These healthy, satisfying sweet potato muffins are made with paprika and black pepper for a savory snack that babies and adults will love.
There’s something important you need to know about me.
I’m a snacker.
Phew. It feels good to get that off my chest.
Seriously though, whether because of early wake ups, long runs or HIIT workouts, pregnancy or nursing (or a combination of all of that)….I generally eat three healthy meals per day plus 1-3 snacks.
As I mentioned yesterday though, it can be hard to find grab-and-go food that’s convenient and healthy. I feel like this challenge is particularly acute when it comes to snacks, possibly because I’m more focused on the convenience factor for them.
Because I snack so much, variety becomes a problem. I mean, how many bars can you have a day? Plus I’m always looking for options that are suitable for Vera, too. She loves to eat, so I want to make sure I have plenty of good snacks/side dish options on hand for her.
Enter the muffin. While a lot of muffins do have sugar or a sugar equivalent (honey, maple syrup, etc.), it is actually quite easy to create versions without them.
So we have two important criteria so far:
- Healthy snack for me
- Healthy snack/side dish for Vera
And now here’s the third – sneak more veggies into both our diets. It’s much easier for us to get our servings of fruits, but I wanted muffins that would boost our veggie intake.
Sweet potatoes seemed like an obvious choice, but all the recipes I found played up the sweet part. Another thing you need to know about me – I don’t like sweet sweet potatoes….I only like them savory. So I got to experimenting…
And oh these muffins…
They are chock full of goodness – sweet potatoes, yes, but also almond butter and whole wheat flour. They are more savory than sweet (yes!). They freeze really well, so I can make a batch and have them on hand as needed. And they are, most critically, baby-, husband- AND me-approved.
Start by chopping and cooking a medium sweet potato (cover with water and boil for ~10 minutes or until fork tender).
As you can see, I left the skin on because Vera doesn’t mind it. But if you’re making this for a picky eater, you may want to peel first.
Add in almond butter, eggs, whole wheat flour, salt, pepper and paprika.
Stir it all together then spoon into muffin tins. These don’t rise so I filled them most of the way up (made 9 muffins). Bake in a 375-degree oven for ~12 minutes or until a toothpick comes out clean. Serve as is or topped with more almond butter.
Vera, Mike and I all love these, and I hope you do, too!