muffinsI just love soft baked goods! Cake, muffins, donuts, pie, you name it. But…, all these traditional versions usually contain a lot of butter, sugar, salt and white flour. Of course, this makes it taste so good, but in the end it is not so good for your body/ health to eat this a few times a week. That makes me enthusiastic and dedicated to create healthy versions of soft baked goods, and these sweet potato speculaas muffins is one of my healthy creations.

Since I had made sweet potato brownies and sweet potato blondies before I was triggered to make sweet potato muffins too one time. Sweet potato is full of good nutrients and it is a great natural sweetened tastemaker in all kinds of dishes/snacks/etc. For these muffins I focused on finding a good balance in spices, sweetness and moisture. Of course including my main focus that it has to be sugar-free and excluded processed nutrients.

Finding a balance in spices was very easy this time. sweet-potato-speculaas-muffins-2Steven from the Speculaas Spice Company had sent me over his vanDotsch speculaas kruiden to try. It took 1,5 weeks to ship from the UK to Canada, but yesterday I finally received the spices in my mail box. I was right away enthusiastic to bake with it, since the spices smelled so good. I was well known with speculaas kruiden before, since they are used a lot in The Netherlands where I grew up. So far, I hadn’t seen them in the stores in Canada, so I always brought some over when I had visited Holland again. But I had never really focused on what brand I chose.

The nice thing about these vanDotsch spices is that it is a blend of nine organic spices including real, high grade, cinnamon from Sri Lanka, cloves, ginger and six other spices in order to give our spice mix that unique kick. I love high quality foods! 

I decided to go with apple sauce and maple syrup as additional sweeteners in these muffins. My flour base was whole wheat flour, but you can use most other flours as substitute, like oat flour or buckwheat flour (if you want to make muffins gluten-free). The dough asked some more liquid so I used coconut milk for that. In end the I was totally satisfied with the batter and the outcome was even more surprising!

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These healthy muffins came out slightly/ naturally sweet, little moist and well balanced spiced by the speculaas kruiden! I was very happy with the result, so that make me writing the recipe down right away to share it with you all. I hope you love these muffins as much as I do! They are great as snack in between your main mails, or have them for breakfast. They are sugar-free, dairy-free and rich in fiber (skin of potatoes & whole wheat flour).

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Print Recipe
Healthy sweet potato speculaas muffins
These healthy sweet potato speculaas muffins are naturally sweet, little moist and well balanced spiced by the speculaas kruiden! They are great as a healthy snack in between your main mails, or have them for breakfast. They are sugar-free, dairy-free and rich in fiber (skin of potatoes & whole wheat flour).
Course Muffins, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 40 minutes
Servings
muffins
Ingredients
Course Muffins, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 40 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees (180 degrees celsius)
  2. Grease a muffin pan (12)
  3. Cut the sweet potatoes into small chunks and boil them until soft (15-20')
  4. Put the sweet potatoes, apple sauce, maple syrup, egg, coconut milk and vanilla in a tall bowl and blend them until smooth (I use my hand blender)
  5. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, speculaas spices and salt
  6. Add the liquid mixture to this dry mixture and stir until well combined
  7. Add the pecan pieces and gently fold them in the batter
  8. Pour the batter into each muffin cup (fill each cup 3/4)
  9. Put a whole pecan on each top
  10. Bake in preheated oven for about 20 to 25 minutes until colored golden and firm to touch
  11. Once baked, leave the muffins for about 10 minutes in the pan (but make them loose from the pan anyway, otherwise they might stick once it cools down)
  12. After 10 minutes transfer them to a rack to cool down completely.
  13. And then: enjoy these lovely spiced healthy muffins!
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Healthy sweet potato speculaas muffins
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