Healthy Sweet Potato Muffins

In our every day lives, who reaches for a muffin without second thought of what is actually in them? Yes, they are an easy breakfast food that you can take on the go but there are so many carbs, so much sugar and fat in them that any idea of having a nutritious breakfast goes straight down the drain. I've been on a bit of a baking craze lately and after a fail attempt at making a healthy chocolate cake using rice syrup (don't use rice malt syrup in baking unles you are making bars - it gives everything a chewy texture), I decided to have another go. And what resulted was a delectably spiced muffin that's perfect for the holiday season (who am I kidding, we don't celebrate Thanksgiving in Australia). And best of all, it's an awesome guilt-free muffin that is wheat free, low in sugar, and low fat! Yep, you heard me, no added oil or butter! Now you can all have muffins all day, every day ;)

Healthy Sweet Potato Muffins
Makes 8 

Ingredients

Dry
1 cup wholemeal spelt flour
2/3 cup rolled oats
1 tsp baking powder
1/3 tsp baking soda
1/3 tsp salt
2/3 tbsp cinnamon
1/3 tsp ginger
1/3 tsp nutmeg
1/3 tsp all spice
1/2 tbsp chia seeds (optional)
1/2 cup choc chips or dried fruit or whatever you want (optional) I personally didn't add anything and thought they turned out great :)

Wet
2 egg whites
1/3 cup unsweetened almond milk
1 cup sweet potato (or pumpkin!)
1/8-1/4 cup stevia / granulated sweetener depending on taste (I found 1/4 cup too sweet so I will tone it down next time to less than 1/4 of a cup)
1/4 cup unsweetened apple sauce
1 tsp vanilla essence

Method

1.  Preheat the oven to 350F / 180C and line 8 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  
2. In a large bowl mix flour, oats, pumpkin pie spice baking powder, baking soda, salt, and chia seeds together. In a separate bowl combine sweet potato, stevia, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in choc chips/dried fruit/anything you want

3. Divide batter between muffin cups. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice!