Delicious, Healthy Breakfast Muffins…YUM :)

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So this is going to be quick. But I made healthy muffins today, and they were delicious. They have a vegetable in them, and they are delicious, oh wait I already mentioned that. They have an amazing crumb topping, and they are ever so perfectly sweet. They are perfect for an on the go breakfast- for yourself, your kids, whoever. They’d also be a pretty good substitute for a dessert.

NOW Savor the pictures and then follow the recipe below so you too can have healthy muffins!





Sweet Potoato Oatmeal Muffins

1 cup rolled oats
1/3 cup buckwheat flour*
1/3 cup quinoa flour*
1/3 cup spelt flour*
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 medium sweet potato, cooked and mashed (comes out to about a cup)
1/4 cup honey
1 medium mashed banana (comes out to about 1/3 cup)
1/4 cup whole milk (or any milk of your choice)
1 large egg

*or use flour of your choice amounting to 1 cup – just stay away from white all purpose flour if you want to keep them healthy!

Crumb Topping:
1/4 cup rolled oats
1/4 cup spelt flour
1 tablespoon plus 2 teaspoons cooconut palm sugar (if you must, sub with brown sugar)
splash of vanilla
1 tablespoon butter

Preheat oven to 400 degrees. Combine all dry ingredients in medium size bowl, mix well. Add in all wet ingredients and mix until well incorporated. Batter will be fairly thick and sticky. Divide into 12 cupcake/muffin liners. Divide crumb topping among the 12 muffins (it will be thick so just carefully mush between your fingers and spread at top of muffin).
Bake for about 15 minutes.

ENJOY!

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About Organic Hispanic Mama

I am an artist who loves baking and a mama who loves cooking. My family and I support local farms and businesses and try to eat a plant strong diet based on real, whole foods. We do love our meat too though! I have been married for nearly 3 years to a man who never fails to keep my life exciting and am mama to a super girly 20 month old with a huge loving personality.

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