Gluten-Free Sweet Potato Muffins
These muffins are made with anti-inflammatory ingredients, and totally healthy for you to eat!
Servings: 12 muffins
Calories: 220kcal
Ingredients
- small organic sweet potato roasted (1 cup, packed)
- 3 organic free-range eggs lightly beaten
- ¾ cup of organic canned coconut milk
- 2 Tablespoon 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 Tablespoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 Tablespoon of ground cinnamon
- 1 teaspoon of ground ginger
- ⅛ teaspoon of ground cloves
- ⅛ teaspoon of ground nutmeg
Instructions
- 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, beaten eggs,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).
Gluten-Free Sweet Potato Muffins
These muffins are made with anti-inflammatory ingredients, and totally healthy for you to eat!
Servings: 12 muffins
Calories: 220kcal
Ingredients
- small organic sweet potato roasted (1 cup, packed)
- 3 organic free-range eggs lightly beaten
- ¾ cup of organic canned coconut milk
- 2 Tablespoon 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 Tablespoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 Tablespoon of ground cinnamon
- 1 teaspoon of ground ginger
- ⅛ teaspoon of ground cloves
- ⅛ teaspoon of ground nutmeg
Instructions
- 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, beaten eggs,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).