Imagine sinking your teeth into a moist, delectable muffin that's not only incredibly tasty but also packed with nutritious goodness. These Healthy Flourless Sweet Potato Muffins are about to revolutionize your breakfast routine, proving that healthy eating can be absolutely delicious! Prepare to fall in love with a recipe that's vegan-friendly, gluten-free, and so scrumptious that you won't believe it's actually good for you.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup almond flour
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of mashed sweet potatoes with 1/2 cup of maple syrup. Use a whisk or a fork to mix them together until smooth and well combined.
- Add 1 teaspoon of vanilla extract to the sweet potato mixture and stir until evenly incorporated.
- In a separate bowl, mix together 1 cup of almond flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Ensure that the dry ingredients are well blended to avoid clumps.
- Gradually add the dry mixture to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is well combined, spoon it evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Healthy Flourless Sweet Potato Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use room temperature ingredients for the smoothest batter and most consistent texture.
- Make sure to mash your sweet potatoes thoroughly to avoid large chunks in the muffins.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra nutrition, consider adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- Check your muffins a few minutes early to prevent overcooking - ovens can vary slightly in temperature.
- Let the muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- For meal prep, these muffins freeze beautifully - just wrap individually and thaw at room temperature when ready to eat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 11g
Saturated Fat: 1g
Cholesterol: 0mg
