By this time you know I love pumpkin.
But now thanks to Recipe Redux putting on this Sweetpotato Contest, I have rediscovered my love of them as well. Simply baked in the oven, cooked in a savory meal, or used in dessert, these sweetpotatoes provide such a delicious flavor and also a very moist texture 🙂
Recap for anyone who has missed my last couple posts and is confused as to why I’m spelling sweetpotatoes without a space: What I used here in this recipe is not just your typical sweet potato. No, these are California sweetpotatoes! Whats unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. The result is a visually, higher quality sweetpotato. California sweetpotatoes are a nutrition bang for the calorie buck with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a days worth of vitamin A, all for 105 calories per serving. Plus, they are available year-round.
Now that we’re all caught up, let’s talk about these muffins. Can you say scrumptious? The flavors of sweetpotato, pumpkin, and almonds all in one mini muffin. What a great way to kick off the Fall season! I love this time of year, because guess what?! Pumpkin and squashes are everywhere! I can now post many pumpkin and squash recipes without seeming completely insane 🙂
I made these muffins for all of my friends the other night, and didn’t know what to expect. But they loved them! I’m not a big baker when it comes to cakes and muffins, so I didn’t know if I would come out with the right ratio of everything, but thankfully I did and these muffins were a great success. And they’re gluten free, dairy free, and vegetarian friendly! So dive on in to this tasty recipe.
Want a little taste of Fall? Or a small bite of heaven? Try this recipe with your very own sweetpotatoes today!
Serves: 18 mini muffins
- 1 cup oats
- ¼ cup California sweet potato, mashed
- ¼ cup pumpkin puree
- ¼ cup applesauce
- 3T egg white
- 6 dates
- 3T agave
- 1T coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp baking powder
- ¼ tsp butter and almond extract
- ¼ tsp sea salt
- Optional: ¼ cup crushed nuts or mini chocolate chips
- DirPreheat oven to 350 degrees Fahrenheit.
- Combine oats and dates in food processor and blend until it forms a crumbly mixture.
- Add in all other dry ingredients and blend until well incorporated.
- In small bowl, mix together all wet ingredients.
- Pour wet into dry, and blend until mixed well.
- Stir in almonds or chocolate chips if desired.
- Spray mini muffin liners with nonstick spray and spoon about 1 tablespoon of batter into each mold.
- Top with extra crushed almonds or chocolate chips if desired.
- Bake in oven for 10-12 minutes, or until done.
1) High in vitamin B6
2) Good source of vitamin C
3) Contain vitamin D
4) Contain iron
5) Good source of magnesium
6) High in fiber
7) Rich in vitamin A
1) High in Vitamin aid which aids in eyesight
2) High in fiber to keep you satisfied
3) Rich in Beta Carotene with plays a role in cancer prevention and benefit your skin
4) More potassium than a banana (great post workout food!)
5) Rich in Vitamin C to keep you fit and healthy
1) Reduce Heart Attack Risk
2) Lower Bad Cholesterol
3) Protect artery walls from damage
4) Build strong bones and teeth
5) Provide healthy fats and aid in weight loss
6) Lower rise in blood sugar after meals
7) Alkalize the body
I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.