Craving a guilt-free, mouthwatering treat that'll make your taste buds dance and your body thank you? Get ready to discover the ultimate gluten-free sweet potato muffins that are about to revolutionize your breakfast and snack game! These incredibly moist, nutrient-packed muffins are not just a delicious indulgence, but a healthy alternative that proves eating clean can be absolutely scrumptious. Packed with the natural sweetness of sweet potatoes and the rich, subtle flavor of coconut flour, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil to prevent sticking.
- In a mixing bowl, combine 1 cup of mashed sweet potatoes with 1/4 cup of melted coconut oil and 1/4 cup of honey or maple syrup. Mix until well combined and smooth.
- In a separate bowl, crack 4 eggs and whisk them until they are slightly frothy. Add the eggs to the sweet potato mixture and stir until fully incorporated.
- In another bowl, combine 1/2 cup of coconut flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Mix these dry ingredients thoroughly.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
- Add 1/2 teaspoon of vanilla extract to the batter and fold it in gently.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 3/4 full.
- Bake the muffins in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free sweet potato muffins as a delicious breakfast or snack!
Tips
- Always use room temperature eggs for better incorporation and a smoother batter.
- Make sure your sweet potatoes are well-mashed and free of lumps for a consistent texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the muffins light and fluffy.
- For extra moisture, you can add a handful of chopped nuts or dark chocolate chips to the batter.
- Use a cookie scoop for perfectly uniform muffins that bake evenly.
- Check doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Let the muffins cool completely before storing to prevent condensation and maintain their texture.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- For added nutrition, consider sprinkling some chia seeds or ground flaxseed into the batter.
- If you prefer a less sweet muffin, you can reduce the honey or maple syrup slightly.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 95mg
