Muffins are basically the perfect food for busy people! They’re portable, they’re delicious, and they give you a ton of energy to get you through your day. That’s why I like baking muffins for the week ahead, and keeping them on hand to put into my boys’ lunch boxes, or grab for a quick breakfast on my way out the door.
I’m always trying to come up with new recipes for my muffins, just to keep things interesting. I get bored with flavours if I eat the same thing for too long, and by mixing it up, I’m ensuring that I’ve got a lot of nutritional diversity happening in my day-to-day diet.
For this recipe, I decided to use brown rice milk, because I feel it’s very complimentary with the earthy flavours of sweet potato, date sugar and nutmeg. As I’ve discussed before, chia seeds are FULL of health benefits, including omega 3 fatty acids, antioxidants, calcium and fiber. Plus, they have this great little crunch to them, making them a welcome addition to any baked goods!
These muffins can be made in under an hour, making them the perfect recipe to make on a Sunday or Monday night, when you’ve got a busy week to look forward to. They keep for up to five days in an airtight container, although they usually don’t last that long in my house! Next time you need a nice little snack to have on hand at home, try making these muffins! Eat well to live well!
Sweet potato & Chia Seeds Muffins
- 1/2 cup oat flour
- 1 cup gluten free white flour
- 1 cup brown rice milk
- 1 tbsp chia seeds
- 1 tsp baking powder
- 3 tbsp date sugar
- 1/2 tsp nutmeg
- 1/2 tsp Himalayan pink salt
- 3 tbsp coconut oil
- 1 sweet potato grated
- 1. Preheat oven to 185C (370 F), and grease a muffin pan with coconut oil. 2. Mix all ingredients together. Pour into muffin tin. 3. Bake for 30 minutes, until golden brown. To test doneness, insert a toothpick into the center of the muffin. If the toothpick comes out clean, the muffins are done. Otherwise, continue to cook and check at every 10 minute interval.