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