menu

Recipes, Tips &
Recent Musings

Search:

Healthy Sweet Potato Gingerbread – Muffins & Bread!

Healthy Sweet Potato Gingerbread Muffins - Photo

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.

Holiday Sweet Potato Gingerbread Muffins - PhotoI 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
  • Lunchboxes
  • After School Snack
  • Breads as hostess or teacher gifts (I like to make something and attach a gift card)Healthy Sweet Potato Gingerbread Loaf - Photo

This recipe was inspired and adapted from Lauren Kelly Nutrition pumpkin gingerbread muffins.

Holiday Sweet Potato Gingerbread Muffins - Photo

Sweet Potato Gingerbread

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Servings:2 loaves, 4 small loaves or about 30-36 regular muffins
Course:Breakfast, Quick Bread, Snack
Keyword:Dairy Free, DIY Food Gift, Holiday, Holiday Gift, Kid Friendly, lunchbox Idea, Quick Bread, Quick Recipes, Refined Sugar Free, sweet potato

Ingredients

  • 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

Instructions

  • 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

Notes

They can be left for 1-2 days on the counter, up to a week in the refrigerator or 2 months in the freezer
Freezer
- If storing in the freezer make sure they are well wrapped and sealed (I usually wrap in Saran Wrap and then seal in a large plastic bag to prevent freezer burn
- To thaw take bread or muffins out of freezer the night before and leave it wrapped on the counter
- If thawing a muffin straight from the freezer and you want right away, you can place in the microwave for 30 seconds (I would not recommend this for a full loaf)
- Option - if you want to make 2 loaves instead of a loaf and muffins you can slice your second loaf and freeze individual slices for easy breakfasts or lunch box treats
Gluten Free
2 cups Bob's Red Mill All Purpose Gluten Free Blend + 1 cup of Oat Flour and add 1 extra tsp of baking powder.  
Sweetener
- You can use honey or sugar or maple syrup
- The amount depends on how sweet you like it - I have made it both ways and fell 1/2 is enough
Sweet Potato
- Can be substituted with pumpkin or butternut squash
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




On Instagram

Follow along

-kellie

You captured me so well! I never thought I was photogenic. Thanks for making me look fabulous!

Because the world deserves a bit more goodness
Because the world deserves a bit more goodness
download my lunch guide for easy packing

Thank you for subscribing!