• Karine Wlasichuk

Sweet Potato Muffins: Breastfeeding Snack Edition

Updated: May 1, 2020

I thought of this post at 4 am while I was changing our baby's sheets, feeding her and chasing the cat out of multiple attempts to jump into her crib. I was really hungry and I thought, I'm far too lazy to make myself a snack. Also I don't want to turn on the lights. Oh wait.


When I was pregnant, I prepared and froze a bunch of food (ahem army batches in posts coming up) and one of those recipes was...sweet potato muffins! For one, because it's a healthier and more filling option than reaching for chocolate chip goodies, and, most importantly, my boyfriend hates sweet potatoes and I didn't want them to go bad (there really is so much sweet potato hummus you can make and devour before never wanting to eat some ever again- recipe in post to come!?). So, parent to a newborn or not, whenever you find yourself hungry in the middle of the night, just pop one out of the freezer and microwave it for a few seconds and BAM. You are full, satisfied, and not completely disgusted with yourself for eating sugar at 3 am.


 

You will need,


Mashed Sweet Potatoes (3 cups)

Whole Wheat Flour (2 cups)

Cinnamon (2 tsp)

Eggs (3)

Vegetable oil (3/4 cup)

Brown Sugar (1 cup)

Baking Soda (1 tsp)

Baking Powder (1/4 tsp)

Salt (1/2 tsp)


Optional:


Vanilla (1 tsp)

Chia Seeds (1/4 cup)


You then want to:


1. Bake sweet potatoes (poke them and cook for 45 minutes at 400 degrees) and mash 3 cups worth- keep the rest for hummus, no need to waste!



2. Stir the sugar, oil, eggs, and vanilla together and slowly mix into a separate bowl where the flour, cinnamon, baking soda, baking powder and salt have been mixed together.

3. Place individual portions in muffin tins and cook at 350 for about 25 minutes.

And voilà, you're healthy.