MAKES 12 muffins



1 Cup Unsweetened Almond Milk
1 tsp. Vanilla Extract
½ Cup Oat Flour
1 Cup Whole-Wheat Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Cinnamon
Pinch Sea Salt

1 Egg
2 Tbsp. Coconut Oil, melted
1/3 Cup Maple Syrup
¾ Cup Sweet Potato Puree
¼ Cup Dates, pitted and cut in small pieces



1. With the rack in the middle position, preheat the oven to 375 °F. Line twelve muffin cups with paper or silicone liners.

2. In a bowl, combine almond milk, vanilla and oat flour. Set aside.

3. In another bowl, combine whole-wheat flour, baking powder, baking soda, cinnamon and salt. Set aside.

4. In a third bowl, combine egg, coconut oil, maple syrup and sweet potato with a whisk. Add cereal mixture and dry ingredients. With a spatula, stir until dry ingredients are just moistened. Stir in dates. Divide mixture into cups.

5. Bake for about 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

6. Enjoy!


Nutritional Facts:
(Per serving)

Calories:  123
Protein: 3g
Carbs: 20g
Fiber: 2g
Sugar: 7g
Fat: 4g


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