Category: Muffins

Chocolate Sweet Potato Muffins

If you love chocolate you will love these muffins! The sweet potatoes and banana help create the perfect texture. These muffins are perfect for a healthy sweet dessert or a snack.

This recipe is from My Whole Food Life:

Ingredients:

  • 2 cups oat flour (can grind rolled oats in a blender to flour consistency)
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups cooked and pureed sweet potato
  • 1 mashed banana (can also use 1/2 cup unsweetened applesauce or more sweet potato)
  • 1/3 cup date syrup (can also use 12 Medjool dates)

Directions:

  • Preheat oven to 350.
  • In one bowl, add the oat flour, cocoa powder, baking soda, and cinnamon and mix together.
  • In another bowl add the sweet potato, banana, and date syrup and stir. If using dates instead of date syrup, it is easiest to blend the dates with a little water in a high speed blender. Then you can just add the sweet potato and banana and blend until all combined.
  • Add the dry ingredients into the wet ingredients and mix with a spoon until combined.
  • Spoon the batter into a muffin tin lined with cupcake liners or silicone baking cups.
  • Bake for 11-13 minutes, or until a toothpick comes out clean.
  • Let the muffins cool before removing from the pan.
  • Store in an airtight container in the fridge. They should last at least 7-10 days. You can also freeze them for up to 6 months.

Sweet Potato Blueberry Muffins

Here’s another tasty muffin recipe. It uses oats as the flour and bananas, dates, and sweet potato as the sweetener!

This recipe is adapted from here:

Ingredients:
  • 1 medium banana
  • 2 cups sweet potato puree (2 medium to large sweet potatoes, baked or 1 15oz can of sweet potato puree)
  • 8 medjool dates
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup fresh or frozen blueberries
Directions:
  1. Preheat oven to 375.
  2. In a large bowl, combine your oat flour, baking soda, baking powder, cinnamon, nutmeg, and ginger and set aside.
  3. In a blender, blend the banana, sweet potato puree, dates, and vanilla extract.
  4. Add this into the flour mixture while gently mixing together until completely combined. TIP: avoid over-mixing to prevent toughness in the final product.
  5. Fold in blueberries
  6. Spoon the batter into muffin cups and bake for 20 minutes or until the muffins are lightly browned.

Enjoy 🙂

Blueberry Muffins

These are our favorite blueberry muffins! Enjoy them for breakfast, as a snack, or for dessert!

blueberry muffins copy

This recipe was adapted from Straight Up Food:

Ingredients:

  • 12 Medjool dates, pitted and chopped (about 1-1/2 cups or 8 ounces)
  • 1 cup non-dairy milk
  • 1-½ cups old fashioned rolled oats
  • ¾ cup millet
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ½ cup applesauce
  • 1 teaspoon lemon zest, packed
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw first)
  • ½ cup roughly chopped walnuts

Directions:
1. Preheat oven to 350. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
2. Grind oats and millet into a flour in a high-speed blender and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
3. Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
4. Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan, filling each muffin cup about 3/4 full.
5. Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

Feel free to add more blueberries and lemon zest to the batter, we always do!

Enjoy 🙂

Banana Bread Muffins

This is Ashley’s favorite muffin recipe! She makes these all the time whenever there are enough ripe bananas, which is actually quite difficult with all the bananas we quickly go through.

Banana Bread Muffins 3

This recipe was originally for banana bread.  But we found that the muffins baked better than a whole loaf of bread and it made it easier to make a grab-and-go snack that was already portioned.

Ingredients:

  • 1 cup millet
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 5 bananas!
  • 1/2 cup date paste (or 10 dates)
  • 1/2 cup unsweetened applesauce (or 1 small apple)
  • Optional: 1/2 cup chopped walnuts

Directions:

  1. Preheat oven to 350F
  2. Combine millet and oats in a high-speed blender and process into a flour.  Transfer to a large mixing bowl.
  3. Add baking powder and stir.
  4. Blend together bananas, date paste or dates, and applesauce until well combined.
  5. Add wet ingredients to dry ingredients and stir.  Add walnuts, if desired, and stir.
  6. Pour into muffin pan (I use a silicon pan) and bake for 20-22 minutes.
  7. Allow to cool and enjoy!

Banana Bread Muffins 2