Man can breakfasts get mundane in my home. Finding something thats quick and healthful while still tasting yummy for the kiddos can be quite the challenge. I am thankful they love eggs in all shapes and forms but, as it is, we darn near need to buy a family of chickens to keep up with that whole deal.
Sweet treats can be so fun for breakfast…and these muffins fit right in that category. My kids love my pumpkin muffins and sometimes for something fun I add in chocolate chips. So I thought…if pumpkin is so yummy in a baked good, why wouldn’t sweet potato be?
So I gave it a shot. And the results made my little ones (and my big one-the guy is on the verge of chocoholism) pretty darn pleased.
They are sweet-to be honest, too sweet for breakfast for me (you know me and sweets-now put a bag of Doritos in front of me and I’ll show you whose boss..ugh) but for you sweet-toothed friends these will be right up your alley.
They’ve got a magnificent, comforting spice to them with the cinnamon, nutmeg and ginger and I’m pretty sure our superfood friend sweet potato could be my new favorite baking secret weapon.
They are perfect to store in the freezer for quick, on-the-go snacks or breakfast and, because I prefer them warm, gooey and freshly baked, I tend to reheat them in the oven to give them that feel.
So many nutrients…and so many happy tummies!
Dark Chocolate Chip Spice Muffins
notes: Oat flour is available for purchase in most supermarkets. I make my own…it is very simple and cost effective. Just grind up rolled oats in your food processor or nut/coffee bean grinder until they resemble a smooth flour-like texture. I grind large quantities at a time and store them in an air tight container. Be sure to use gluten free oats if gluten is a concern for you.
1 1/4 Cups Oat Flour
1/2 Cup Almond Flour or Almond Meal
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1 Cup Sweet Potato Puree
1/3 Cup Honey
1/4 Cup Melted Coconut Oil, slightly cooled
2 Large Eggs
3/4 Cup-1 Cup Dark Chocolate Chips
Preheat the oven to 350 and prepare a 12 count muffin pan with liners.
In a medium bowl whisk together the oat flour, almond flour, baking powder, baking soda, salt, nutmeg, ginger and cinnamon.
In a large bowl whisk together the sweet potato puree, honey, coconut oil and eggs. Stir the dry ingredients into the wet ingredients until just combined. Gently fold in the chocolate chips. Divide batter among prepared muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Makes 12 muffins.