Apple Cinnamon Sweet Potato Muffins

Lizzie Homemaker's Healthy Apple Cinnamon Sweet Potato Muffins
These muffins work well for breakfast, lunch, or snack time. Healthy comfort food that you can grab and go.

Apples and cinnamon are both kid favourites in my house.  Lately my 6-year-old hasn’t been eating her veggies at lunch – and it drives me crazy.  So, I decided I needed to load some veg into her after-school snack.

These muffins are packed with sweet potato, chunks of apple and fragrant cinnamon – and they’re whole grain, too.  An ideal treat to devour on a cold winter’s afternoon.

Healthy Apple Cinnamon Sweet Potato Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

These whole-grain muffins are delicious - and they're loaded with veg and fibre. Perfect for the lunch box or after-school snack.



  • 3/4 cup oat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt


  • one small apple, peeled, diced small (1/2 cup)


  • 1 cup of mashed sweet potato (*see note below for preparing sweet potato)
  • 1/2 cup of yogurt or kefir
  • 2 eggs
  • 1 tsp vanilla


  1. Preheat oven to 350F.  Grease a muffin tin, or line with baking cups.
  2. In a large bowl combine dry ingredients.
  3. Mix in diced apple.
  4. In medium bowl combine wet ingredients, then add to dry ingredients and mix until just moistened.
  5. Spoon batter into prepared muffin tin.
  6. Bake for 25 minutes or until a toothpick comes out clean.  Allow to cool.

*Sweet Potato

Prick a sweet potato several times with a fork or pairing knife.  Bake in 350F oven for about an hour.  Allow to cool, peel, then mash.  I usually do this step in advance.  I throw a sweet potato into the oven while I’m baking something else, so the mash ready to go.  A large sweet potato yields about 2 cups when mashed.

Store muffins in an air-tight container for up to two days.


Blueberry Coconut Milk Scones

lizzie homemaker recipe for lactose intolerant friendly blueberry coconut milk scones
These easy blueberry coconut milk scones are delicious and can be prepped ahead of time.

These delicious scones are kid-approved.  I recently made them as an after-school snack and one of my kids said she would trade her LOL doll for another batch.  I need to take her up on that…

My eldest daughter is lactose-intolerant.  Initially we avoided all dairy but we’ve recently found that there are a couple of dairy foods that she can handle.  Butter is one of them.  I’ve tried making scones without butter but the alternatives have never been as good.  This recipe swaps out the traditional milk or cream (which are no-gos for her) with coconut milk.  They are absolutely delicious and it means my lactose-intolerant kid can happily devour these goodies with her sisters.

Coconut Milk Blueberry Scones

Scones are best eaten on the day they are baked. To make-ahead, prep the dough in advance and shape it into a disk, then pop it in the fridge overnight and bake the day of.


  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 sugar, plus more for sprinkling
  • 2 tsp baking powder
  • 6 tbsp (3/4 stick) of cold butter, diced
  • 1/2 cup coconut milk
  • grated zest of one lemon
  • 1/4 cup dried blueberries


  1. Preheat oven to 400F.  Line a baking sheet with parchment paper.
  2. In a food processor, combine flours, sugar and baking powder.
  3. Add butter and pulse until butter forms pea-sized pieces.
  4. Add coconut milk and lemon zest.  Process until just moistened.
  5. Mix in dried blueberries and roll out into an 8 inch disc. Sprinkle with sugar, if desired.
  6. Cut into 8 wedges, keeping the disc intact.
  7. Bake for 20 minutes until golden brown.  Allow to cool.


If you don’t have a food processor simply cut the butter into the dry ingredients using a pastry blender, or forks and/or knives.


Chocolate Chip Granola Bars

lizzie homemaker chocolate chip granola bars
These chocolate chip granola bars are easily one of my family’s all-time favourite recipes.

When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation.  I whip up a batch every week.  They are easy to make, tasty, and infinitely cheaper and healthier than store bought.  They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies.  They also keep well.  I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits.  The ingredients are all from the pantry.

Chocolate Chip Granola Bars

  • Servings: 24 bars
  • Difficulty: Easy
  • Print



  • 4 cups large rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chocolate chips
  • 1/4 cup raw cacao nibs (optional)
  •  generous pinch of salt


  • 1/2 cup avocado oil (or another neutral flavoured oil)
  • 1/2 cup liquid honey
  • 1 tsp vanilla extract


  1. Preheat oven to 300F and line a sheet pan with parchment paper.
  2.  In a large bowl combine dry ingredients.
  3.  In a medium bowl or large measuring cup combine wet ingredients.
  4. Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
  5. Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 10×11 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
  6. Bake for 25-35 minutes, or until the top starts to turn golden.
  7. Allow to cool – for at least 15 minutes, then cut into bars (thirds lengthwise, then eight across).


These granola bars can be stored in a container for a couple weeks (if they last that long).