Hello friends! During the last year, I had moved my blogging efforts over to a different fitness blog due to a bit of a lifestyle overhaul, but realized that people are still looking at recipes here every day. I can’t even believe it–I never thought that during such a long period of inactivity, my recipes would warrant so many daily views. I’m floored!
But more importantly, I’m inspired: inspired to come back and share some of my favorite recipes I’ve come up with over the last year, in the hopes that they might prove useful to any of you.
Some changes: I’m now fully vegan, and found a passion for lifting and fitness. And, more relevant to this blog, I’ve been dabbling in high carb, low fat veganism! (Also known as HCLF.) However, I still have tons of fun avocado and nut-filled recipes to share, so there will be all types of vegan food here. But it’ll mostly be healthy and low cal, now. 🙂
So to kick things off, I wanted to share one of my favorite new recipes, from last week: chocolate chip sweet potato muffins. They’re a tad addictive, and my omni friends were shocked that they were vegan (always my test of good vegan food). They were even more surprised when I told them they’re incredibly low cal, too! They’re my new favorite snack when I’m out and about: I’ve been bringing them to class straight from the freezer and they’re perfectly moist and thawed an hour later.
Makes one dozen small muffins
- 1 cup oat flour
- 1/2 cup spelt flour (for gluten free, try buckwheat flour)
- 1/2 banana
- 250g sweet potato, baked
- 1 cup non dairy milk (I used unsweetened soymilk)
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1 tbsp splenda, or sweetener of choice
- 1/2 cup semisweet chocolate chips
- 1 tsp baking soda
- 1 -1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
Ingredient prep: Use pre-baked sweet potato, or bake your own in the oven at 375 degrees F for around 45 minutes, or until soft. If you don’t have oat flour, make your own by grinding 1 cup of oats in a food processor–I like mine slightly course. Remove from food processor to a bowl, and set aside.
1. Combine baked sweet potato with banana, soymilk, and vanilla, and blend until smooth. Add maple syrup and sweetener, and set aside.
2. Combine the flours, baking soda and powder, salt, and spices in a medium sized bowl. Stir in chocolate chips, then add in wet ingredients and stir. If the batter is too dry, add non dairy milk until it’s at muffin-batter consistency.
3. Spoon batter into a standard sized muffin pan–it should fill one dozen cups about 2/3 full.
4. Bake at 400 degrees F for 15 minutes, or until a toothpick comes out dry. Allow to cool in pan for 15 minutes, then remove muffins to a cooling rack.
- Calories per muffin: 90
- Carbs: 16.5g (2g fiber)| Protein: 2.5g | Fat: 1.8g