I told you I had fun in the kitchen while I was away. And these were one of my favorite new recipes. I didn’t know whether to call these muffins or pancakes. They are shaped like a muffin, but texture like a pancake, so I decided to top them with maple syrup. I love that you can easily freeze them for future breakfasts, or just store in the refrigerator for up to a week and heat before for breakfast or enjoy cold.
These don’t have any added sugar. The only natural sugar is the maple syrup you can use as a topping. They are completely gluten free and vegan. Spiced perfectly, and full of the nutrients you need post workout or for fueling your body for your next workout, whether it’s chasing the kids or hitting the gym. Spices like cinnamon, ginger and nutmeg were added. Great antioxidant properties in these spices and cinnamon helps to regulate blood sugar and lower cholesterol and blood pressure.
The sweet potato is full of potassium, vitamin A, your B vitamins (so vegetarians and vegans should have these in their diet), vitamin C perfect for the sniffle season and for boosting your immune system, and fiber. Runners doing long distances should eat immune boosting foods, because the high mileage will suppress your immune system due to the intensity and duration. Sweet potatoes are a wonderful addition to anyone’s diet, but runners especially will benefit from them.
I add sweet potatoes to my oatmeal and smoothies frequently. I also love baking with them, using them for muffins, cookies and protein brownies. I guarantee you won’t be disappointed with this recipe and it’s versatile. Enjoy them warm or cold, topped with maple syrup or no toppings. I even added peanut butter on top, but I love nut butters on basically everything or in basically everything ;).
You’ll also get a great nutritional boost with the ground flaxseed. It’s a great source of fiber, but an easily digestible fiber that’s easy on the stomach, and high in essential fatty acids and antioxidant properties. Flaxseeds are known to help reduce risk of diabetes, cancer, stroke and heart disease. I like to sub some of my flour for ground flaxseed.
Simple ingredients, because as a mom and athlete, I love simple!! And when simple is healthy, it’s a win and a must share.
- ¾ c almond milk
- 2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
- 1½ c sweet potato, pureed
- 1 c oat flour
- ½ c almond flour
- ¼ c ground flaxseed (or omit and do ¾ c almond flour)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350 degrees and line muffin tin or grease.
- In large mixing bowl add wet ingredients and mix until well combined with hand mixer (or by hand).
- Then mix in all the dry ingredients, until thoroughly combined.
- Pour mixture into prepared muffin baking sheet, filling each cup about ⅔'s full.
- Bake for about 25 minutes, until lightly browned on top (will be moist inside and more gooey).
Eat them for breakfast, what I made them for, but also great for a snack post workout. And they are baby safe as well. My little guy likes these, and he is a tough one to please. Solids have not been his favorite. He loves nursing, but he is getting better with solids. We’ve worked at it for 2+ months.
Hope ya’ll have a great weekend. Next week I have a few more recipes to share and I’ll have a race recap to share as well. I have a half marathon this weekend. Going for another PR and hopefully podium finish.
See you next week friends!!
Until Next Time Be Whole and Be Fit
What are your weekend plans? Your favorite way to eat sweet potato?