NGL these past few weeks have been the most stressful weeks of my entire adult life lmao. Work has absolutely killed me 😩 but one thing I find helps me a lot is: baking. One of the packets Fullgreen sent to me was 'riced sweet potato' and I have been contemplating a lot about what I should do with them. I was going to make some form of mochi but I thought "No Sez, let's be healthy!" so I used the whole packet, and turned them into morning muffins! Aka muffins you could have as a delicious breakfast 🌞
At around ~220 calories per serving, these muffins don't use oil, butter, refined sugar, or anything bad for you. It is also high in protein, fiber, vitamin A, calcium, and has 2 of your 5 a day in them. I like that it is not too sweet, but obviously, if you prefer your muffins sweeter, you could add more sweeteners. It's up to you! It's so easy to make these so I hope you do get to try them out at some point and don't forget to tag us when you do!
Serves: 10 muffins
Difficulty: Level 1
Health factor: ⭐⭐️⭐️⭐⭐
1 packet of Fullgreen Riced Sweet Potato (200gr) or 200gr of steamed or roasted sweet potato - mashed with a fork
80gr good quality tahini paste
5tbsp maple syrup - more if you have a sweet tooth
1/2tbsp vanilla extract
123gr or 1/2 cup of almond milk (or your choice of milk)
100gr oat flour (literally just used my nutribullet to process my jumbo oats into oat flour)
20gr milled golden flaxseed
1tsp bicarbonate soda or baking soda
1/4tsp ground ginger
2tsp ground cinnamon
A dash of ground nutmeg (optional)
A dash of ground cloves (optional)
100gr shredded carrots
35gr chopped almonds (or your choice of nuts)
35gr desiccated coconut
75gr sultanas or raisins (less or more, up to you!)
Optional to decorate:
20gr melted white chocolate to drizzle on top
Pre-heat your oven to 180 degrees celsius (fan oven) and line your muffin/cupcake tin with 10 muffin liners.
In a big mixing bowl, tip in your riced sweet potato / steamed or roasted sweet potato. Mash with a fork if you haven't mashed this up. You want the texture to be somewhat smooth.
When that is done, add your egg, tahini paste, maple syrup, vanilla extract and almond milk. Continue to mix well. You don't need an electric whisk, I find that the fork does a great job at incorporating the wet ingredients here.
In a separate bowl, whisk together your oat flour, flaxseed, salt, bicarb soda, and spices. When this is all incorporated together, tip 1/2 of the dry ingredients to your wet ingredients. Mixing well with a spatula. When that is nicely incorporated, add in the rest of the dry ingredients and continue to mix well.
Now fold in your chopped nuts, desiccated coconut, and sultanas. The mixture should look like cake batter. If this looks too dry to you, add more milk to loosen the batter.
Divide the batter equally among your cupcake liners and pop this into the pre-heated oven. Bake for 18-20 minutes until a skewer inserted into the center of the muffin comes out clean. Let them cool for 20 minutes before eating. If you want to decorate them the way I did, then let them completely cool first and then melt some white chocolate to drizzle on top. I find that when you let them sit overnight, the flavor of the muffins develops even further so patience is key 🥰
Thank you Fullgreen for your veggie rice packets! So useful to have at home 💛