Healthy Flourless Sweet Potato Muffins
Try this Healthy Flourless Sweet Potato Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp nutmeg
- 1 t baking powder
- pinch sea salt
- 1 cup dairy free milk
- 1 cup mashed sweet potato
- 1 flax egg (can sub for 1 large egg if not vegan)
- 2 cups gluten free oat flour (gluten free oats ground int
- 1/2 cup coconut palm sugar (use stevia or a sugar free bak
- 6 t nut butter of choice melted (i used smooth cashew butter)
- Carbohydrate 4.26532 g
- Cholesterol 0 mg
- Fat 0.83358 g
- Fiber 1.84279994361103 g
- Protein 0.23704 g
- Saturated Fat 0.58007 g
- Serving Size 1 1 recipe (12g)
- Sodium 337.561 mg
- Sugar 2.42252005638897 g
- Trans Fat 0.166218 g
- Calories 31 calories
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside. In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed. Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean. Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
