Can you tell that we have been on a sweet potato kick lately in our house? We buy them much more often than we used to because our son LOVES them. As a result, I am constantly looking for new and fun ways to make them so that we’re not just eating baked sweet potatoes every week or steamed potatoes.
These sweet potato muffins are a sweet and savory combo, satisfying but not too sugary. They are loaded with fruit and vegetables (apple, sweet potato) and a decent amount of fiber too. Their texture is moist, but holds true to muffin shape once cooked. The other main ingredient in these muffins is quinoa flour. I used quinoa flour because it offers different nutrients than rice flour or millet. Not to mention it is an easy way to get quinoa into my 9 month old’s diet since he can’t eat the traditional way. If you’re not a fan of quinoa flour, it is okay to use something else — but, I can’t guarantee that the texture will be the same if you use something else. I encourage you to experiment though if you want a different flavor or just don’t have quinoa flour in your pantry!
By the way, if you’re not a sweet potato fan, you can swap it out for pureed pumpkin instead. Who doesn’t love something with pumpkin in it this time of year?
Whether you do them as sweet potato muffins or pumpkin muffins, these are a nice way to celebrate fall.[yumprint-recipe id=’81’]