Easy, healthy muffins, made with wholesome real food ingredients! We love keeping a stash in our freezer for on-the-go breakfasts and lunch box sides.
Ingredients
Ingredients:
1 can (15 oz) Organic Sweet Potato Puree
1 cup Whole Wheat Flour
½ cup Oat Flour {or ground rolled oats}
2 Eggs
½ cup Unsweetened Applesauce
2 tablespoons Maple Syrup
2 tablespoons Melted Coconut Oil
¼ cup Unsweetened Almond Milk or Milk of Choice
2 teaspoon Cinnamon
1 teaspoon Baking Powder
Optional: ½ cup Dark Chocolate Chips
Optional: ½ -1 cup Shredded Carrots
Optional: 1 tablespoon Flax Meal
Optional: 1 scoop Collagen Peptides
Instructions
Preheat oven to 350 degrees.
Add all ingredients to a large mixing bowl and mix well.
Stir in optional chocolate chips. I personally like to put 6 muffins in the muffin tin without chocolate chips and then stir in chocolate chips for the remaining 6 muffins.
Dividing batter evenly into the muffin tin.
Bake for 25-30 minutes at 350 degrees. *Note, if you add ½ c - 1 c shredded carrots you may need to bake for an additional 5-8 minutes.
Cool muffins and enjoy!
If you plan to freeze the muffins make sure they cool completely before preparing them for the freezer.
Notes
*Store leftover, cooled muffins in the refrigerate for up to 1 week, or freeze for up to 3 months in the freezer.
Recipe by Nourish, Move, Love at https://www.nourishmovelove.com/healthy-sweet-potato-muffins/