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Gluten-Free Sweet Potato Muffins

These muffins are made with anti-inflammatory ingredients, and totally healthy for you to eat!
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Breakfast, Dessert
Cuisine: American
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).