sweet potato mini muffins with coconut flakes

tasty, healthy little muffins stuffed with oats, pureed sweet potatoes, maple syrup, flaked coconut and more!

sweet potato muffins4

have i ever told you how much i love sweet potatoes? i could probably eat them every single day and not grow tired of them. as fries, as wedges, as nacho-toppers and yes, baked until they are pure mush, coated with cinnamon, brown sugar and butter. you know what i don't understand? people who say that's 'too sweet' for them. like...what? too sweet? i've never heard of such a thing. and yes, i can happily eat this alongside a savory dinner. i don't understand those people either.

have you ever baked with sweet potatoes? i hadn't until these muffins. i have long been a pumpkin fan and i know that sweet potatoes can serve a similar purpose in baking, however, i never knew how good they could be baked into a lovely little muffin. they add a great texture and a mild flavor, not a strong fall flavor like pumpkin.

sweet potato muffins1

when I came across these muffins on savory moments, I knew it would be a great choice for this month's secret recipe club, though Amy does have so many great looking recipes on her blog like dates stuffed with goat cheese & cardamom and mexican macaroni and cheese. Funny enough, she had my blog last month for src, so it's fun to have her right back for may! Penelope is still interested in mini muffins (for the moment) and these seemed like a healthy option to add to the repetoire, not to mention that I could use up some sweet potatoes I had on hand. though the original recipe yielded full size muffins, i decided to minaturize them to make them more 'poppable' and more Penelope friendly. Also so I wouldn't eat quite so much at one time. 

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I would feel fine giving these to P any time, and I've even been eating a few myself every time I walk through the kitchen. The one change I made to this recipe (aside from making them mini) was the use of unsweetened coconut flakes. I've had a package of it in the cabinet for weeks and I've been looking for a reason to open it up. Plus, I didn't want to include the walnuts (sometimes P takes her mini muffins to school and there are some kids in her class with nut allergies), and I loved the idea of adding some healthy decoration to the tops. I think they turned out adorably :)

sweet potato muffins2

sweet potato mini muffins with coconut flakes
*adapted from savory moments
yields about 48 mini muffins
1 C old fashioned oats
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 C sweet potato puree (about 2 small sweet potatoes fully cooked and mashed)
3/4 C maple syrup
1/3 C canola oil
1/4 C milk
1 tsp vanilla extract
1 large egg
1/4 C unsweetened coconut flakes, plus more for topping

Preheat oven to 400 degrees. Grease a mini muffin tin and set aside.

In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine the sweet potato puree, syrup, canola oil, milk, vanilla and egg. Add the wet ingredients to the dry and mix until just combined. Stir in the coconut. 

Drop by the teaspoon-full into the mini muffin tin, top each with a bit of coconut flakes and bake for 8-10 minutes until a toothpick comes out clean. Let cool for 3 minutes, then transfer to a wire rack. Repeat for the second batch of muffins, remember to grease the pan again before the second use.

let cool completely and enjoy!

what i ate: a lot of seafood.

it's wednesday and that means it's time for another round of what i ate! I've been eating according to the fit girls guide, and i've never felt better. I really love this style of clean eating and portion control. I look back at my days of eats and feel pretty great about it. let's get to it!

wiaw overnight oats blueberry

our breakfast staple of overnight oats. these are actually shaun's jars, topped with blueberries. I go for the frozen cherries in a flat container and, well, they just don't look as pretty. I layer old fashioned oats, chia seeds, milk, 2% greek yogurt, honey, almond butter and fruit. so good.

wiaw sushi

for lunch, I had run out of my prepped meals, so I picked up this absolutely gorgeous sushi. it was so so so good. I'm dreaming about it right now.

wiaw flat white

I was in a snacky mood by mid-afternoon, so i popped on down to starbucks for a flat white. it's filling, highly caffeinated and satisfying. perks of now working in midtown, there is literally a starbucks on every corner.

thai stir fry1

I decided to prep a big dinner that would last 2 nights. while I cooked, I snacked on some leftover cauliflower cheesy bread. for dinner, I went with thai shrimp stir fry, a recipe from the fit girls cookbook. this was soooo good. I sauteed shrimp, a bag of frozen veg (broccoli, snow peas, carrots and water chestnuts) and peanut sauce in a pan, then pour over a bit of brown rice. this will be a new staple.

thai stir fry2

I'm actually not much of a seafood eater, but sushi and shrimp get me every time. this was a rare occurrence of 2 seafoods in one day, and you know what? I liked it.

wiaw rice cake

after dinner, I really wanted something sweet and this has been my new go-to evening snack: rice cake topped with peanut or almond butter and a drizzle of raw honey. it's just sweet and filling enough to satisfy that end of day craving.

and that's about it for this week! I'm working on changing up my meals but keeping that clean eating style, while also portion controlling. I've found that the weekdays are a cinch, while the weekends are always a challenge. 

thanks to laura for hosting this week's link-up and to jenn for creating what I ate wednesday!

what have you been eating lately?