This post is sponsored by Icelandic Provisions Skyr - all statements and opinions are my own. Thanks for supporting my blog!
I’m often asked where I find inspiration for my recipes. Do I copy them out of a cookbook? No, guys. That would be plagiarism. Do I just come up with them out of thin air? No, not that way either.
I spend tons - like, tons - of time browsing recipes, sometimes in a relaxing, casual manner and other times in a more stressed-out, desperate-to-find-a-recipe-for-the-week manner. From cookbooks to magazines to magazine scraps compiled into a homemade “cookbook” to handful of trustworthy cooking sites, I have my resources - plenty to keep me inspired, never bored, and rarely paying attention in class. KIDDING. Kinda’.
By now, if you’ve been here for all 4+ years, you know my style. Staples like banana bread and sweet potato muffins (cough cough), grain bowls and sandwiches are all the part of the backbone of this blog. Treats like the occasional cinnamon roll and salted caramel dark chocolate cup are still vital to the overall structure here, though. As I browse for recipes, I’m also keeping this in mind because I don’t want to start consistently throwing any recipes at you that are far out of your reach.
My goal is for you to feel comfortable in the kitchen, excited to reach for ingredients on grocery store shelves you may not have before. I’m here to help you find recipes that support both mental and physical wellbeing around food and throughout other areas of life. While you won’t usually find any “slutty brownies” (cookie bottom, oreo middle, brownie top), you also won’t find any sugar-free, gluten-free, dairy-free, soy-free, everything-free muffins.
If you keep hanging around here, you’ll notice a subtle consistency in the recipes. You’ll begin to feel more comfortable in the kitchen if you haven’t before. And, hopefully, you’ll begin to develop the same sort of passion for cooking which has carried me this far and continues to bring me such joy and encouragement to keep going back into the kitchen whenever possible.
Makes about 16 muffins
For the muffin base:
1 3/4 cup white whole-wheat flour (or whole-wheat pastry flour)
1/2 cup rolled oats
1 tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup sweet potato purée
2/3 cup coconut sugar
1/3 cup coconut oil, melted and cooled
1/4 cup unsweetened applesauce
2 tbsp. maple syrup
2 eggs, room temperature
1 tsp. apple cider vinegar
1 tsp. maple extract*
For the crumb topping:
3 tbsp. white whole-wheat flour
2 tbsp. coconut sugar
2 tbsp. coconut oil
1 tbsp. rolled oats
1/2 tsp. sea salt
Icelandic Provisions Skyr, for topping (optional)
Preheat the oven to 375 F and line a muffin tin with parchment paper.
In a large mixing bowl, stir together the dry ingredients. Set aside.
In a medium-size bowl, whisk together the wet ingredients - everything from the sweet potato purée to the maple extract. Pour the wet into the dry and mix until just combined, when no clumps of flour remain. Do not over-mix - doing so will make for tougher muffins. Set aside to rest while you prepare the crumb topping.
Combine the ingredients for the crumb topping in a small bowl. Scoop the batter into the muffin tins, filling each to the very top. Sprinkle 1-2 tbsp. of the crumb topping over each tin and bake at 375 F for 5 minutes. Reduce the oven temperature 350 F and bake for an additional 15 minutes. Check for doneness by sticking a toothpick in the center of a couple of the muffins - if it comes out clean, the muffins are done baking. Allow them to cool. If it’s not clean, bake for an additional 2 minutes, or as needed, until done.
Serve immediately with butter, yogurt, nut butter, or other desired toppings. Store leftovers in an airtight container in the fridge for 1-2 weeks.
*If you don’t have or can’t find maple extract, though I highly recommend it, you can sub vanilla or almond extract.