I spent today making foods and freezing them for the babies. It’s a bit of work, but it’s really one of my favorite things to do. I’m not artsy or crafty; I can’t draw, I can’t paint, and any craft I attempt is a big Pinterest Fail. But playing with ingredients and mixing up recipes is my creative outlet.
I made veggie frittatas, zucchini lentil soup, and these muffins. I love creating recipes and these are about as good as it gets! I’m having a hard time staying out of them, but I think they’re fairly guilt-free (minus the sugar…)!
Start with 3 medium sweet potatoes and 2 apples. Bake the potatoes until they’re tender.
While your potatoes are baking, wash and grate the apples. Set them aside for later.
I use my Salad Shooter to grate the apples. This is one of my most well-loved kitchen gadgets!
Next, mix together 2 1/4 cups any flour (I used 1 1/2 c whole wheat flour and 3/4 c garbanzo flour for extra protein) and 3 tbsp cacao powder. You can use cocoa powder in the place of the cacao if you want, but cacao has added health benefits.
Add in 3/4 cups white sugar and 1/4 cup brown sugar. You can substitute with an alternative sweetener if you want, but this is the only thing in the muffins that isn’t healthy, so I choose to overlook it. As an alternative, you may want to use honey, maple syrup, or apple sauce. But if you do that, add a little extra flour or flaxseed meal (see below).
Finally, add 1/2 tsp salt, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/2 tsp cloves, 1 1/2 tbsp baking powder, 1/4 c flaxseed meal, and 3 tbsp chia seeds.
When the potatoes have finished cooking, scrape the meat out of the skins and dump it into a blender. Add 3/4 cup milk (I used unsweetened almond milk) and 1/4 cup melted coconut oil to the blender. Blend it all together.
Pour the sweet potato mixture into the dry ingredients and give it a good stir. Once it’s mixed well, stir in the shredded apples and pour the batter into into muffin tins. I use these silicone muffin tins and love them because it’s easy to get food out once it’s cooked.
Question of the Day: Are they called muffin “tins” if they’re made of silicone??
Bake at 400 for 16-20 minutes.
Yields 24 Muffins. Freeze these in the tins, then pop them out and store in freezer bags.
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