Mini quinoa sweet potato muffins are sweet, delicious, and loaded with nutrients for a guilt free treat the whole family will enjoy.
These healthy and delicious mini muffins are great for make ahead breakfasts or a healthy, tasty treat. Since quinoa and sweet potatoes are a great source of vitamins and nutrients, there is nothing to feel guilty about!
Why quinoa?
Quinoa is naturally gluten free and high in protein, fiber, and other nutrients. When compared to rice, although its calorie count is similar, quinoa beats rice in protein, and is also slightly lower in carbs.
As demonstrated with these delicious mini muffins, quinoa is such a versatile grain. Use it as a yummy side, like in my coconut lime quinoa or toss it in a soup or salad. Quinoa also makes a fantastic filler for stuffed peppers!
How do you make quinoa sweet potato muffins?
Since I’m always doing some kind of meal prep, I typically have cooked quinoa in my fridge ready to go. If you don’t, start by getting your quinoa cooked in a small pot. As that’s going, peel and chop your sweet potato and place it in a small pot of water and bring to boil. Once fork tender, drain and mash it up.
Meanwhile, add all of your dry ingredients to a large mixing bowl.
Whisk the dry ingredients together, and then add all your wet ingredients to the same bowl. Your cooked quinoa, now mashed sweet potato, unsweetened applesauce and cashew milk, or milk of choice. Mix until combined.
Now scoop the batter onto a non stick mini muffin pan, enough to make 24 mini muffins. These muffins won’t rise much, so fill them almost to the top.
Then bake your muffins, watching closely as mini muffins cook quicker than regular size muffins. Once a toothpick inserted in the middle comes out clean, they’re done. This will take about 15-18 minutes. Once cooked, let them cool for about 5 minutes or so, before removing them from the pan. You may enjoy these muffins warm, or at room temperature.
How long do quinoa sweet potato muffins keep?
These muffins taste best when freshly made, however, you may keep them in an airtight container at room temperature for 1-2 days. Alternatively, you may refrigerate for 4-5 days, or freeze for up to 4 weeks.
More favourite muffin recipes!
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- Healthy Carrot Cake Muffins [V+GF+Oil Free]
- Allergen Friendly Eggless Frittata Muffins
- Healthy Pumpkin Spice Muffins
- Banana Spinach Muffin Bites [V+GF+Oil Free]
- Vegan Double Chocolate Chip Muffins [GF + Refined Sugar Free]
- Healthy Banana Muffins
Equipment
- Potato Masher
Ingredients
Dry Ingredients
- 3/4 cup oat flour, gluten free if preferred
- 1/4 cup unrefined coconut sugar or brown sugar
- 1 tsp cinnamon
- 2 tsp baking powder
Wet Ingredients
- 1/2 cup cooked quinoa approx 1/4 cup raw
- 1/3 cup mashed sweet potato, pumpkin, or butternut squash approx 1 small sweet potato weighing 100g when raw
- 1/4 cup unsweetened applesauce
- 1/2 cup unsweetened cashew milk or plant milk of choice
Instructions
- Start by preparing your quinoa and sweet potato if you do not already have that ready. Add the 1/4 cup of raw quinoa with 1/2 cup of water to a small sauce pot and bring to a boil. Then lower the heat and simmer until the water is absorbed, approx 8-10 minutes.
- Meanwhile, peel and chop your sweet potato into small cubes for faster cooking. Add to a small pot and cover with water. Boil until fork tender, approx 8 minutes. Once cooked, drain and mash. Measure no more than 1/3 cup for the muffins.
- Preheat your oven to 400 degrees F and grab your mini muffin pan that holds 24 muffins.
- In a large bowl, whisk together all your dry ingredients. Then add your wet ingredients to the same bowl and mix until combined. Evenly distribute the mixture among your 24 muffin tins, filling almost to the top as these won't rise much.
- Bake for 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Then remove from the oven and let cool for at least 5 minutes before removing from the pan. Enjoy warm or at room temperature.
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