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I really don’t think you can have enough muffin recipes. Healthy, homemade muffins are a great snack for everyone. They take just a few steps to make, you can always find a way to sneak in some hidden nutrition, they are simple to eat on the go, and freeze for use at a later date. These muffins were so easy to make since I already had the roasted sweet potatoes ready. And it’s no surprise to see peaches added, is it? I told you I was putting peaches in everything these days! :)
I try hard to avoid adding any refined sugar to our food. These muffins were sweetened with a peach, sweet potato, real maple syrup, and some spices, that’s it. Each muffin has 8 grams of sugar, all from natural sources, and 3.5 grams of fiber. They are a great filling snack, or perfect with a cup of coffee or tea in the morning.
So now the maple roasted sweet potatoes have given me two dishes — them alone as a side, and now these Sweet Potato Peach Muffins. Next up, Sweet Potato Veggie Burgers!
| Sweet Potato Peach Muffins |
- 1 cup maple roasted roasted sweet potatoes – make sure you really mash them into the measuring cup to get a full cup.
- 1 small peach
- 1/2 cup unsweetened coconut milk
- 2 tbsp coconut oil, melted
- 2 eggs
- 1/3 cup real maple syrup
- 1 tsp vanilla extract
- 2 cup whole wheat flour (or gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup chopped pecans, optional
- Preheat oven to 350
- Place the roasted sweet potatoes and peach into a food processor and mix until smooth, then pour into a medium bowl
- Add the rest of the wet ingredients and mix well
- In a large bowl, mix together all the dry ingredients
- Add the wet ingredients into the dry and mix until combined, careful not to over mix
- Fill non-stick muffin pan 2/3 of the way
- Bake 20 minutes
- Remove the muffins from the pan and let them cool for 5 minutes before serving
Keep them room temperature in an air tight container for a couple days. Wrap and freeze any leftover.
2 comments… read them below or add one
Lovely! Feel like picking up one and take a bite.
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I made these today – I used agave instead of syrup because I was out, coconut cream for the milk (out again), and added ground almonds instead of pecans. They were very tasty – one change I might make next time is to leave some of the peach out of the puree and throw in some diced peaches for added texture. My kids all loved them! This will be a breakfast and snack staple this week!