Last week I tried this Siggi’s ginger orange yogurt and totally fell in love. The flavor combination made me inspired to try and bake something with a similar profile. I’ve been meaning to bake up some fall-flavored muffins but wasn’t so into the typical pumpkin. Then AHA- these sweet potato muffins with orange and ginger came into my brain! I also wanted to bake something flourless and with less sugar as soon the cookie monster and I will be going sugar-free. Not sure how much of a cookie monster he will stay- maybe it will turn into bacon-gobbler since he’s gearing for a semi-paleo diet. (The nutritionists in me almost cried when he suggested this.) But back to my muffins- these are a great bite, loaded with protein from Greek yogurt, and low in sugar. If you want to make these more substantial for a breakfast, I would double or triple the muffins to make them bigger or jumbo-sized. Either way, you’ll be getting a nice bite of fall flavors that tingles your taste buds but it also good for you!
FLOURLESS ORANGE GINGER SWEET POTATO MUFFINS
- 1 cup mashed sweet potato
- 1/2 cup plain greek yogurt
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1 tablespoon orange zest
- ¼ cup juice from one orange
- 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Flax seed for garnish (optional)
- Preheat your oven to 350 degrees and line a muffin tin with liners.
- Take your sweet potato and perforate the outside using a fork. Microwave for 8-9 minutes, depending on the size of your sweet potato.
- Let the sweet potato cool, then remove the skin and mash the interior.
- Place all your ingredients into a blender. Blend until smooth.
- Pour the batter into your lined muffin tin, about 3/4 of the way full. Top with flax seeds.
- Bake for 25- 30 minutes or until a toothpick comes out clean.