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