Last weekend was my first weekend on my new clean eating plan.
Normally on the weekends I go out or cook a fun new meal but this weekend I had to be extra careful.
While I wanted to shop for cheez-its, pasta, chips, and ingredients to bake I had to resist and stick to the fresh foods.
I knew I wanted to make a treat this weekend that would follow my new eating plan.
I came across these Sweet Potato Muffins on Pinterest and knew I had to give them a go!
I'm SO glad I did.
If you notice in the pictures below I ate a muffin fresh out of the oven before I could even snap a picture.
I have now eaten most some of them after they cooled and they are still delicious, in my opinion.
Trust me- I am really picky and do not like treats that taste like the Earth, these do not. They taste like a real muffin. The only thing I added to the recipe was orange zest. I topped each muffin with some orange zest just before baking. So glad I did!
*The muffins do have whole wheat flour and a small amount of brown sugar. I am trying to stay away from those two ingredients but I also realized that I am not trying to lose weight or starve myself. I wanted to challenge myself to trying new things and use self-control.
After baking the muffins I had a relaxing Sunday at home.
I worked on some school stuff, organized my craft room, and took a nap with these pups.
They are really starting to love each other, finally.
INGREDIENTS:
| 1½ cups | Whole Wheat Pastry Flour |
| ½ cup | Brown Sugar |
| ¼ cup | Finely Ground Flax Seed |
| 1 Tbsp | Pumpkin Pie Spice |
| ½ tsp | Salt |
| ½ tsp | Baking Soda |
| 2 | Beaten Eggs |
| 1 cup | Cooked Sweet Potatoes (I cooked them the night before and left them in the fridge) |
| ½ cup | Dried Cranberries |
| ¼ cup | Nonfat Plain Greek Yogurt |
| ¼ cup | Skim Milk |
| ¼ cup | Unsweetened Applesauce |
| ¼ cup | Unsweetened Coconut |
In a mixing bowl, mix first 6 ingredients. In another bowl combine eggs, sweet potatoes, cranberries, yogurt, milk, applesauce and coconut; add to dry and stir gently just until the mixture is combined. Spoon the batter into a muffin pan spread with nonstick spray or a nonstick muffin tin. Sprinkle with some additional unsweetened coconut on top of the muffins. Bake at 350 for 20-25 minutes until done.
