Sweet Potato Quinoa Muffins (V) (GF)

Lately I’ve been trying to add veggies to whatever I can! I mean why not?? These muffins did taste quite like sweet potato so if your intention is to be sneaky I would suggest adding more sugar! I LOVE sweet potatoes and I purposely reduce the sugar in my recipes so they suited me perfectly. Adding quinoa also offered a great punch of protein. These are pretty much dynamite muffins. These are what you need mid-afternoon when your tummy is starting to grumble and the thought of your dinner menu hasn’t even crossed your mind…



  • 1 1/4 c chickpea flour
  • 1/3 c coconut sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cloves
  • 1 tap baking powder
  • 3/4 c cooked quinoa
  • 1 c almond milk
  • 1 sweet potato, peeled, cooked, and mashed
  • 4 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tbsp walnut oil
  • pecans, to top the muffins


  1. Preheat the oven at 425
  2. In a large bowl combine the flour, sugar, baking powder,  pumpkin pie spice, and cloves.
  3. In a separate bowl, mix the mashed sweet potato, almond milk, coconut oil, vanilla extract and walnut oil.
  4. Slowly stir together the wet ingredients with the dry ingredients. Fold in the quinoa.
  5. Fill a lined muffin tray 3/4 full. Top with pecans.
  6. Bake for approximately 25 minutes.

*Tip: Peel your sweet potato and steam for approximately 15 minutes, or until soft. At the same time have your quinoa boiling. 1 c quinoa= 2 c water. Bring water to a boil and then cover and reduce heat. Let the quinoa simmer for approximately 15 minutes as well.


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