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Sweet Potato Muffin Recipe: Gluten-Free

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GlutenFree Sweet Potato Muffins Yummy Healthy Easy
GlutenFree Sweet Potato Muffins Yummy Healthy Easy from www.yummyhealthyeasy.com

Description

If you're on the lookout for a gluten-free muffin recipe that's also healthy, look no further than these sweet potato muffins. They're moist, delicious, and packed with nutrients. These muffins are perfect for breakfast or as a snack, and they're easy to make. Plus, they're gluten-free and dairy-free, so they're perfect for people with dietary restrictions.

Prep Time

Prep time for this recipe is about 10-15 minutes, depending on how quickly you can peel and chop the sweet potatoes.

Cook Time

Cook time for these muffins is about 25-30 minutes.

Ingredients

  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract

Equipment

  • 1 muffin tin
  • 12 muffin liners
  • A mixing bowl
  • A whisk
  • A wooden spoon
  • A potato masher or fork

Method

  1. Preheat your oven to 350°F.
  2. Line your muffin tin with muffin liners.
  3. Peel and chop your sweet potato into small pieces, then steam or boil until tender.
  4. Mash the sweet potato with a potato masher or fork until smooth.
  5. In a mixing bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. In a separate bowl, whisk together the three eggs, melted coconut oil, almond milk, and vanilla extract.
  7. Add the mashed sweet potato to the wet ingredients and mix well.
  8. Pour the wet ingredients into the dry ingredients and mix until just combined.
  9. Spoon the batter into the muffin liners, filling each about 3/4 of the way full.
  10. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
  11. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.

Notes

These muffins are best stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Nutrition Info

Each muffin contains approximately 200 calories, 14g fat, 15g carbohydrates, 4g fiber, and 6g protein.

Recipe Tips

  • Make sure your sweet potato is cooked until it's very tender, or it will be difficult to mash.
  • Don't overmix the batter, or the muffins will be tough.
  • If you don't have almond flour, you can use another type of gluten-free flour, such as oat flour or coconut flour.
  • You can add chopped nuts, dried fruit, or chocolate chips to the batter for extra flavor and texture.
  • If you don't have coconut sugar, you can use another type of natural sweetener, such as honey or maple syrup.

Enjoy your delicious and healthy sweet potato muffins!


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