Sweet Potato Muffins-Pre Race Routine

Last year we started a bit of pre-race routine that includes eating these muffins during the week leading up to races.

Sweet Potato Muffins

These delicious treats use honey as sweetener and buckwheat and chickpea flour. I also included chia seeds and pecans.

Muffins with and without the topping

Ingredients

• 1 medium or large sweet potato
• 1 cup buckwheat flour
• 1/2 cup chickpea flour
• 1/2 cup wholewheat flour (replace with arrowroot flour, cornstarch, potato flour, potato starch, sweet rice flour, tapioca flour, white rice flour to make gluten free)
• 2 Tbsp chia seeds
• 1/2 cup chopped pecans
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1/2 to 1 cup honey, depending on how sweet you want it
• 6 ounces of almond milk or yogurt
• 1/4 cup of vegetable oil
• 1 tsp. vanilla extract

Topping Ingredients (optional)

1/3 cup oatmeal

1/3 cup coconut sugar

1/3 cup almonds
1 tsp. cinnamon

Directions

1. Bake sweet potato at 400F for 45 minutes or until soft. Let cool. Peel and mash.
2. While sweet potato is cooling whisk all dry ingredients in large bowl.
3. Mix together all wet ingredients in medium bowl.
4. Make a well in dry ingredients and pour wet ingredients in.
5. Mix until just moistened; do not over mix.
6. Pour into greased muffin tins.
7. For topping process oatmeal, almonds, coconut sugar and cinnamon in food processor.
8. Sprinkle on top of unbaked muffins
9. Bake muffins at 350F for 12 to 15 minutes