Well, long time no chat strangers.
I feel like such a slacker.
It’s my last official week of school for this quick summer semester and I feel like I’m back in high school and have senior-itis all over again.
The only difference is that I can’t call my mom to tell her to get me out of class.
I was realllll good friends with the front office lady.
My senior-itis was so bad my last year of high school that she had my mom on speed dial.
I would just call my mom up, she and the office lady would chat, and then my friends in I would get our “get out of jail free cards.”
I remember the final weeks before graduation in high school and it was soooooo freaking hot.
If you know about the Texas heat, the one thing on your mind is a huge pool of water.
Or a snow-cone.
Snow-cones it was.
That is where I would go…my fave snow-cone stand as soon as I skipped class.
I mean, it’s not like I was skipping to go rob a convenience store.
If my snow-cone stand was located within a five mile radius of me today…you can bet I would skip class.
Only I have a test today so…yea, no.
I know it’s almost the end of June and all you want to see is ice cream and giant rinds of watermelon but…
let’s talk about sweet potatoes.
I know it’s summer and all but let’s make this summer-y.
We can do this!
You know I just love me some sweet potatoes.
So…..when I made four last week and ate two…4 minus 2…well, ya know.
I made some muffins and some other stuff with them.
And I added some lemon in/on them because summer…
The great thing about these things is that they are good warm or cold.
They are also supreme snackage food.
And we all know how I feel about snacks.
Did I mention it’s a furnace here?
chopping cutting off an inch of my hair today
just so I don’t feel like I have to take a shower every five minutes.
- 1 medium sized cooked sweet potato, mashed (I roasted mine in the over at 400 F for 1 hour)
- 1 c. unsweetened, vanilla almond milk
- ¼ c. extra-virgin olive oil
- ½ t. pure vanilla extract
- 2 T. pure Maple syrup
- ¼ c. ground flaxseed meal
- ½ c. coconut flour
- 1 t. ground cinnamon
- ½ t. baking soda
- zest of one large lemon
- melted coconut butter, for topping + extra lemon zest
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, combine all of the wet ingredients until smooth.
- Mix in the flaxseed, flour, cinnamon, and baking soda.
- Fold in the lemon zest.
- Drop the batter by rounded tablespoons into each muffin cup.
- Bake for 40-45 minutes or until a toothpick inserted into the center of each muffin comes out clean.
- Let cool completely, top with melted coconut butter and lemon zest.
Nutritional Facts (1/20th of recipe, per muffin): Calories: 71.3, Total Fat: 4.2g (Saturated fat: 1.2g), Sodium: 54.0g, Total Carbs: 7.3g, Dietary Fiber: 2.9g, Sugars: 2.4g, Protein: 1.5g