Muffins – Three Ways!

Hello, world! I have an innovative muffin recipe to share with you today. One of my favorite things about baking is that although once you’ve perfected a recipe, you should follow it precisely, when you’re experimenting to create something new a little bit of haphazardness is welcomed. But, tip: be sure to keep note of the little “pinches of this and that” that you add. Because when you come up with a winner, you’ll probably want to recreate it!

Luckily for you, I’ve written down one of my new favorites.

Secret ingredient? Sweet potato!

No, not your average orange yam. These are delicious, but a little watery. In contrast, one of my prized baking secrets are Japanese yams. They provide a similar function as a banana would, without being overpoweringly “banana.” Banana is wonderful, and has its’ purposes, but when you want a neutral, yet sweet flavor, white or Japanese sweet potatoes are your best bet!

White sweet potatoes still provide fiber, beta-carotene, and other trace vitamins and minerals, so they make for a very nourishing ingredient in a delicious dessert! Or snack… or breakfast.

IMG_1143Preheat your oven to 375°F and mix your wet ingredients. Here we have a half cup of 2% greek yogurt, one egg, 1/4 cup of sugar free vanilla syrup (you can use honey or maple syrup), and a heaping half cup of white sweet potato. Mash the sweet potato well and mix all of them together.

  • 1/2 cup (100g) greek yogurt
  • a little more than 1/2 cup cooked sweet potato (125g)
  • 1/4 cup (60ml) liquid sweetener, such as honey, maple syrup, or sugar-free syrup
  • 1 egg

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Now, for dry ingredients. Here we have:

  • 1 scoop of protein powder (I used Cellucor Cinnamon Swirl Whey)
  • 1/2 cup of oat flour
  • 1/2 cup of fava + garbanzo bean blend flour
  • 1/4 cup of coconut flour
  • 1/2 cup of my secret flour (though pretty much any flour will work here)
  • 1/2 cup of sugar of choice (i use a stevia + erythritol blend)
  • 1/2 tsp baking powder
  • 1/3 tsp sea salt

Now add your wet ingredients to the dry, and mix well. It needed some extra liquid, so I added a 1/2 cup of almond milk.

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Divide and add the batter into as many dividers as you like. I made 12.

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Now here is where you can get creative! This time, I did four of each flavor:

  • Blueberry muffin: some blueberries and a little lemon juice
  • Cinnamon chocolate chip: exactly what it sounds like 🙂
  • Apple maple pecan: maple glazed pecan pieces and homemade dehydrated apple slices

Just add whatever ingredients you like, and mix them in! This way you can have many flavors at once.

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Bake these in the oven for about 20 minutes, so that when you stick a toothpick or knife in, it comes out clean. Let cool for about 10 minutes, and then enjoy!

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