GINGER ORANGE SWEET POTATO MUFFINS

Confession: I made these muffins and then ate them all myself in the span of three days. (Yes, they are the bomb.com).

Either way, this was an exciting week in the life of a public health nutrition nerd. This past week was NEDA (National Eating Disorder Association) week and kicked-off national nutrition month. It's amazing to see how much more awareness around food and its related conditions has become a point of discussion and no longer swept under the rug. 

Food plays such a large role in our lives and society. We use food as a reward, for celebrations, or punish ourselves for food behaviors. Finding the "healthy" balance is challenging and even more, it is challenging to navigate foods that are good for your body (aka free of refined sugars, additives, and odd preservatives). This is something I personally struggle with even though I possess all that knowledge. 

Around snack-time at the office I head into the kitchen and try and find something to meet all these standards and it is sure tricky. Hence why I decided to make a delicious and REAL muffin recipe to bring for my afternoon snack. Bake these babies up for a great afternoon pick me up- they go really well with some matcha! 

Ingredients:

  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup of sweet potato puree
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Zest of 1 orange (about 1/2 tablespoon)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup sifted coconut flour 
  • 1/2 cup chopped roasted, unsalted almonds

Directions:

  1. Preheat your oven to 350 degrees and line a muffin tin with liners.
  2. Mix together the coconut sugar, maple syrup, and coconut oil until smooth.
  3. Then mix in the eggs and vanilla. Stir in the sweet potato.
  4. Fold in the spices, orange zest, ginger. baking soda and flour.
  5. Lastly add in the almonds.
  6. Scoop the batter into the muffin tin, until filled about 3/4 of the way full. Bake for 40 minutes or until a toothpick comes out clean.
  7. Let the muffins cool fully in the pan- this will help ensure they are not crumbly and too soft. 
  8. Enjoy!
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