tsp vanilla
- 2 Tbs hemp hearts
- 2 cups gluten-free flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp Chinese Five-spice or all-spice (cinnamon, cloves, star anise, fennel seeds and Szechuan pepper) or just use cinnamon and ginger
- 1/2 tsp fine sea salt
- Preheat oven to 400 degrees F.
- Peel the sweet potatoes, chop and lightly steam them.
- Drain and mash with hemp hearts.
- Whisk the olive oil or coconut oil, almond milk, maple syrup and add into the potato mixture. In a separate bowl sift flour, hemp hearts, baking powder, baking soda, five-spice powder and salt.
- Mix the dry ingredients into the wet ingredients.
- Line muffin tins with liners.
- Pour 1/3 cup batter into each muffin cup, almost filling it.
- Bake on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes.
- The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
- When they come out of the oven, brush with maple syrup and let cool.
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