Recipes

Savory Sweet Potato Muffins {baby-friendly!}

These healthy, satisfying sweet potato muffins are made with paprika and black pepper for a savory snack that babies and adults will love.

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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…

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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.

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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.

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Vera, Mike and I all love these, and I hope you do, too!

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