Hooray for the birth of my blog! Cheers to the first of many recipes to come.
These muffins are the result of one of my recent health-kicks. Every few months I’ll decide that I need to get down to business, be healthier, and finally cut out all of the empty carbs and junk food from my life… I’ll vow to follow a vegan diet a few days out of the week, eliminate “white” foods, and hide my cupcake cookbook from myself. But then I come to my senses and realize how much happier I am when I have my treats :).
Anyway, I stumbled across these little gems and had to try them. You can call them healthy, but they have enough flavor to make you think otherwise. The sweet potato makes these babies denser than your usual muffin, and the quinoa gives it a nutty flavor and a different texture. My favorite part is the almond streusel, which adds the perfect amount of sweetness. I had two of these muffins with a tall glass of iced coffee and it made the perfect spring breakfast.
Sweet Potato and Quinoa Muffins with Almond Streusel
1 medium sweet potato (should yield approx. 1 C)
1 T Earth Balance
1 T brown sugar
1 ¼ c whole wheat flour
¾ c light brown sugar, packed
½ t ground cinnamon
½ t ground nutmeg
1 t baking powder
½ t salt
¾ c cooked quinoa
4 T Earth Balance, melted
½ c almond milk
2 t vanilla extract
1/3 c chopped or slivered almonds
1/4 c granulated sugar
2 T whole wheat flour
1/4 t ground cinnamon
1/4 t ground nutmeg
2 T Earth Balance, melted
Peel and cube sweet potato. Bring a pot of water to a boil, and add peeled, cut sweet potatos. Boil until soft, or about 10-12 minutes. When finished, drain the cooked sweet potato and mash on a plate with a fork. Add Earth Balance and brown sugar. Set aside, and preheat the oven to 400°.
Prepare the streusel by combining all the ingredients in a bowl and mixing together until crumbly. Set aside.
In a separate medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg, and stir until well combined. In a larger bowl, beat together the sweet potato puree, eggs, vanilla, melted Earth Balance and almond milk until smooth. Gradually add the flour mixture to the potato mixture in small batches, stirring until smooth between batches. Finally, fold in the cooked quinoa until completely combined.
Spoon the batter into a muffin tin that’s either been greased or lined with paper muffin liners. Top each muffin with a small amount of streusel then bake for 25 minutes, or until the streusel is golden and the center of the muffin is no longer moist when tested with a toothpick. Remove from heat and allow to cool for 5-10 minutes before removing from the pan.
Adapted from Poor Girl Eats Well
Pictures by Emily- check out her portfolio!