I feel like I have to keep making these, since my friend moved to Durango, CO. I miss her a lot, but these muffins remind me of fun times together. Despite the fact that she posts pictures of beautiful Colorado making me extremely envious of her, I still make these and think fondly of long nights chatting about history, the narrow-mindedness of high school students, and the spice girls.
Just a word of caution when making these - you might end up eating half of the batter before they make it to the oven...
|Durango, CO; Photo by Sarah W.|
(Recipe makes about 3 dozen mini muffins)
• 2/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 1 cup rolled oats
• 1/4 cup wheat germ
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 Tbs ground cinnamon*
• 1 tsp ground nutmeg*
• 1/2 tsp ground clove *
• 1/4 tsp ground ginger
• 1/4 cup granulated sugar (a little less than 1/4 actually)
• 1/2 cup dark brown sugar
• 1/4 tsp salt
• 1/2 cup plain, fat-free greek yogurt
• 1/4 cup unsweetened almond milk
• 1 flax seed egg (instructions below)
• 2 tbs canola oil (or other mild flavored cooking oil - coconut would do nicely)
• 1 medium sweet potato (baked)
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 2 Tbs pure dark maple syrup
• 6 oz. (about a half of a bag) of semi-sweet or dark chocolate chips
*I like a LOT of flavor, so those ratios are just a suggestion... I personally add a little more depending on the strength of flavor in the spices.
- Bake sweet potato by preheating the oven to 425ºF.
- Wrap the sweet potato in foil and bake for about 45-60 minutes at 425º.
- Prepare flax seed egg. Mix 1 Tbs ground flax seed with 3 Tbs of warm water in a small container or bowl. Shake or stir vigorously for about 20 seconds. Set it aside and let it reach the right consistency for about 30 minutes or more.
- Cream together sugar, brown sugar, salt, and yogurt in a large mixing bowl. Add milk, flax seed egg, canola oil, applesauce, vanilla, and maple syrup in a medium sized mixing bowl.
- Combine the flour, oats, wheat germ, baking soda, baking powder, cinnamon, nutmeg, clove, and ginger in a medium mixing bowl.
- Remove the skin from the sweet potato and add to the wet mixture. Mash with a fork until it is smooth.
Make sure you turn the oven down to 350ªF after taking the potato out.
- Allow the potato to cool before adding the chocolate chips otherwise they will melt!
Now is the time to...
- Grease your muffin tins.
- Add flour mixture slowly to the sweet potato mixture.
- Add the chocolate chips and stir until just combined.
- Spoon the batter into your chosen baking tin or dish.
- Bake for about 8-10 minutes (if you are doing mini muffins).
If you like gooey little bite sized treats then bake them for about 8 minutes. If you like them solid and not gooey, bake for about 9-11 minutes. Watch them carefully!
The larger the muffin tin you are using (medium to large size muffins) bake them for about 5 minutes longer, and test with a toothpick.
So, let's be honest... how much batter was really left after you made these? I know you're lying if you say you made a full 3 dozen... ^_^