Autumn Bliss Muffins
Start your morning with these wholesome autumn muffins bursting with the earthy flavor of sweet potatoes and the nutty richness of buckwheat flour. Silken tofu adds a creamy texture, while egg whites provide a light, fluffy finish. The perfect balance of nutrition and taste makes these muffins a delightful addition to your autumn breakfast table!
ingredients
- 1 cup mashed sweet potato
- 1 cup buckwheat flour
- 1/2 cup silken tofu, blended until smooth
- 1/4 cup egg whites (about 2 large egg whites)
- 1/4 cup maple syrup
- 1/2 cup almond milk (or your choice of milk)
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/4 cup dried cranberries (optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a large mixing bowl, combine the mashed sweet potato, blended silken tofu, egg whites, maple syrup, and almond milk. Mix well until all ingredients are smooth and well incorporated.
- 3.
In a separate bowl, whisk together the buckwheat flour, baking powder, cinnamon, nutmeg, and salt.
- 4.
Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- 5.
If desired, gently fold in chopped walnuts and dried cranberries for added texture and flavor.
- 6.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 7.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9.
Serve warm or store in an airtight container for up to 3 days.
Releated Recipes
