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Posted on June 13 2015

Spiced Sweet Potato Muffins

These sweet and spicy muffins are perfect for cozy weekend mornings, and because they are gluten-free and vegan, everyone can enjoy them. 

What you need:

1 bag of Simple Mills Gluten-Free Muffin Mix

1/2 scoop of ALOHA Vanilla Protein

3/4 cup water

3 tablespoons chia seeds

2 large organic sweet potatoes

1 tablespoon pumpkin spice (or generous dashes of ginger, ground cloves, ceylon, cinnamon, and nutmeg)

2 tablespoons organic virgin cold-pressed coconut oil

1 cup raw organic almonds, chopped

Optional: 1/2 cup Enjoy Life Chocolate Chips (dairy-free soy-free, gluten-free) and/or 1/2 cup organic blueberries


1. Preheat oven to 375°F. Roast the sweet potatoes with coconut oil and spices for 45 minutes and mash well with a fork. Add more coconut oil if desired and allow to cool.

2. While the sweet potatoes are roasting, make chia seed “eggs.” Mix chia seeds in a cup with water and shake. Allow it to sit for five minutes while the seeds plump. Then, blend until the seeds are ground—you will get a gel-like mixture.

3. In a large mixing bowl, combine muffin mix, chia “eggs,” and sweet potatoes. Mix well. Add in almonds and Enjoy Life chips and/or blueberries.

4. Spoon into muffin moldscast iron muffin trays are the best! Bake for 20 minutes or until tops begin to brown and a fork comes through clean.

5. Allow to cool (the hardest part), then enjoy, share, and be thankful!

Photo Credit: Mimi McCormick

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