I’ve never met a person who didn’t like muffins, but I know a lot of people who care about the quality of what they’re eating. If you fall under either of these categories and love sweet potatoes as much as I do, you’re going to be blown away by these rich Sweet Potato Pie Muffins.
Thank you so much to everyone who was so supportive of my post yesterday about what I got from my blogging break! One other thing that happened during this time was the fact that I was the world’s biggest tease on Instagram and today I’m doing all I can to make amends. While I wasn’t posting as frequently online, I was still developing and testing recipes like crazy. I was also, of course, photographing and posting them to Instagram with no ingredient list or instructions to show because who wants to type all of that on an iphone? Am I the worst or what? The good news though, is that I don’t play hard to get for very long (ask my boy friend) and today I’m sharing my hands-down favorite of the past month.
Disclaimer: paleo baking isn’t always easy.
I remember the first time I experimented with it like it was yesterday, but it was actually probably about a year ago. I put it off for so long because the ingredients were foreign and expensive to me. The thing that sucks about the first plunge is that you do have to build your ingredient stash from the ground up, which yes can be extremely pricy.
In my first whole30, I didn’t really crave specific tastes as much as I did textures. There’s those people out there that hate certain things because of texture, but I’m the opposite in the sense that I won’t ever notice it negatively, but I’ll be obsessed with certain foods because I love that they’re crunchy, or grainy, or chewy. So in my whole30, I was constantly craving something creamy or cakey. If you think about it, those aren’t as easy to get when you can’t eat yogurt or baked goods. After that 30 days, I obviously stuck pretty closely to paleo, but I knew I needed the texture of bread back in my life.
Cue the muffins.
The texture is what I love about these, but don’t get me wrong the taste is fantastic as well. I’ll admit I’ve never been just a huge regular muffin person because they always seemed really dry like I didn’t want to eat them with butter, but I didn’t want to eat them without it either.
That’s why I was so thrilled when they came out the way they did. I’m calling them Sweet Potato Pie muffins because they do have that satisfying pie texture that I’ve always loved. They’re not too cloyingly sweet, which is exactly how a muffin should be and they’re even more enjoyable with the spiced flavors.
The one caveat is that the prep time is a little longer because the potatoes need to be fully cooked in order to start on the batter. It might be smart to throw them in the oven during your weekly meal prep if you’re usually crunched for time. You, of course, could boil or steam them, but I very strongly caution against this because it would add moisture that could mess up the consistency of the batter.
Once you have the potatoes baked though it’s smooth sailing from there and everything is a breeze. If you want to get a little crazy you can do as the young and rungry do and drizzle some almond butter on top (and by drizzle I mean a full on nut butter waterfall on each bite).
- 2 large sweet potatoes
- 3 dates
- ½ c coconut flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- ½ tsp vanilla
- 3 eggs
- 1 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
- ¼ c pecan pieces (optional)
- Preheat the oven to 400 degrees
- Bake 2 large sweet potatoes for 1 hour or until soft to the squeeze
- Allow them to cool for at least 5 minutes
- Change the oven temp to 350 degrees
- During those 5 minutes, soak your dates in a cup of warm water to soften
- Cut them down the middle and remove/discard the pit
- Remove the peels of your potatoes and put them in the food processor (I cut mine up a little bit to make it easier)
- Mash them up a bit and then add the dates
- Process the mixture thoroughly until well incorporated without any visible chunks
- In a separate bowl, mix all of your dry ingredients
- Add the sweet potato date mixture and then the eggs and rest of the wet ingredients
- Fold in pecan peices (optional)
- Mix well using a large spoon
- Grease a muffin pan
- Fill each cup right up to the brim with the batter
- Bake for 40 minutes
What’s your favorite things to bake?
What food textures do you like/dislike?
Does it still hurt to buy speciality baking ingredients or have you build up your supply cabinet enough to not notice?
Breakfast: sweet or savory? I’m die hard savory so when I make things like this it’s always for snack or dessert!