Empty My Fridge
Healthy Gluten Free Sweet Potato Muffins
Ingredients
- Sweet potato1 cup
- Almond flour1 ½ cups
- Baking powder1 tsp
- Baking soda1 tsp
- Salt
- Cinnamon2 tsp
- Egg3
- Olive oil¼ cups
- Almond milk¼ cups
- Maple syrup¼ cups
- Vanilla1 tbsp
- Pecan · chopped⅓ cups
Instructions
- Preheat the oven to 400°F.
- Poke a few holes in 2 raw sweet potatoes, place them on a baking sheet and bake for about 45 minutes, until soft.
- Let the potatoes cool, then trim the ends and remove the skin. Measure 1 cup of the flesh.
- Mix the wet ingredients in one bowl and the dry ingredients in a larger bowl.
- Add the wet ingredients to the dry and mix with a spatula. Fold in the sweet potato and the pecans, if using.
- Lightly grease a muffin pan with nonstick spray or olive oil and divide the batter evenly among the cups.
- Bake for 20 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool in the pan for a few minutes, then remove the muffins.
Summarized from Fit Men Cook's video. Watch it for the details.
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