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.