Sweet Potato Muffins

Today is the first official day of fall and I am so ready to break out the pumpkin, sweet potatoes, pot roast and apple pie recipes. There's just something so comforting about fall foods that I really love - cinnamon and cloves, root vegetables, thick soups and slow cooking makes my kitchen feel perfectly cozy. What better way to usher in the start of fall than these delicious muffins. They are loaded with vitamins and packed with fall flavors. This recipe will make a nice big batch of about 24 muffins. Eat some, share some, and freeze a few to enjoy later.

Wet Ingredients:
1-1/2c Thrive Sweet Potatoes
1/2c Thrive Apple Chips or Slices
4-1/2c Water
1/2c Butter or Applesauce
1/2c Honey
1t Vanilla Extract

Dry Ingredients:
1c Thrive Whole Wheat Flour
2c Thrive White Flour
1/4c Thrive Instant Milk Powder
2T Thrive Egg Powder
1t Baking Soda
1t Baking Powder
1t Pumpkin Pie Spice (sub 1t cinnamon if desired)
1/2t Salt
1/4c Chopped Walnuts (optional)

Brown Sugar for topping

Preheat oven to 350 and grease a 12 cup muffin tin very well (these little things are sticky!). Combine sweet potatoes, apples and water in a large saucepan and heat to boiling. Reduce heat, cover and simmer for 20 minutes or until potatoes are tender. Puree sweet potatoes and apples with a stick blender (or carefully transfer them to a standard blender), then stir in remaining wet ingredients. Set aside to cool.

In a large bowl, combine all dry ingredients. Slowly add dry ingredients to wet ingredients, stirring well. Spoon batter into greased muffin cups and top with a sprinkle of brown sugar. Bake for 28-30 minutes or until golden brown.

Tropical Morning Muffins & A Giveaway!

Start your morning right with a hefty dose of vitamins, minerals and deliciousness! These muffins are great with a hot cup of coffee or tea, or even a tall glass of ice cold milk. I like to add a couple of tablespoons of ground flax seed to my muffin recipes - it adds a nice, nutty flavor, as well as all those good essential oils, fiber and omega-3s. If ground flax isn't your thing, feel free to leave it out.

1c Thrive White or Whole Wheat Flour
1/4c Thrive White Sugar
1T Thrive Whole Egg Powder
1t Thrive Baking Powder
1/4t Thrive Baking Soda
1/4t Thrive Salt
2T Ground Flax Seed (optional)
1/3c Applesauce
1c Water
1/2c Thrive Pineapple Chunks
1/4c Thrive Mangoes
1/4c Thrive Banana Slices
1/4c Thrive Maroon Cookie Mix
Shredded Coconut (for garnish)

Preheat oven to 350 and grease a 12 cup muffin tin. Combine flour, sugar, egg powder, baking powder, baking soda and salt. Stir well to combine. Add water and applesauce and mix well. Gently fold in fruits and cookie mix. Pour 1/4c of the batter into each of 12 greased muffin cups. Sprinkle with shredded coconut, lightly pressing the coconut into the batter to help it stick. Bake the muffins at 350 for 18-22 minutes or until lightly browned.

Ready for my first ever giveaway? I am! All you have to do to enter is: 1) either follow my blog or "Like" it on Facebook, and 2) leave a comment on this recipe telling me what your favorite Thrive product is, or if you aren't yet a Thrive customer, what product you most want to try. One lucky person will win a cute little package with the ingredients needed to make their very own batch of Tropical Morning Muffins, premeasured and everything!

One entry per person please, and the winner must live within the 48 contiguous United States. A winner will be chosen at random at 9am Mountain Standard time on Monday, September 19th. All entries received up until that time will be eligible. Best of luck to everyone!