10 minutes (plus 1 hour for baking sweet potato)
These muffins are the perfect fall breakfast with yogurt, afternoon snack for the kids or dessert for all. Both pumpkin andsweet potatoes are an an excellent source of vitamin A and are fiber rich so they keep youfull for longer. Combine that with theanti-inflammatory benefits of cinnamon, and you have yourself a delicious, comforting, healthy muffin. Kid approved!
20-25 minutes baking time
¾ cup sweet potato puree*
½ cup pumpkin puree
¾ cup coconut milk, almond milk or cows milk
1 Tbsp chia seeds
½ cup coconut sugar
1/3 cup water
¼ cup canola or grape seed oil or unsweetened applesauce
2 Tbsp maple syrup (I prefer grade B for maximumantioxidants)
1 Tbsp fresh squeezed lemon juice
2 cups flour (unbleached all purpose, whole wheat oralmond)
2 tsp aluminum free baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
Optional 1/3 cupdark chocolate chips or 1/3 cup chopped raw walnuts
Preheat oven to 400 degrees.
Place muffin liners in muffin pan. In a large bowl, hand mix together sweet potato, pumpkin, milk, sugar, chia, water, oil, maple syrup and lemon juice. In a smaller bowl, sift together flour, baking powder, baking soda, salt and spices. Combine mixtures in the large bowl. Add in chocolate chips and/or walnuts. Spoon batter evenly into the muffin liners. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool slightly and serve. Keep in an airtight container for up to 3 days or freeze.
*Simple roast sweet potato for 1 hour at 400 degrees. Spoon out roasted sweet potato flesh and discard skin. Or, twist a little sea salt on the skin and eat it as a nutritious snack while baking!