I am kicking off the holiday season with Healthy Gingerbread Sweet Potato Muffins & Breads! I found a cute holiday silicone mold in home goods this week (Amazon has some similar ones here) and I was excited to test it out with a healthy holiday muffin. This recipe is dairy and refined sugar free and made with hearty whole wheat and oat flour. It is similar to my pumpkin bread recipe therefore it can be made with gluten free flour as well, you just have to adjust the baking powder slightly.
I love that these muffins are filled with vitamin rich sweet potatoes that my children will normally not eat. They also have unsweetened applesauce and flaxseed and oat flour to add in some extra nutritional boosts. This recipe makes a big batch so I made breads and muffins and we have enjoyed it many ways!
Uses for Healthy Sweet Potato Gingerbread
- Holiday Breakfast – with these cute molds we would even love these for an easy and festive Christmas morning breakfast while we are opening toys and playing
- After School Snack
- Breads as hostess or teacher gifts (I like to make something and attach a gift card)
This recipe was inspired and adapted from Lauren Kelly Nutrition pumpkin gingerbread muffins.
Sweet Potato GingerbreadPrint Pin Rate
- 3 cups flour I used 2 1/4 whole wheat 3/4 oat - see notes for gluten free
- 1 teaspoon baking powder see notes for gluten free
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 cup ground flax seed
- 2 large eggs
- 1/2 cup neutral oil
- 1/2 cup molasses
- 1/3 cup honey or maple
- 2/3 cup water
- 1/2 cup unsweetened applesauce
- 1 15 ounce can sweet potato puree (you can also bake a sweet potato and use 1 1/2 cups
- Preheat oven to 350 degrees F.
- In a medium size bowl, mix flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and flaxseed.
- In a liquid measuring cup or bowl measure molasses, honey, oil and water and whisk together
- Next measure and whisk applesauce, eggs and pumpkin into the liquid measuring cup or bowl until thoroughly combined
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour into lined or lightly greased muffin tins or loaf pans
- Bake 12-15 minutes for mini muffins, 22 minutes for regular size muffins, 30 mins for smaller loaves (7x 2 1/2) 45 mins - 1 hour for large loaves(9x 3 1/2)
- When you touch them, they will bounce back and you will know its ready