Sweet Potato Muffins
by: claire cary
These sweet potato muffins are the perfect Fall snack! They're moist, fluffy, made in one bowl and surprisingly healthy. These gluten free muffins are the perfect mid-day snack.
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Ingredients
Wet:
- 1 cup sweet potato puree
- 2 eggs
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- ⅓ cup coconut sugar or brown sugar
Dry:
- 1 ½ cups oat flour
- 1 ½ cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Streusel:
- 1 tablespoon melted coconut oil
- 2 tablespoons coconut or brown sugar
- 3 tablespoons flour I used GF all purpose, regular all purpose also works
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Line a muffin tray with liners and set aside.
- In a small bowl, combine all ingredients for the streusel and use a fork to blend together. It should look crumbly and be neither dry nor too wet.
- If too wet and mushy, add more flour, if too dry, add more oil until its nice and crumbly. Set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Add in all dry ingredients, making sure to spoon and level the flours into the dry measuring cups.
- Use a wooden spoon to fold together until a batter forms. It will be on the thicker side, but definitely shouldn't seem dry.
- Use a spoon to fill each muffin tray about 3/4 of the way up.
- Sprinkle the crumble on top of each muffin.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool in the tray for about 15 minutes, then carefully remove each muffin.
Notes
I used canned sweet potato puree to make this recipe easier, but you are welcome to bake your own sweet potatoes ahead of time, scoop out the filling and blend it up to get your own puree. Then just measure out 1 cup worth and follow the rest of the recipe as usual.
I recommend using refined coconut oil to prevent any coconut flavor from coming through. Regular vegetable oil will also work!
For an optional maple glaze, use my dairy free maple glaze from my pumpkin oatmeal, or just whisk together 1/2 cup powdered sugar with 1-2 tbsp of maple syrup until a glaze consistency is formed.
Serving: 1muffin / Calories: 201kcal / Carbohydrates: 26g / Protein: 7g / Fat: 14g / Saturated Fat: 5g / Fiber: 3g / Sugar: 9g
