These sweet and spicy muffins are perfect for cozy weekend mornings, and because they are gluten-free and vegan, everyone can enjoy them.
1 bag of Simple Mills Gluten-Free Muffin Mix
1/2 scoop of ALOHA Vanilla Protein
3/4 cup water
3 tablespoons chia seeds
2 large organic sweet potatoes
1 tablespoon pumpkin spice (or generous dashes of ginger, ground cloves, ceylon, cinnamon, and nutmeg)
2 tablespoons organic virgin cold-pressed coconut oil
1 cup raw organic almonds, chopped
Optional: 1/2 bar ALOHA Superfood Chocolate chopped and/or 1/2 cup organic blueberries
Preheat oven to 375°F. Roast the sweet potatoes with coconut oil and spices for 45 minutes and mash well with a fork. Add more coconut oil if desired and allow to cool.
While the sweet potatoes are roasting, make chia seed “eggs.” Mix chia seeds in a cup with water and shake. Allow it to sit for five minutes while the seeds plump. Then, blend until the seeds are ground—you will get a gel-like mixture.
In a large mixing bowl, combine muffin mix, ALOHA Protein Powder, chia “eggs,” and sweet potatoes. Mix well. Add in almonds and Enjoy Life chips and/or blueberries.
Spoon into muffin molds—cast iron muffin trays are the best! Bake for 20 minutes or until tops begin to brown and a fork comes out clean.
Allow to cool (the hardest part), then enjoy, share, and be thankful!
Photo Credit: Mimi McCormick