If you’re looking for delicious muffins that not only taste delicious but also come with a slew of health benefits including antioxidant and anti-inflammatory properties then look no further. This amazing Flourless Sweet Potato Muffin Recipe will leave you satisfied and feeling like a million bucks!
Flourless Sweet Potato Muffins
What you need:
- 1 small organic sweet potato, roasted (1 cup, packed)
- 3 organic free range eggs, lightly beaten
- ¾ cup of organic canned coconut milk
- 2 tbsp of organic olive oil
- ½ cup of pure organic maple syrup
- 1 cup of organic brown rice flour
- ¼ cup of organic coconut flour
- 1 tbsp baking powder
- ½ tsp pink Himalayan salt
- 1 tbsp of ground cinnamon
- 1 tsp of ground ginger
- ⅛ tsp of ground cloves
- ⅛ tsp of ground nutmeg
What to do:
- Preheat oven to 400 degrees Fahrenheit.
- Oil a 12-hole muffin tray.
- Poke holes in your sweet potato and place on middle rack – cook for 60 minutes (or until soft).
- Remove sweet potato from oven and let cool.
- Scoop the sweet potato from the skin and place in a mixing bowl.
- Discard the skin or eat it as a snack – it contains a lot of the same vitamins as the insides!
- Add olive oil, coconut milk and maple syrup to the sweet potato and mix until it is smooth.
- In a separate bowl, mix the dry ingredients together.
- Pour the dry ingredients into the sweet potato and mix until well combined.
- Pour the batter in the muffin pan and fill each tin until ⅔ full.
- Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).
Wow your guests with this delicious and satisfying recipe at your next gathering!
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