What do normal people do at 6:30 am on a Friday morning? Answer: Sleep, go to the gym, make breakfast, walk the dog. What does Chelsea do at 6:30 am on a Friday morning? Bake muffins!
I’ve always been a bad sleeper, but lately it’s been worse. I keep on waking up at 4 am and can’t fall back asleep! So when it happened again on Friday, I decided I might as well be productive and bake.
By 7 am, my kitchen was a mess of flour, blobs of batter on the counter, and the dreaded stack of dishes in the sink.
But having these sweet potato muffins just in time for breakfast was so worth it. They came out really soft and moist with the perfect amount of sweetness. And even though I used canned sweet potato, I’m sure canned pumpkin would work just as well!
Spiced sweet potato muffins
Adapted from these Pumpkin Spice Latte Streusal Muffins from Healthy Food For Living
1 cup whole wheat pastry flour
1/3 cup of quick cooking oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup brown sugar
2 tbsp ground flaxseed
3/4 cup sweet potato puree
1/4 cup sweetened applesauce
2 tbsp canola oil
1/3 cup egg whites
1/4 cup maple syrup
1/2 cup of raisins
Preheat oven to 325°F (note, my oven is a bit wacky, so 350°F might be fine for your oven).
In a large mixing bowl combine the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, brown sugar and flaxseed. In a smaller bowl mix together the sweet potato, applesauce, canola oil, egg, egg whites, and maple syrup. Add the liquid mixture to the dry ingredients and stir until just combined. Don’t overstir! Then fold in the raisins.
Scoop evenly into an oiled muffin tray, then bake for about 18 minutes, or until a toothpick comes out clean.
Do you ever bake at weird times?
What’s the last thing you baked?