Sweet Potato Punkin’ Muffins 

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Prep Time

10 minutes (plus 1 hour for baking sweet potato)

Prep Notes

These muffins are the perfect fall breakfast with yogurt, afternoon snack for the kids or dessert for all. Both pumpkin and sweet potatoes are an excellent source of vitamin A and fiber rich. Combine that with the anti-inflammatory benefits of cinnamon, and you have yourself a delicious, comforting, healthy muffin. Kid approved!

Cooking Time

20-25 minutes baking time

Yields

12 servings

Ingredients

  • 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 avocado oil, grape seed oil or unsweetened applesauce

  • 2 Tbsp maple syrup (I prefer grade B for maximum antioxidants)

  • 1 Tbsp fresh squeezed lemon juice

  • 2 cups flour (use gluten free if preferred)

  • 1/3 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

  • 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

Directions

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. Even top muffins with Quinoa Sprinkle. 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.

 

Notes

*Baby food organic sweet potato works great OR if you have time, simply 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!

Credit

Chia Leah

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Treats, SnacksLeah Bostrom