Not only are these muffins from dailyburn.com made with 100 percent whole grain oats, they’re gluten-free, vegan and free from refined sugars. So what makes them taste so moist and scrumptious? The naturally sweet and nutritious star ingredient: sweet potato. And if that’s not enough of autumn’s best, cinnamon and apples play supporting roles, along with coconut sugar (a mineral-rich, all-natural substitute for refined white sugar) for a hint of sweetness. Try these rich and hearty muffins for breakfast or as a guilt-free snack anytime!
Yields 12 muffins Prep Time: Up to 1 hour Cook Time: 20 minutes
Ingredients
1 sweet potato
2 large apples, cored and chopped into small pieces
2 1/4 cups whole rolled oats
1 tablespoon chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
6 tablespoons coconut oil, melted
3/4 cup coconut sugar
Preparation
Enjoy these healthy treats fresh out of the oven or store them in an air-tight container at room temperature for up to 3 days.
The Skinny - Per muffin:
202 cal
9 g fat
30 g carbs
3 g fiber
3 g protein
Image: clipartartpanda.com
Yields 12 muffins Prep Time: Up to 1 hour Cook Time: 20 minutes
Ingredients
1 sweet potato
2 large apples, cored and chopped into small pieces
2 1/4 cups whole rolled oats
1 tablespoon chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
6 tablespoons coconut oil, melted
3/4 cup coconut sugar
Preparation
- Bake the sweet potato in the oven at 375° F for about one hour or until it is tender. Alternatively, you can microwave it until tender. Set aside.
- Raise the oven to 450°F.
- Cut the apples into small pieces. Set aside.
- Put the rolled oats in a food processor or high speed blender and process until the oats resemble flour (about 1 minute).
- Put the flour in a large mixing bowl.
- Put chia seeds in a small bowl and add 3 tablespoons water and stir (it will form a gel). Set aside.
- Remove the skin of the baked sweet potato and add the flesh to the food processor or blender (no need to clean it out from the flour).
- Add up to 1/4 cup water and process until smooth. Set aside.
- Add the baking powder, baking soda, salt and cinnamon to the bowl of oat flour and mix well.
- In a separate bowl, mix the melted coconut oil, coconut sugar and chia seed gel and mix very well.
- Then, mix in 1 cup of sweet potato puree.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in the apple chunks.
- Divide the batter evenly among prepared muffin cups.
- Sprinkle with oats and a bit of coconut sugar, if you like.
- Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes.
Enjoy these healthy treats fresh out of the oven or store them in an air-tight container at room temperature for up to 3 days.
The Skinny - Per muffin:
202 cal
9 g fat
30 g carbs
3 g fiber
3 g protein
Image: clipartartpanda.com