I’m not a big muffin-for-breakfast person, but these might have converted me. Mild sweetness, a good amount of spice and lots of flavorful, fiber-rich ingredients like buckwheat*, sweet potato, almond flour, and apples make these muffins both delicious and good for your bod.
I’m going to let you in on a (totally unrelated) secret: Fabes and I are bailing on Thanksgiving this year. We’ll actually be back in town the day after — just in time to see family that’s in town and scoop up some leftovers.
Back in July we decided to buy some seriously cheap plane tickets to Paris on a whim (I know, we’re jerks). We figured work would be quiet this week in November and we’d get some great chillout time in the City of Light. This will be our fifth trip to Paris together (yeah, we’re now full-fledged Francophiles) so we don’t need to sightsee, we just want to spend some time together, walk along the Seine and a few of our favorite neighborhoods, eat a bunch of good stuff, and drink some dope natural wine. I cannot wait.
All that being said, I’ve made these muffins with Thanksgiving in mind. I think they’re perfect as a grab-and-go brekkie or as an afternoon snack and great to have with a smoothie on Thanksgiving morning — they’re filling, tasty, and seasonal but still totally wholesome. Also the texture is A+ (I wasn’t going to say “moist”, but there it is). I’m packing some of these for the plane as this goes live.
*Not actually wheat, btw — it’s a gluten-free pseudo grain.
Sweet Potato Apple Muffins
Tender, naturally sweet, and spiced — these muffins are healthy, gluten-free and low sugar, making them a great breakfast or snack. I love serving them warm with a little almond butter and a cup of tea.
- 1 cup almond flour
- ½ cup buckwheat flour
- 1 ½ teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon salt
- 1 cup mashed sweet potato roasted or steamed
- 1 mashed banana
- ¼ cup melted coconut oil or avocado oil
- ¾ - 1 cup almond or coconut milk*
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 medium apple chopped and thinly sliced
Heat oven to 350°F. Lightly grease a muffin pan with coconut oil.
Mix dry ingredients (flours, baking soda, cinnamon, nutmeg, salt) in a medium bowl. In another bowl, mash the banana with the sweet potato, then mix in oil, milk*, maple, and vanilla.
Gradually mix the dry ingredients into the wet mixture until everything is just combined. Fold in half the apple chunks.
Pour batter into the prepared muffin pan. Top each muffin with the remainder of the apple chunks. Bake for 30 minutes total, rotating the muffin pan at the 15-minute mark and bake for 15 minutes more.
*Start by adding ¾ cup and mix everything to combine. If the mixture seems a little too dry (it should be thick and slightly sticky, but still easy to stir), add another 2-4 tablespoons of the milk.