Sweet Potato Quinoa Muffins with Coconut Palm Sugar

sweet potato muffins quinoa

Are you trying to cut down on sugar? These sweet potato quinoa muffins with coconut sugar are easy to make and are a great way to start off the morning. After making a huge batch quinoa one day, I wanted to find some creative ways of using it in various recipes. After using them in meatballs, I still had a lot of quinoa left for experimenting. I had some leftover sweet potato that I had baked so I decided to combine the quinoa and sweet potato to create these muffins. These muffins are a modified version of the carrot quinoa muffins posted here. I have also been using coconut palm sugar to replace the light brown sugar which has been a sufficient substitution. If you don’t have coconut palm sugar, you can replace it with brown or raw sugar.

I prepared this recipe in my food processor since that was an easier option for me. If you don’t have a food processor, you can use a hand mixer or mix by hand.

Language Tips: When baking with your child, label all of the ingredients. Discuss the various food categories and have your child tell you which ingredient goes in each category. Print out the choosemyplate picture here and explore Choose My Plate website. Focus on various actions of the recipe, pulse, puree, add, mix, bake, etc.

1 cup of mashed sweet potato
1 cup of cooked quinoa
1/2 cup of coconut palm sugar

1/4 cup of canola oil
1/4 cup of applesauce
3 eggs
2-3 tablespoons of pure maple syrup (optional)
1 teaspoon of vanilla extract
1 teaspoon of maple extract (optional)

1 cup of whole wheat flour
1/2 cup of  white purpose white flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of ground all spice

Mix ins: Raisins (optional)

1. Preheat oven to 375 degrees. In a food processor pulse sweet potato, quinoa and coconut sugar.

2. In a separate bowl, canola oil, applesauce, eggs, syrup and extracts.

3. Add the wet ingredients to the quinoa mixture.

4. In a separate bowl, combine all of the dry ingredients (flour through ground all spice). Gradually pulse the dry ingredients into the wet ingredients until moistened. Add raisins if desired.

4. Pour into greased muffin tin and bake for 12-15 minutes or until done. Makes 12 muffins.

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