So, what do you do when your muffins don’t really turn out like muffins? Call them muffin-scones, and pretend nothing is wrong with them whilst wrapping them prettily in wax paper for friends for their morning snack!

This recipe is moist and full of beta-carotene and EFAs, and with a bit of intuitive baking (yes there is such a thing), you’ll do fine! After all, nobody has any expectations for a muffin-scone anyway, and they’re delicious!

Sweet Potato, Date, Hemp, Almond Muffin-Scones

(Makes about 20-24)

Alex and the Muffin-Scones


1 1/2 cup flour

1/2 cup sweet potato flour (Weninger’s Beta-Pro)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon (I think nutmeg and ginger would be good in here as well, but might taste a bit Xmas)

1/2 cup sugar (as unrefined as you desire, could use a less)

8 tbsp oil (canola probably best)

1 egg

1/2 cup almond milk (recipe below)

1/2 tsp vanilla

1 1/2 cup steamed and diced sweet potato

3/4 cup dates, chopped and no pits!

1/4 cup hemp seeds (Ruth’s Soft Hemp is best on the market, Canadian and Organic!)

1 cup almond pulp (what’s left over after you’ve made almond milk, recipe below)

Preheat oven to 350. In a medium bowl, whisk together the flour, sweet potato flour, baking soda, baking powder, salt, and spices. In a separate bowl, mix together oil and sugar, beat in the egg, almond milk and vanilla. Add wet ingredients to the dry ingredients and fold together without over mixing. Fold in almond pulp, dates, sweet potato, and hemp seeds. Get creative with nuts, seeds, dried fruits, the world’s your oyster (although, I wouldn’t recommend oysters)! Spoon into greased muffin tins, or shape into scones on a cookie sheet if dry enough. Bake for 30-35 minutes, rotating them once along the way.

Almond Milk and Pulp

Almond Milk & Pulp

1 1/2 cup almonds, preferably unpasteurized, organic, raw varieties (ask questions, hard to find!)

2 1/2 cups purified water

Blend in a blender on high speed until really smooth. Place several layers of cheesecloth in a sieve over a tall bowl and pour mixture over. After most of the liquid has passed through, collect the pulp in the cheesecloth and give it a really good squeeze, twisting the cheesecloth at the top to extract every last drop. Sweet sweet milk, and oh so fine pulp, useful for so many things! You can add a couple of dates to the mix too before blending if you’d like it a bit sweeter, or vanilla if you’re into that kind of thing.


2 responses to “Muffin-Scones

  1. As a recipient of one of your carefully wrapped muffin-scone parcels, I was delighted. And, so was my belly once the muffin-scone departed its wrapper and began its descent bellyward.

  2. This post is great on many levels. 1) I’ve had a bag of the Sweet Potato flour in my cupboard untouched for almost 6 months and now I have a possible option! 2) I also make my own almond milk and have been wondering what to do with the pulp. Convenient recipe #2 🙂
    Glad you liked my blog Zara…yours is also fab and I’d be happy to post for one another! I’m always open to ideas.

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