First let me say, this recipe can be made many different ways. I rencently made this for our babysitter’s birthday because she requested a healthy, nut-free, dessert-like baked good and since most things I make are clean, but have nut butter of some sort, I modified this. I’ll show you how below…

Ingredients the way I prefer it most:

• 1 cup pealed orange sweet potatoes / yams (cook and allow to cool first. they should mash fairly easily so you can squish in measuring cup if you like, no need to dice or get all fancy here - cram it in ;)

• 1 cup non-dairy milk. I prefer unsweetened almond milk (you’ll get enough sweetness from the potatoes, but if you need this to be nut free, you can use coconut milk, soy or rice milk)

• 1/2 cup pure maple syrup (PURE, not Aunt Jemima’s here!)

• 1 tsp vanilla extract (not imitation)

• 2 TBSP hemp / chai seeds (these can be pricey and some kids don’t like the texture so it’s not do-or-die, I omitted them and they turned out just as well)

• 2 cups less 2 TBSP wholewheat flour (if you need this to be nut-free), or 1 cup almond flour AND 1 cup whole wheat flour (this is my preference and what I used in the recipe)

• 2 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp baking soda

• 1/4 tsp ground sea salt

• 1/2 cup miniature chocolate chips (then you have prettier muffins and isn’t that half the purpose? with my kids eating it, yes!) or use non-dairy chocolate chips if you need this to be dairy free.

Preheat oven to 170 celsius and fill muffin tins with 12 liners. If you want more, fill a little less and you can get 18 easily.

Combine cooled sweet potato, hemp seeds (opt) and all wet ingredients in a blender and puree until smooth. Takes less than 2 minutes. In a large bowl, add remaining dry ingredients and stir thoroughly until well combined. Add wet mixture to dry and stir until completely mixed and then add chocolate chips (you could add sultanas instead, but lets live on the wild side and use dark chocolate chips here - there are health benefits you’re gaining too!).

Scoop mixture into muffin pan and bake for 15-18 minutes (if you made 18, cook on lesser side). Check doneness around 12 minutes. Remove and let cool a few minutes in the pan and then transfer to a cutting board to cool completely. Serve 1 muffin (if 12 servings) or 2 muffins (if smaller) with 2 eggs for a complete breakfast! ENJOY and share your thoughts below! These freeze well too!