We’re in the middle of February, and by now you might be missing the sun and wishing for something to perk you up. We’ve got just the thing: Sweet Potato Chocolate Chip Muffins.
Seasonal Affective Disorder is a very real thing. It can affect people in multiple ways: lower moods, anxiety, depression, fatigue, headaches, lethargy, and a general unwell feeling. This is due to multiple things, including the colder temperatures and lack of sunlight throughout the day. Especially if you are in an office from 9am-5pm, you might not get outside until dusk, meaning you miss that oh-so-important vitamin D that sunshine provides. During these days, it’s important to supplement with vitamin D, and also to make sure you’re getting enough healthy fats to keep your mood lifted!
We believe that making delicious, homemade meals can help you feel re-energized and fuel your body with healthy ingredients. Try making these Sweet Potato Chocolate Chip Muffins—they’re so delicious, and full of healthy ingredients!
The base is made with almond flour and coconut flour, both of which are filled with healthy fats and also offer a lot of fibre to the recipe. Also, using these ingredients makes the recipe gluten and wheat free, putting less stress on your digestive system which means your body can focus on other things, like making you happy! The warming spices help to keep your metabolism moving and also are pleasing scents, and the addition of coconut milk and coconut oil boosts the fat content even more. Fats are so important in creating a base for health, especially when it comes to mood—so these muffins really are a feel-good food. And of course, the addition of chocolate chips makes them that much more cheerful. Good quality, dark chocolate is a source of magnesium and antioxidants, and really does boost your mood. Combining that chocolate with the other healthy ingredients in these muffins provides balanced nourishment that your body needs!
Enjoy whipping up a batch of these muffins and making your home spell delicious and warm.
1½ cups almond flour
½ cup coconut flour
1 tsp. baking powder
1 Tbsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
3 large eggs
¾ cup coconut sugar
1 cup coconut milk
¼ cup coconut oil, melted
1½ cups pureed sweet potato (or 1 14 fl oz can)
1 cup g/f dark chocolate chips
Cream the eggs, coconut sugar, coconut milk, coconut oil and sweet potato together. Beat in the flours, baking powder and spices. Fold in the chocolate chips and spoon into 12 muffin cups. Bake at 350°F for 45 minutes, or until centre of muffin is cooked through.
Recipe by: Sandy Pomeroy
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