Weekending around here is all about spending time together, finding fun adventures, indulging in some sweets and sorta bending the routine a little bit. I mean we’re all still up at the crack of dawn (thank the wee bebe and toddler for that one), but we’re at a pace of leisure.
Wanna know what’s a HUGE bonus? I don’t have to make breakfasts, lunches and feed a baby all at once in the morning. I can focus on just one thing when we wake up Saturday morning. It’s sorta one of my favourite things. That, and I can actually eat my breakfast with everyone! My weekdays consist of getting everything done for everyone else first, and then maybe eat standing up over the sink after everyone’s out the door and I’m cleaning up.
Another weekend highlight is baking. I can actually make something new or test a recipe out in the kitchen. Experimenting at its finest. There have been plenty of wins and fails. But if it’s a dessert more often than not it never ends up in the trash even if it’s a fail. Add a smear of pb and honey (or nutella) and your golden. Unless it’s burnt, then you’re outta luck in my books.
I’m a HUUUUUGE fan of sweet potatoes. Baked, mashed, sliced, smashed, roasted, I’ll eat em any which way. You need to try these crisps I made a few weeks back! Like I said, I’m a fan, but my little unit in this house hold, not so much. And don’t forget. I’m also just a mom, standing in front of her family, asking them to love sweet potatoes. Please tell me you caught that Notting Hill revamped quote. I think I’m the funniest person sometimes….and I’m pretty sure that’s a party of one right now!
So the thought occurred to me, why not bake some muffins with this tasty tater? Maybe if it’s in the form of a muffin I can convert their sweet potato ways. And guess what guys….they LOVED them! Plus they’re totally gluten free and pretty much sugar free. Win, win, win, win, win, am I right!?
These didn’t last the entire weekend if that tells you anything, but I always feel when muffins are mini you’re bound to eat them a lot faster! But don’t beat yourself up, they’re packed full of healthy ingredients and no added fat so that’s a score if I do say so myself. If you have any sweet potato critics in your home, you’ve got nothing to lose at this point. Give them a go and let me know your thoughts!
Sweet Potato Chia Seed Mini Muffins
1 cup oat flour gluten-free
3/4 cup almond meal
1/2 cup raisins
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon chia seeds
1/2 teaspoon fresh grated ginger (you can use spice as alternate)
1/4 teaspoon nutmeg
1 pinch kosher salt
1/2 cup mashed sweet potato
1/2 cup almond milk unsweetened
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 – Preheat oven to 350 degrees. Spray or use cupcake pan with liners.
2 – Microwave 1 small sweet potato on high for 5-7 minutes until soft. Let cool until easy enough to handle. Scoop out flesh and puree or mash 1/2 a cup with a fork in small bowl. In the same bowl, add egg, grated ginger, maple syrup, almond milk and vanilla. Set aside.
3 – In a medium size bowl, mix together oat flour, almond meal, baking powder, cinnamon, nutmeg, chia seeds, raisins and salt.
4 – Add wet to dry ingredients and mix just until incorporated.
5 – Spoon in batter into lined (or sprayed) cupcake pan.
6 – Bake for 15-18 minutes until an inserted toothpick comes out clean.
7 – Set on cooling rack for 15 minutes. Remove from pan and enjoy!