These muffins surely are scrumptious! I’m sure many of you pair sweet potatoes with Thanksgiving, however, my tasty ‘Sweet Potato Muffins’ are the perfect snack all year round. Sweet potatoes can be found in your local markets year-round, however, they are in season in November and December. They are an excellent source of vitamin C and manganese, a good source of vitamin B6, copper, dietary fiber, iron and potassium. Due to their excellent source of vitamin C and vitamin A (in the form of beta-carotene), sweet potatoes have healing properties as an antioxidant food. Both vitamin C and beta-carotene are powerful antioxidants that work in the body to eliminate free radicals. Since these nutrients are also anti-inflammatory, they can aid in reducing inflammation.
Enjoy these muffins with your breakfast, as a mid-afternoon snack or as a treat for dessert. I enjoy these muffins toasted with a nice spread of almond butter. My clients and I love eating these muffins crumbled into morning oatmeal or lunchtime salads for an extra flavor boost!
- 1 cup whole wheat flour
- 1/4 cup ground flax seeds
- 1/3 cup oat bran
- 1 tsp. baking powder
- 3 medium sweet potatoes
- 1/3 cup agave nectar
- 2 Tbsp. stevia
- 1/2 tsp. cinnamon
- Dash of chili powder
- 3/4 cup dark chocolate chips
- 1/2 cup water
- Pre-heat oven to 350 degrees
- Cut sweet potatoes into chunks and steam for 25 minutes or until soft
- Transfer to a blender and puree.
- In a large mixing bowl, combine all dry ingredients. Mix well.
- Add sweet potatoes, agave nectar and stevia. Continue to mix well.
- Add water as needed to combine ingredients.
- Fold in dark chocolate chips.
- Pour into muffin tins and bake for 25-35 minutes.