I make a bunch of these in advance and freeze them for a convenient snack or breakfast on-the-go.
To get started, wash and bake 2 sweet potatoes.
Make rectangles with sides out of 2 sheets of tinfoil and place them on a cookie sheet. Poke holes in the potatoes with a fork, then grease them up with a drizzle of olive oil on each one.
Completely seal the potatoes in the foil, place on a middle oven rack, and bake at 375 for about 45 minutes, maybe less, maybe more, depending on the size of the potatoes.
While they’re baking, make up your muffin mix. You’ll need:
- Whole wheat flour
- Flaxseed meal
- Brown sugar
- Pumpkin pie spice
- Baking powder
- Applesauce (unsweetened)
- Coconut milk (use plain or vanilla, or use use whole milk)
- Vegetable oil
- 1 apple
Mix together 2 1/4 cups flour, 3/4 cup flaxseed meal, 3/4 cup sugar, and 1/4 cup brown sugar.
Add 1/2 tsp salt, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1 1/2 tbsp baking powder to flour mixture.
Stir to combine.
When the potatoes have finished baking, scoop the meat out of the skins and mash it in a separate mixing bowl (I used 1 large and 1 medium potato and it gave me about 24 ounces of mashed sweet potato).
Add 4 1/2 tbsp applesauce, 3/4 cup milk, and 1/3 cup vegetable oil to the potatoes. Beat until well mixed.
Add dry ingredients to sweet potato mixture. Mix well.
Wash, peel, and dice 1 apple. Stir it into the mix.
Pour mixture into greased muffin tins (about 3/4 full).
Bake at 400 for about 16 minutes (12 minutes for mini muffins).
To freeze, allow the muffins to cool, then place them in the freezer until just frozen, about 4 hours. Once they’re frozen, transfer them to freezer bags for storage.
Yields 19 muffins