Sweet Potato Muffins

Sweet Potato Muffins:  Gluten and dairy-free

Looking for a healthy dessert, a quick afternoon snack or pre- workout energy? Try these gluten and dairy free Sweet Potato Muffins.

I created them for my niece Danielle who has Grave’s Disease and avoids gluten at all costs. She wanted a muffin that would satisfy her sweet tooth , provide a quick snack and be healthy enough to give to her kids.  She’s a busy school teacher who sometimes has to eat at her desk. Since a teacher’s job is never done, she’s grading tests and projects in the evenings after spending time with her children. This leaves no time during the week to bake healthy desserts so she needed something that would keep in the fridge for at least a week.

Sweet Potato Muffins:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Yields: 12 mini muffins

  • 1/2 cup coconut flour
  • 6 eggs
  • 2 tsp pure vanilla
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup ground flax
  • 2 sweet potatoes or yams, baked and mashed (discard skins)
  • 1 cup raisins (optional)

Whisk together all the dry ingredients.  Beat the eggs and add dry mix by spoonful’s until well blended.  Add the mashed sweet potatoes. Spoon batter into lined muffin cups.  Bake at 350 degrees for 30-35 minutes.

NOTES

You could also try substituting almond flour for the coconut flour. You can also add ½ mashed banana or ½ cup apple butter if you like them sweeter.

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