Healthy muffins are a great way to feel a little indulgent yet stay on track with your health goals.  These muffins are so delicious and light.  They make a great breakfast or snack option.  You also get a great dose of sweet potato snuck in there which will provide you with a hefty dose of Vitamin A and fiber!  I just love sweet potatoes because they are so versatile and can be made sweet or savory (stay tuned for my sweet potato fries).  I love baking because you can leave them in the oven and not have to fuss over them and when you come back, voila!

Sweet Potato Muffins

Makes about 20 muffins

What you need: a hand mixer or food processor

Ingredients:

-1 cup of brown rice or buckwheat flour (can also use whole wheat)
-1/4 cup + 3 tbsp raw honey
-2 tbsp. ground flax seeds
-3/4 cup of unsweetened vanilla almond milk
-2 medium sized sweet potatoes
-2/3 cup plain oats
-2 eggs
-3/4 tsp. salt
-3/4 tsp. baking powder
-1/2 tsp. baking soda
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-3/4 cup chopped pecans (optional)
-extra virgin olive oil (for greasing)

Method:

Preheat oven to 375 degrees F.  Peel the sweet potatoes and steam them for about 10-15 minutes until very soft (can also microwave them on high for about 6-8 minutes depending on your microwave strength for a quicker method).   Using a hand blender or food processor, mix all ingredients together except the pecans, and fold them into the mixture last.  Grease the muffin tins and fill each cup up about 1/2-3/4 each. Bake for 20 minutes, let cool for 5 minutes and enjoy! I like to enjoy these with some natural almond butter and banana slices! You can also save these in the fridge for about a week or freeze them to pop into the toaster oven for a delicious snack or breakfast.