Being home for a few days gave me some time to experiment with more yummy food. When I am away from home and I don’t have the ability to make my own meals and snacks it can be very frustrating. I love playing around with different foods and finding healthy variations to my favourite snacks and meals.
Yesterday, I happened to whip up some of my best muffins ever to bring with me for the end of my tour! I say my best muffins ever not just from my own judgement, but from my husbands as well!
As I was looking around my fairly empty kitchen, I didn’t have much to work with, but when I spotted a few sweet potatoes sitting in the basket, I tried to think about what I had that would pair well with them in muffins. Since I haven’t been home for more then 2 days at the time in the past 2 months, my pantry and fridge are lacking in substance, but what I did find was enough to make some delicious muffins!
Let’s take a look at the nutritional benefits of these muffins!
We’ve got the sweet potatoes, filled with fibre, potassium and Vitamin A and C. They also offer antioxidants and anti inflammatory properties making these the true super heroes of the muffins.
Oats also bring us some fibre and protein. Being a complex carbohydrate, they help keep you full for a long period of time and aid in healthy digestion as well.
We have some walnuts in there as well, giving us our daily dose of omega-3 fatty acids, helping our heart and our brain, and more antioxidants to help us fight diseases such as cancer and diabetes.
I’ve sweetened the muffins with dates, a natural sweetener ideal for pre-workout snacks. Dates are also high in fibre, magnesium and potassium, making them excellent electrolytes.
And finally, I mixed the flour to include spelt flour. Spelt contains B Vitamins and is an excellent source of calcium and zinc. It is also slightly higher in protein then whole wheat flour.
So there we have it! Your nutritional guide to these superfood muffins!
- 1/2 cup of whole wheat pastry flour
- 1/2 cup of spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 cup oats
- 1 cup dates, chopped fairly small
- 1/4 cup melted coconut oil
- 2 mashed bananas
- 1 cup sweet potato puree made from mashed sweet potatoes (About 2 medium sized sweet potatoes)
- 1/3 cup maple syrup
- 2 tsp pure vanilla extract
- 3/4 cup soy milk
- 1/2 cup walnuts, chopped
- 2 tablespoons of flax seeds
Preheat the oven at 375 and oil a muffin pan.
First step, boil water over high heat and add chopped sweet potato. Leave the potato to boil for 8-10 minutes, or until you can stick a fork into the potatoes.
While these are boiling, mix all your dry ingredients together and combine.
In a separate bowl, starting with the coconut oil, add the wet ingredients together. When the sweet potatoes are finished boiling, drain the water, mash them, and add it to the wet mixture. Whisk well.
Add the wet and dry mixtures together and stir to combine them, not too much, not too little. Just enough so everything is mixed together.
Scoop the batter into your muffin pan with an ice cream scooper, or a big spoon. Fill about 3/4 of each muffin hole.
Bake for 30 minutes, or until they start to lightly go brown on the top.
Last step, try not to eat them all in one sitting! I know they are healthy for you, but too much of something is never a good idea!