Perfect for a satisfying snack or even breakfast. These iron-rich muffins have a taste reminiscent of classic molasses cookies, with a soft and light texture. Each bite offers a perfect balance of spiced sweetness, making these muffins an ideal choice to start your day with energy or to recharge in the afternoon.
Each muffin contains 6 mg of iron.
Ingredients
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250 ml (1 cup) sweet potato purée (1 large sweet potato)
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250 ml (1 cup) 0% plain Greek yogourt
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2 large eggs
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125 ml (½ cup) unsweetened almond beverage (or 1% milk)
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80 ml (⅓ cup) fancy molasses
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7 ml (½ tbsp) vanilla extract
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250 ml (1 cup) textured vegetable protein (TVP)
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30 ml (2 tbsp) chia seeds
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250 ml (1 cup) plain oat baby cereal
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5 ml (1 tsp) ground cinnamon
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5 ml (1 tsp) baking powder
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1 ml (¼ tsp) ground ginger
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Pinch of salt
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60 ml (¼ cup) pumpkin seeds
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60 ml (¼ cup) semi-sweet dark chocolate chips
Preparation
- Preheat the oven to 180°C (350°F). Prepare a muffin tin with paper or silicone cups.
- In a medium bowl, mix the liquid ingredients.
- In a food processor, blend the TVP and chia seeds into a powder.
- Add the dry ingredients to the wet ingredients and combine well. Finish by folding in the pumpkin seeds and chocolate chips.
- Transfer the batter to the muffin tin and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool before consuming or storing in the refrigerator.
Notes
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
For breakfast, you can double the portion or pair the muffin with yogourt according to your hunger! For the sweet potato purée, bake or boil until the skin peels off easily (about 25-30 minutes). Mash with a fork and cool before using in the recipe.
