Sweet Potato Chocolate Chunk Crumble Muffins


Leanne Vogel, holistic nutritionist and wellness expert and author of the website Healthful Pursuit, created this delish muffin recipe with a dash of Natural Vitality’s Osteo CALM to take the edge off the frenzy that can accompany the holidays. May we suggest saving some of those sweet potatoes from Thanksgiving and making these muffins instead of shopping on Black Friday?

Sweet Potato Chocolate Chunk Crumble Muffins
Serves 6

Prep time: 15 mins
Cook time: 30 mins

Ingredients

Dry
¾ cup gluten-free all-purpose flour
½ cup cooked quinoa
¼ cup coconut sugar
1 teaspoon cinnamon
2 teaspoons gluten-free baking powder
⅛ teaspoon sea salt

Wet
⅓ cup finely mashed sweet potato, roasted in oven for 30 minutes at 400°F, skin removed
3 tablespoons Osteo CALM
1 egg
2 teaspoons vanilla extract

Add-ins
½ cup dark chocolate chips or chunks

Crumble
¼ cup unsweetened flaked coconut
¼ cup cooked quinoa
2 tablespoons coconut sugar
1 tablespoon gluten-free all-purpose flour
1 tablespoon melted coconut oil
2 teaspoons maple syrup
1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with six paper liners.
  2. To prepare crumble: Add all ingredients to a bowl. Stir to mix, and throw in the fridge until ready to use.
  3. In a large mixing bowl, whisk together the dry ingredients.
  4. In another smaller bowl, whisk together the wet ingredients.
  5. Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
  6. Spoon the batter into 6 muffin cups. Remove crumble from the fridge and break up with a fork. Top the muffins with the crumble.
  7. Bake for 22–25 minutes.
  8. Allow to sit in the pan for 2 minutes. Remove from the pan and transfer to a cooling rack for 30 minutes.


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