Healthy Sweet Potato Muffins (gluten free)

 

Sweet potato and oatmeal is such a classic, comforting combination. There is something uniquely cozy about the way cinnamon and roasted sweet potato fill a kitchen—it’s essentially "autumn in a tin," no matter what time of year it is.

Leaving the oats whole adds to the texture.  It transforms the muffin from a standard cake-like texture into something more substantial and "toasty," which pairs perfectly with the natural creaminess of the sweet potato.

Why this combination works so well:

• The Texture Balance: Sweet potatoes provide incredible moisture without needing excessive oil or butter. When you fold in whole rolled oats, they soak up just enough of that moisture to soften while still providing a satisfying, chewy bite.

• The Aroma: When sweet potato muffins bake, the natural sugars in the potato undergo a slight caramelization. When that hits the heat alongside spices like cinnamon, nutmeg, or ginger, it creates that rich, "warm" scent you mentioned.

• A "Slow-Burn" Snack: Since sweet potatoes are packed with complex carbohydrates and oats are high in fiber, these muffins offer a much steadier energy release than a typical flour-heavy blueberry or chocolate chip muffin.

A Quick Tip for the Best "Whole-Oat" Texture

If you find that your muffins ever get too moist (which can happen with very large sweet potatoes), you can lightly toast your whole oats in a dry pan for 3–5 minutes before adding them to the batter. This deepens the nutty flavor and ensures the oats stay distinct and textured rather than getting too soft.

Enjoy!

Ingredients

• 1 cup mashed sweet potatoes
• 1/4 cup olive oil or coconut oil
• 1/4 cup plain yogurt (you can use Greek)
• 2 Tablespoons almond milk
• 1 teaspoon vanilla 
• 1/3 cup maple syrup or 1/2 cup if you want sweeter or honey^
• 2 eggs
• 2 cups old fashioned oatmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 big teaspoon cinnamon
• 1/4 teaspoon of nutmeg *optional

1. Heat oven to 350 and prepare muffin tins with paper cups or spray with nonstick spray.

      2. In a large bowl stir together potatoes, oil, milk, vanilla, syrup and eggs. Stir until all combined.

      3.In a small bowl stir together, oatmeal, baking powder, baking soda, salt, cinnamon and nutmeg               until all combined.

 

      4. Stir in dry ingredients to wet ingredients until all combined. I sometimes like to let the mixture                sit for 5 to 10 minutes to let the flavors meld together. 

      5. Pour into prepared muffin tins bake about 15 minutes. 

      6. Take out of oven to cool and enjoy!

      7. Store in an airtight container in fridge or in freezer. 

           Health Benefits of Sweet potatoes

• Rich in vitamins A and C, promoting healthy vision and immune function.
• High in dietary fiber, aiding digestion and promoting gut health.
• Contains antioxidants that help combat oxidative stress and inflammation.
• Low glycemic index, making them a good option for blood sugar control.
• Packed with potassium, supporting heart health and regulating blood pressure.
• Versatile and easy to incorporate into various dishes for balanced nutrition.

Is this help

Nutty Collagen Bites

 I have enjoyed making these for the last month or so with different variations. Sometimes chocolate flavored or unflavored Vital protein. Both have been great. I just store them in the freezer in a glass covered freezer container or ziplock bag. Then I grab one or two out when I want a protein snack between meals. Goes great with an apple. 

You could use this brand of collagen or a brand you like better. I have done it with both flavors and has worked well with both. This brand has a good source of protein too

Recipe 

Ingredients 

1 cup of nut butter of your choosing 

2 Tbsp honey

8 Tablespoons of collagen powder or protein powder 

2 tablespoons chia *optional 

Directions 

1. Put all ingredients in a small bowl. Stir until all mixed together. I sometimes knead together with my hands. (If needed add more collagen to get desired consistency.)

2. Roll into small balls. Place in freezer air tight container or ziplock. Place in freezer. 

3. Take out and eat when you need a nice protein snack. 

Enjoy!

Pumpkin Chocolate Chip Bunt-let (Gluten free)

Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping

1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen. 

 

Carrot Cake Bites

I love the ingredients in carrot cake. This is a fun way to get a mouth full of the flavors of carrot cake in a snack bite. They passed the taste test with my 3 year old grand daughter and my husband. Eating one is not enough. I hope you are having a beautiful week. 

Carrot Cake Bites

Ingredients  makes approx 16 bites

10 medjool dates Pitted

1 cup  pecans

1 cup  almonds

1/2 cup shredded carrots

1/3 cup unsweetened shredded coconut

1 1/2 Tablespoon of coconut oil

2 teaspoons cinnamon

pinch of salt 

Directions

Pour all of the ingredients into a power blender and blend until crumbly. It will require you turning on and off the blender to stir with a rubber scraper to redistribute the mixture. Then when process  of blending is complete, roll the mixture into small balls. Store in an airtight container in the fridge. Enjoy

 

Healthy Fig Bites (gluten free)

Fig Bites 

             Hi! It has been a while since I shared a recipe. I thought it would be fun to pass this yummy snack along. I have enjoyed eating figs lately. I have been excited about the calcium they have in them. I am always looking for foods that have calcium in them. They are a healthy treat. When you make them into these healthy bites you have a wonderful snack. 💕

Recipe 

3/4 Cup Sunflower Seeds

1/2 Cup chopped up Figs

1/2 Cup Chopped up Almonds (or nuts of your choice)

4 Tablespoons of honey

1/2 Cup Almond Butter

!/2 Cup Old fashioned rolled Oats (gluten free)

1 C unsweetened Coconut Flakes 

Instructions

1. Grind the sunflower seeds in blender.

2. Pour sunflower seeds into a bowl. 

3. Stir in the remaining ingredients into the bowl until all combined. 

4. Form into bites. 

5. Put on cookie sheet and freeze about an hour. Then store in air tight container in the freezer. 

6. Will store about 2 months. 

7. Makes about 16 balls depending on the size you make. Enjoy!!!

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