These days it feels like everything is just go, go, go … GO.
So, like anyone, that can mean that my healthy eating ways go right out the window when I’m rushing around like a lunatic.
But, somehow, I always manage to find my way back. Smoothies, hummus and pre-cut veggies, pre-made gluten-free oatmeal and more cans of tuna then I could ever count are just a few staples that make eating on the fly a bit easier. Oh, and these muffins.
When I spotted a version of these babies in Oxygen magazine’s December issue, I decided it was necessary that I whip up a vegetarian version of them (I only eat fish and these were originally made with dark turkey meat). I also swapped their coconut oil for olive oil, brown rice flour for some almond meal and pumpkin for baked sweet potato. Ah, and I also added a smidge of flaxseed meal for a fiber boost.
Get the goods …
Cook Time: 25 minutes
Keywords: bake food processor bread muffins side snack vegetarian whole grain easter sweet potato
- 1/4 cup, plus 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups baby portabella mushrooms, chopped
- 1 medium baked sweet potato
- 2 Tablespoons ground flaxseed meal
- 1/2 Tablespoon honey
- 3 egg whites
- 1/2 cup quinoa flakes
- 1/2 cup almond meal flour
- 2 tablespoons brown rice flour
- 2 Tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 teaspoons gluten-free baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chili powder
Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by lining it with paper cups and set aside.
Heat 2 Tablespoons of olive oil in a medium sauté pan; add garlic and mushrooms, sautéing for 5-6 minutes. Remove from heat and set aside to cool.
Combine remaining olive oil, sweet potato, flaxseed meal, honey and egg whites in a food processor, pulsing until smooth.
In a medium bowl, mix dry ingredients (quinoa flakes through chili powder). Add sweet potato mixture, stirring until all ingredients are well combined.
Divide batter evenly amongst muffin cups, filling about 3/4 full. Bake in oven for 25 to 30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
OMG, these love buns taste like sweet, glorious Thanksgiving Day stuffing (minus the gluten and fatty additions). I paired mine with some lightly sautéed greens on the side and had a lovely lunch while I got some work done in my office.
Take that busy day.