By week three of the new year, my willpower has usually packed a bag and left a note on the counter. The holidays feel long over, my good intentions are still technically alive, and yet my afternoon coffee continues to demand a sweet treat.
At this point in life, I know that white-knuckling my way through cravings has never worked for long. If I don’t plan a healthier treat I actually look forward to, I will default to whatever not-so-great option is closest. Judging by the chorus of agreement from friends and family lately, this isn’t a personal flaw so much as a shared human experience.
So instead of giving up on goodies altogether, I decided to outsmart human nature and create something that feels indulgent, nourishes the body and keeps our best intentions from wandering off.
What makes these muffins work is the combination of sweet potato and applesauce, creating a muffin that’s naturally sweet, deeply moist and satisfying. Instead of relying on flour, this recipe uses oats, which helps slow digestion and keeps blood sugar on an even keel. The result is a treat that feels steady and sustaining, not spiky.
There’s flexibility built right into the recipe so you can use what you have handy. Any orange-fleshed cooked vegetable works here, including sweet potato, butternut squash or pumpkin. I recommend roasting it to cook off excess moisture and concentrate the flavor.
