Today's recipe is another very healthy and nutritious sweet treat. These Apple Sweet Potato Muffins are a great pre-workout snack, as they provide a good amount of healthy carbs and also some protein. They are delicious, very moist and great as a balanced and tasty snack.
As the apple and the sweet potato provide all the moist needed for the dough, no added fat is needed for these muffins. I used almond milk in this recipe but if you're avoiding nuts you can replace it by any other plant-based milk, such as oat or rice milk. As a sweetener, I used coconut sugar, which is non-refined and has a low glycemic index.
For garnish the muffins I used extra apple little cubes, some Gluten-free Organic Instant Oats and a sprinkle of cinnamon.
They bake in a snap, while their delicious and lovely apple cinnamon fragrance spreads throughout the kitchen.
They turn out fluffy, moist, satiating, delicious and they're healthy!
Apple Sweet Potato Muffins
Preparation Time: 10 minutes
Baking Time: 30 minutes
Difficulty Level: Easy
Cost: ~3,20 € (in Portugal)
Nutritional Information (per muffin): 90 Kcal, 2.6 g protein, 15.3 g carbs, 1.3 g fat
2 cups Gluten-Free Organic Instant Oats (~200 g, processed into flour) + extra for garnish
1 cup Almond Milk (or any other plant-based milk)
1/2 cup Coconut Sugar (~70 g)
1 cup Steamed Sweet Potato Puree (~260 g)
1 shredded Apple + extra apple cubes for garnish
1 tbsp ground Flax, thickened with 3 tbsp Water
1 heaping tsp ground Cinnamon + extra for garnish
1 tsp Baking Soda
1. Peal and steam the sweet potato until tender (about 15 minutes). Reserve.
2. Place the instant oats in the food processor or coffee grinder and process into a flour. Transfer to a mixing bowl and reserve.
3. Place the ground flax into a small bowl, add in the water and give it a stir to combine. Let it thick for about 10 to 15 minutes.
4. Pre-heat the oven to 360 F/180 ºC and prepare a muffin tray lined with muffin paper cups.
5. Add the coconut sugar, cinnamon and baking soda to the oat flour and combine with a whisker.
6. Place the steamed sweet potato into the food processor and add in the almond milk. Process until it turns into a homogeneous batter. Add it to the oat flour mixture and stir to combine.
7. Add in shredded apple and the thickened flax and stir to combine. Transfer the batter into the muffin paper cups (they don't grow much so you can fill them up almost to the top). Garnish with the extra apple cubes, extra oats and a sprinkle of cinnamon. Place into the oven and let them bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let them cool down for 5 to 10 minutes. When possible, remove muffins from the muffin tray and let them cool down completely to room temperature. Serve and enjoy.
I hope you enjoy this recipe. If you try it don't forget to share your photos on the blog's facebook page!